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.

Step 7: Let Them Rise Again

Cover the rolls with a damp cloth and let them rise for another 30–45 minutes , or until puffy and almost doubled in size.

Step 8: Bake the Rolls

Preheat your oven to 375°F (190°C) .

Bake the rolls for 20–25 minutes , or until golden brown on top and set in the center.

Step 9: Make the Frosting

While the rolls are baking, whisk together the powdered sugar , milk , vanilla extract , and optional pinch of salt until smooth and creamy. Adjust the milk as needed to reach your desired consistency.

Drizzle or spread the frosting generously over the warm rolls before serving.