- 1 cup warm milk
- 1 tbsp instant rise yeast
- 2 tbsp white sugar
- 1 tsp salt
- 3 tbsp butter (I used unsalted) softened
- 1 large egg
- 3 cups flour
If you have a mixer with a dough hook, you can use that. Otherwise, you can use a whisk then knead by hand.
Combine all ingredients except flour. Once combined, add in flour. You want your dough tacky, but not sticking to your hands. Once you have your dough formed, lightly grease a glass or plastic bowl, place the dough in, cover with a towel, and let it sit for one hour (it should be about double in size - but don't worry if it's not).
Once the dough has risen, lightly grease a baking sheet and pound the dough out across the whole baking sheet - make sure it's not too thin!
Filling:
- 1/2 cup butter (I used salted)
- 1 1/4 cup brown sugar
- 2 tbsp ground cinnamon
Melt 1 stick of butter (1/2 cup) and cover the top of the dough with the butter.
In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the butter (on top of the dough). Spread evenly.
Very carefully roll tightly lengthwise (you want it to be long, not short). Use a knife to cut the log into 12-13 equal slices. They should be about one inch thick.
Grease a glass 9x13 pan and place the cinnamon rolls into it. Cover with a towel and let rise 30 minutes. *IF YOU'RE SHORT ON TIME, TURN ON THE OVEN ONCE THE ROLLS ARE PLACED AND ALLOW THEM TO SIT UNTIL PRE-HEATED. THEY'LL TURN OUT FINE.
Bake at 325 degrees for 14-16 minutes until lightly browned.
Glaze:
- 2 cups powdered sugar
- 2 tbsp softened butter (I used unsalted)
- 1 tsp vanilla
- 1/4 cup milk
Combine the sugar, butter, and vanilla. Add milk a small bit at a time until the glaze is to the consistency of your liking. The more milk, the thinner the glaze.
Glaze the rolls while still warm. Allow to sit 2-3 minutes before cutting. Serve immediately or store up to 5 days.
