The first step in making CiCi’s Cinnamon Rolls is to prepare the dough. I started by warming the milk to about 110°F—warm enough to activate the yeast but not so hot as to kill it. I dissolved the active dry yeast in the warm milk and let it sit for about 5 minutes until it became frothy. This step is crucial for ensuring the rolls rise properly.

Next, I combined the yeast mixture with granulated sugar, melted butter, salt, and eggs in a large mixing bowl. Using a stand mixer with a dough hook attachment, I gradually added the flour, one cup at a time, until a soft dough formed. The dough should be slightly sticky but manageable.

Once the dough came together, I kneaded it for about 5 minutes until it was smooth and elastic. If you don’t have a stand mixer, kneading by hand works just as well, though it requires a bit more effort. I then placed the dough in a greased bowl, covered it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubled in size.

While the dough was rising, I prepared the delicious cinnamon filling. In a small bowl, I mixed the packed brown sugar and ground cinnamon. I set this mixture aside and softened the butter, making it easier to spread over the rolled-out dough.

Once the dough had risen, I punched it down to release the air and rolled it out on a floured surface into a large rectangle, approximately 16x12 inches. I spread the softened butter evenly over the dough and sprinkled the cinnamon-sugar mixture generously on top, ensuring every inch was covered.

Starting from the longer side of the rectangle, I carefully rolled the dough into a tight log. Using a sharp knife, I cut the log into 12 equal pieces. I placed these pieces in a greased 9x13-inch baking dish, ensuring a bit of space between each roll for them to expand during the second rise.

I covered the baking dish with a kitchen towel and let the rolls rise again for about 30 minutes, or until they had doubled in size. This second rise is essential for achieving that fluffy, soft texture that makes cinnamon rolls so irresistible.

I preheated my oven to 350°F (175°C) while the rolls were undergoing their second rise. Once ready, I baked the rolls for 20-25 minutes, or until they turned a beautiful golden brown and the kitchen filled with the heavenly aroma of cinnamon.

As the rolls were baked, I prepared the glaze. In a medium bowl, I combined powdered sugar, melted butter, vanilla extract, and milk. I whisked the mixture until it was smooth and had a pourable consistency.

Once the rolls were out of the oven, I allowed them to cool for a few minutes before drizzling the glaze generously over the top. The glaze seeped into the crevices of the rolls, adding an extra layer of sweetness.