Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Grease an 8-inch square or round pan. Whisk 2¼ cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Stir in ¾ cup milk and ¼ cup melted butter until a soft dough forms. Knead on a lightly floured counter just until smooth, about 30 seconds — don't work it hard or the rolls get tough.

2. 2

   Roll into a roughly 10×14-inch rectangle. Spread 3 tablespoons softened butter over the dough. Mix ½ cup packed brown sugar with 1½ tablespoons cinnamon and sprinkle it evenly to the edges.

3. 3

   Roll up tightly from the long side. Cut into 9 even rolls (dental floss or a sharp knife works). Place cut-side up in the pan so they nestle close — they'll bake into each other like bakery rolls.

4. 4

   Bake 18–22 minutes until the tops are golden and the centers look set (not doughy when you peek between rolls). Whisk the glaze: 1 cup powdered sugar, 2–3 tablespoons milk, and ½ teaspoon vanilla until pourable. Drizzle over warm rolls. You want soft, pull-apart cinnamon rolls with a gooey brown-sugar swirl and sweet glaze — not dry biscuit-y pucks or raw dough in the middle.