Retro Bakery Style Cinnamon

For the Dough:

4½ cups (560g) all-purpose flour, plus more for dusting
¼ cup (50g) granulated sugar
2¼ tsp (1 packet) active dry yeast
1 tsp salt
1 cup (240ml) whole milk, warmed to 110°F (43°C)
¼ cup (60g) unsalted butter, melted
1 large egg, room temperature
1 tsp pure vanilla extract

For the Filling:

½ cup (1 stick / 115g) unsalted butter, softened
¾ cup (150g) packed light brown sugar
2½ tbsp ground cinnamon (use Ceylon for a sweeter note, Cassia for bold spice)
Pinch of salt

For the Vanilla Glaze (Retro Style!):

1½ cups (180g) powdered sugar
2–3 tbsp whole milk
1 tsp vanilla extract
Pinch of salt

💡 Pro Tips:
Warm milk is crucial—too hot kills yeast; too cold won’t activate it.
Don’t skimp on cinnamon—real bakery rolls are generously spiced.
Roll dough evenly—aim for a 16x20-inch rectangle for perfect swirls.

Step-by-Step Instructions (Soft, Swirled, Foolproof)

1. Make the Dough

In a large bowl, whisk flour, sugar, yeast, and salt.
In a separate bowl, mix warm milk, melted butter, egg, and vanilla.
Pour wet into dry. Stir until a shaggy dough forms.
Turn onto floured surface. Knead 5–7 minutes until smooth and elastic (or 4 mins in stand mixer with dough hook).
Place in greased bowl, cover, and let rise in a warm spot 1–1.5 hours, until doubled.

2. Shape the Rolls

Punch down dough. Roll into a 16x20-inch rectangle.
Spread softened butter evenly over surface.
Mix brown sugar, cinnamon, and salt. Sprinkle evenly over butter.
Starting at the long end, roll tightly into a log. Pinch seam to seal.
Cut into 12 even slices (use dental floss for clean cuts!).

3. Second Rise

Place rolls in a greased 9x13-inch pan or 10-inch cast-iron skillet, cut-side up.
Cover and let rise 30–45 minutes, until puffy.

4. Bake to Golden Perfection

Preheat oven to 350°F (175°C).
Bake 20–25 minutes, until golden brown and cooked through.
Cool 10 minutes before glazing.

5. Glaze & Serve

Whisk powdered sugar, milk, vanilla, and salt until smooth.
Drizzle generously over warm rolls.
Serve immediately—the glaze will melt into every crack!

Make-Ahead Magic: Overnight Cinnamon Rolls

After shaping rolls in the pan, cover tightly and refrigerate overnight (up to 16 hours).
Next morning, let sit at room temp 30–45 minutes while oven preheats.
Bake as directed—fresh-baked rolls with zero morning effort!

Serving Suggestions

☕ Classic: With black coffee or cold milk
🧈 Extra decadent: Add a pat of butter on top while warm
🍓 Brunch upgrade: With fresh berries and whipped cream
🎄 Holiday touch: Sprinkle with toasted pecans or orange zest

Storage & Reheating Tips

Room temp: Keep covered up to 2 days.
Freeze: Un-glazed rolls freeze well up to 2 months. Thaw, warm in 300°F oven, then glaze.
Revive stale rolls: Microwave 10 seconds with a damp paper towel.

❤️ The Heart of a Retro Classic

These cinnamon rolls aren’t just dessert—they’re edible memory. They’re what your grandma pulled from the oven on Sunday mornings, what bakeries sold for a nickel, and what still says “you matter” better than words.

So warm that milk, bloom that yeast, and roll with care. Because the best things in life aren’t modernized—they’re made the old-fashioned way, with time and love.