Cinnamon rolls are already a weekend indulgence, so why settle for extract when a real vanilla bean takes them from good to genuinely memorable? The seeds work into both the dough and the glaze, giving every bite a deeper, more fragrant sweetness.
Ingredients
Dough:
• 480g all-purpose flour
• 2¼ tsp active dry yeast
• 240ml warm milk
• 60g sugar
• 60g melted butter
• 1 egg
• 1 NY Vanilla bean, split and seeds scraped
• ½ tsp salt
Filling:
• 100g brown sugar
• 2 tbsp ground cinnamon
• 60g softened butter
Vanilla Glaze:
• 120g powdered sugar
• 2–3 tbsp milk
• Seeds from ½ vanilla bean (or 1 tsp NY Vanilla extract)
Instructions
1. Warm the milk and dissolve the yeast with a pinch of sugar. Let sit until foamy, about 5 minutes.
2. In a large bowl, whisk together flour, remaining sugar, and salt. Add the yeast mixture, melted butter, egg, and vanilla bean seeds. Mix until a soft dough forms.
3. Knead for 8 minutes until smooth. Place in an oiled bowl, cover, and let rise for about 1 hour, until doubled.
4. Roll the dough into a large rectangle. Spread with softened butter, then sprinkle evenly with the brown sugar and cinnamon mixture.
5. Roll tightly into a log and slice into 10–12 rolls. Arrange in a greased baking dish.
6. Cover and let rise again for 30–45 minutes.
7. Bake at 180°C (350°F) for 22–25 minutes, until golden.
8. While the rolls bake, whisk together the powdered sugar, milk, and vanilla bean seeds for the glaze.
9. Drizzle generously over the warm rolls before serving.
Why Use a Whole Vanilla Bean?
Vanilla extract adds flavor, but a whole vanilla bean's seeds add both flavor and those signature little flecks, visible right in the glaze.
Explore NY Vanilla's Ugandan vanilla beans to make these homemade cinnamon rolls with real vanilla.