As if I needed another reason to love brunch. These delicious cinnamon rolls are made from scratch. I love the coffee glaze drizzled on these warm, pull apart, fluffy rolls!
Reserve 1/4 cup of flour for later. Mix together the rest of the flour, sugar, salt and yeast in a large bowl. Set aside. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch.
Stir the butter mixture and egg into the flour mixture. Add only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl.
On a lightly floured surface, knead the dough for about 5-6 minutes.
Place in a lightly greased bowl and let rest for about 10 minutes.
After 10 minutes, roll the dough out in a 14 x 8 inch rectangle. Spread the softened butter on top.
Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly. Once you’re adventurous enough, add fruit fillings to the cinnamon roll recipe! Try apple cinnamon, raspberry, or nutella!
Cut into 12 even pieces and place in a lightly greased 9-inch round pan.
Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Try setting your oven to 200, place rolls inside, turn your oven off, and allow rolls to rise.
After the rolls have doubled in size, preheat the oven to 375. Bake for 25 minutes or until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, coffee, and vanilla together until smooth and drizzle over rolls. Milk or heavy cream can be used in place of the coffee if you don’t care for that flavor. Break into pieces and enjoy!