Directions
- 1Add 1 cup of warm milk, 1 tablespoon of sugar, and 1 packet of active dry yeast to a measuring cup.
- 2Mix the ingredients together.
- 3Let the mixture sit for 10 minutes until a thin layer of foam appears on top.
- 4In a mixing bowl, combine 3.5 cups of flour, 2 tablespoons of sugar, 1 egg, 0.25 cup of melted butter, 1 teaspoon of salt, and the yeast mixture.
- 5Mix with a dough hook for about 10 minutes until a smooth dough forms.
- 6Knead the dough by hand for a couple of minutes until it forms a nice smooth ball.
- 7Drizzle a little oil (or butter) in a clean bowl and spread it evenly.
- 8Place the dough into the oiled bowl and cover it.
- 9Let the dough rise for 1 hour, or until it has doubled in size.
- 10Punch the air out of the risen dough and place it on a clean surface.
- 11Roll the dough into a rectangle or oval shape using a rolling pin.
- 12In a separate bowl, mix 0.33 cup of softened butter, 0.75 cup of brown sugar, and 2 tablespoons of cinnamon until well combined for the filling.
- 13Dump the filling onto the rolled-out dough and spread it evenly.
- 14Grab the back of the dough and roll it up tightly.
- 15Cut the rolled dough in half, then cut those halves in half, and then cut them in half one more time to get 8 cinnamon rolls.
- 16Add the cut cinnamon rolls to a greased baking dish.
- 17Cover the baking dish and let the cinnamon rolls rest for another 30 minutes, or until they are puffy.
- 18Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- 19Bake for 20-25 minutes.
- 20While the cinnamon rolls are baking, prepare the icing by whisking together 1 cup of powdered sugar, 3 tablespoons of milk, and a splash of vanilla.
- 21Once the cinnamon rolls are done, remove them from the oven.
- 22Brush the icing onto the hot cinnamon rolls.
Ingredients
- 1 cup warm milk
- 1 tablespoon sugar
- 1 packet active dry yeast
- 3.5 cups all purpose flour
- 2 tablespoons sugar
- 1 egg
- 0.25 cup melted butter
- 1 teaspoon salt
- 0.33 cup softened butter
- 0.75 cup brown sugar
- 2 tablespoons cinnamon
- 1 cup powdered sugar
- 3 tablespoons milk
- vanilla
Equipment
measuring cupspoonmixing bowlstand mixerdough hookrolling pinknifebaking dishwhisk
Tips
- Ensure the milk is warm (around 100 degrees F) for the yeast to activate properly.
- If the dough looks like it is too sticky, add more flour, and if it's too dry, add a little milk or water.
- For the filling, make sure the butter is softened to combine easily.
- Spread the filling evenly for consistent flavor in each roll.
- Brush the icing on while the cinnamon rolls are still hot to allow it to melt and absorb into the rolls.
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