Recipe of the Week: Cinnamon rolls with vanilla glaze

Cody Fitchett

Cinnamon rolls are a big deal in my family. They are the go-to breakfast on Saturday mornings in the Fitchett household.

I will admit that sometimes we buy the store-bought cinnamon rolls, but that’s only when we are pressed for time. The biggest fan of cinnamon rolls in our household is my sister Lacie, so whenever I make them, you know it’s going to be a good day. This recipe is a straightforward one to make with the kids on a Saturday morning. I promise they will love helping mix the dough and the filling like I used to love doing with my mom when I was a little kid.

Cinnamon rolls with vanilla glaze
Level of difficulty: Moderate
Yield: 12-15 rolls

Cinnamon roll dough
1 packet instant yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup melted butter
1 tsp. salt
1 egg
3 1/2 – 4 cups flour

Cinnamon streusel filling
1/2 cup melted butter
3/4 cup sugar
1/4 cup brown sugar
2 tbsp. ground cinnamon

Vanilla glaze
4 tbsp. melted butter
2 cups powdered sugar
1 tsp. vanilla extract
3-6 tbsp. hot water

Cinnamon roll dough
Mix the one packet of yeast with the warm water (90-degree water). Pour the milk, sugar, butter, salt, and egg in the bowl of a stand mixer with a dough hook attachment. Add the flour, mix until the dough comes together in a ball and knead in the mixer for five minutes. Grease a large bowl with vegetable oil and place the dough in it. Cover with a dish towel. Proof the dough for at least an hour or until the dough has doubled in size. On a lightly floured surface, roll out the dough in a rectangular shape; roughly 20×10 in size.

Cinnamon streusel filling
In a bowl, mix together sugar, brown sugar and ground cinnamon. Using a pastry brush, brush on the melted butter to coat the dough evenly. Sprinkle the filling evenly on the dough. Starting at one end, start to roll up the dough; tucking it under as you roll it up. Continue to roll the cinnamon rolls into a log. Once the dough has been rolled up, pinch the dough together to seal in the filling.

Using a very sharp knife, cut 1-inch wedges out of the log and place on a greased cookie sheet. Repeat the steps until all the cinnamon rolls are finished. Let the cinnamon rolls rest on the kitchen counter for 20 minutes and preheat the oven to 350 degrees Fahrenheit. Bake for 10-15 minutes.

Please write in @ chefcodyfitchett@gmail.com and tell me how these weekly recipes are going and tag some pictures, I want to hear from you guys; and remember best wishes from my quiet Saturday morning kitchen to yours!