Soft & Fluffy Cinnamon Rolls
made with Italian Flour – Plus a Granulated Sugar Glaze Hack!
There’s nothing quite like waking up to the smell of freshly baked cinnamon rolls—warm, gooey, and dripping with sweet glaze. But if you’ve ever found yourself staring at a bag of granulated sugar, wondering if you can skip the powdered sugar for the glaze, I’ve got you covered.
This recipe is all about soft and fluffy cinnamon rolls made with Italian flour, which gives them that perfect pillowy texture. And the best part? We’re making the glaze with granulated sugar—yes, really!
No powdered sugar? No problem.
The Secret to Fluffy Cinnamon Rolls
Using Italian Tipo 00 flour (or Manitoba flour) makes all the difference. Tipo 00 is finely milled, giving these rolls an extra soft and tender texture, while Manitoba flour adds just the right amount of chew. This dough is enriched with butter and egg, creating that perfect balance of richness and fluffiness. And for a little something extra? A touch of vanilla bean paste in the dough for a deeper, more aromatic flavor.
Soft & Fluffy Italian Flour Cinnamon Rolls (Yields only 6 Rolls)
Ingredients
For the Dough:
1 ¾ cups (220g) Italian Tipo 00 flour (or Manitoba flour)
2 tbsp granulated sugar
½ tsp salt
½ tbsp instant yeast (or ¾ tbsp active dry yeast)
½ cup warm milk (about 100°F/38°C)
2 tbsp unsalted butter, softened
1 egg, room temperature
¼ tsp vanilla bean paste (trust me, this is the game-changer)
For the Filling:
2 tbsp unsalted butter, softened
¼ cup brown sugar
1 tbsp cinnamon
½ tsp vanilla extract
For the Granulated Sugar Glaze: (No Powdered Sugar Needed!)
¼ cup granulated sugar
1 tbsp milk (or water)
½ tsp vanilla bean paste
How to Make These Cinnamon Rolls
1. Make the Dough
If using active dry yeast, dissolve it in warm milk with a pinch of sugar and let it sit for 5–10 minutes until foamy. If using instant yeast, you can skip this step.
In a mixing bowl, whisk together the Italian flour, sugar, and salt.
Add the egg, softened butter, warm milk (with yeast), and vanilla bean paste to the flour mixture.
Knead until a smooth, slightly tacky dough forms (8-10 minutes by hand or 5-7 minutes in a stand mixer).
Place the dough in a lightly greased bowl, cover, and let it rise for 1-1.5 hours, until doubled in size.
2. Assemble the Rolls
Roll out the dough into a 10x6-inch (25x15 cm) rectangle.
Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon. Add a few drops of vanilla extract for extra depth.
Roll the dough up tightly from the long side, then cut into 6 equal pieces.
Place rolls into a greased 8-inch (20 cm) round or square baking dish, cover, and let them rise for 30-45 minutes, until puffy.
3. Bake & Make the Glaze
Preheat oven to 350°F (175°C).
Bake for 18-22 minutes until the tops are lightly golden.
While the rolls bake, make the glaze:
In a small saucepan, heat granulated sugar and milk over medium-low heat, stirring until fully dissolved (2-3 minutes).
Remove from heat and stir in vanilla extract.
Drizzle the warm glaze over the fresh-out-of-the-oven cinnamon rolls.
The Glaze Breakdown: Why This Works Without Powdered Sugar
A traditional cinnamon roll glaze uses powdered sugar, which dissolves easily. But with this method, you’re essentially making a thin sugar syrup that creates a shiny, sweet finish—like a bakery-style glaze! It soaks into the rolls just enough without overpowering them.
If you prefer a thicker glaze, you can blend granulated sugar in a high-speed blender until powdery before mixing it with milk.
Why You Need to Try This Now
This cinnamon roll recipe is simple, foolproof, and made with ingredients you probably already have. The Italian flour ensures a soft, cloud-like texture, and the vanilla bean paste takes it to another level. Plus, the granulated sugar glaze hack means you never have to panic when you’re out of powdered sugar.
Make these for a weekend treat, a cozy breakfast, or just because you deserve the best cinnamon rolls of your life. And if you try them, let me know how they turn out!
