CINNAMON ROLLS

INGREDIENTS:

For the Dough:

2 1/4 teaspoons active dry yeast (1 packet)

1/2 cup warm milk (about 110°F/45°C)

1/4 cup granulated sugar

1/4 cup unsalted butter , melted

1 large egg , plus 1 yolk reserved for egg wash

1 teaspoon salt

3–3 1/2 cups all-purpose flour

For the Filling:

1/2 cup unsalted butter , softened

1 cup brown sugar , packed

2 tablespoons ground cinnamon

Optional: A pinch of nutmeg for extra warmth

For the Frosting:

1 cup powdered sugar

2–3 tablespoons milk (or heavy cream for richness)

1/2 teaspoon vanilla extract

Optional: A pinch of salt to balance sweetness

DIRECTIONS:

Step 1: Activate the Yeast

In a small bowl, combine the warm milk , sugar , and yeast . Stir gently and let it sit for about 5–10 minutes, or until the mixture becomes frothy. This means the yeast is active and ready to go.

Step 2: Make the Dough

In a large mixing bowl, combine the melted butter , egg , and salt .

Gradually add the yeast mixture to the bowl while stirring.

Begin adding the flour , one cup at a time, mixing after each addition until a soft dough forms. You may not need all 3 1/2 cups—stop when the dough is smooth but still slightly sticky.

Step 3: Knead the Dough

Lightly flour a clean surface and knead the dough for about 5–7 minutes, or until it becomes elastic and smooth.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free area for about 1 hour , or until doubled in size.

Step 4: Prepare the Filling

In a small bowl, mix together the softened butter , brown sugar , and cinnamon (and optional nutmeg) until smooth and creamy. Set aside.

Step 5: Roll Out the Dough

Once the dough has risen, punch it down to release any air bubbles.

On a lightly floured surface, roll the dough into a large rectangle, approximately 12×16 inches .

Spread the cinnamon-sugar mixture evenly over the rolled-out dough, leaving a small border around the edges.

Step 6: Shape the Rolls

Starting from the long side, tightly roll up the dough into a log.

Use a sharp knife or dental floss to slice the log into 12 equal pieces .

Place the rolls in a greased 9×13-inch baking pan, spacing them evenly apart …