Warm Cinnamon Roll Recipe

FOR THE TABLE

1. 1

   Activate yeast

   Warm the milk to about 110-115°F (43-46°C). Stir in granulated sugar, then sprinkle the active dry yeast over the surface and let it sit for 5-10 minutes until foamy.

2. 2

   Combine dry ingredients

   In a large mixing bowl, whisk together all-purpose flour and salt until evenly distributed.

3. 3

   Prepare wet ingredients

   In a separate bowl, beat the egg with the melted butter until smooth.

4. 4

   Mix dough

   Pour the foamy yeast mixture into the bowl with the flour mixture; add the egg-and-butter mixture; mix until a shaggy dough forms.

5. 5

   Knead dough

   Turn dough onto a lightly floured surface and knead 8-10 minutes until smooth and elastic.

6. 6

   First rise

   Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

7. 7

   Make filling

   In a small bowl, whisk together brown sugar and ground cinnamon; set aside.

8. 8

   Roll out dough

   Punch down dough and roll on a floured surface into a rectangle about 16 by 24 inches.

9. 9

   Butter for filling

   Brush softened butter over the rolled dough, leaving a small margin at the edges.

10. 10

    Add filling

    Evenly sprinkle the brown sugar-cinnamon mixture over the butter. Press gently to help it adhere.

11. 11

    Shape rolls

    Starting from a long edge, roll the dough tightly into a log; slice into 12 equal rolls and place in a greased baking dish.

12. 12

    Second rise

    Cover and let the rolls rise again until puffy, about 30-45 minutes.

13. 13

    Bake

    Bake at 350°F (175°C) for 25-28 minutes until golden brown and fragrant.

14. 14

    Glaze

    While the rolls bake, whisk together powdered sugar and milk to make a glaze; stir in vanilla extract. Drizzle warm glaze over the baked rolls and serve.