CINNAMON ROLLS

Ingredients (Makes 12 Rolls)

For the Dough

• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm milk (about 110°F / 43°C)
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 tsp salt
• 2 large eggs
• 4 cups all-purpose flour (plus extra for kneading)

For the Filling

• 3/4 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup unsalted butter, softened

For the Icing

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla extract

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Step 1: Activate the Yeast

1. Warm 1 cup milk until it is slightly warm, not hot.
2. Add 2 1/4 tsp yeast and 1 tbsp sugar.
3. Stir gently.
4. Let sit 5–10 minutes until foamy.

Tip: If the yeast doesn’t foam, it’s dead. Start over with fresh yeast.

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Step 2: Make the Dough

1. In a large bowl, combine:
   • Yeast mixture
   • 1/2 cup sugar
   • 1/3 cup melted butter
   • 2 eggs
   • 1 tsp salt
2. Gradually add 4 cups flour. Mix well.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

Tip: If sticky, add 1 tbsp flour at a time.

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Step 3: First Rise

1. Place dough in a greased bowl.
2. Cover with a towel or plastic wrap.
3. Let rise 1–2 hours, or until doubled in size.

Tip: A slightly warm, draft-free spot works best.

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Step 4: Prepare the Filling

1. Mix 3/4 cup brown sugar and 2 tbsp cinnamon in a small bowl.
2. Set aside 1/4 cup butter to spread on the dough.

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Step 5: Roll the Dough

1. Punch down the dough.
2. Place it on a floured surface.
3. Roll into a rectangle, about 16 x 12 inches.

Tip: Even thickness ensures uniform rolls.

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Step 6: Add the Filling

1. Spread 1/4 cup softened butter evenly over the dough.
2. Sprinkle cinnamon-sugar mixture on top.
3. Press lightly so it sticks.

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Step 7: Roll and Cut

1. Starting from the long edge, roll the dough tightly into a log.
2. Cut into 12 even slices.
   • Tip: Use dental floss for clean cuts.

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Step 8: Second Rise

1. Place rolls in a greased 9×13-inch pan.
2. Cover loosely.
3. Let rise 30–45 minutes until puffy.

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Step 9: Bake

1. Preheat oven to 350°F (175°C).
2. Bake rolls 25–30 minutes until golden brown.
3. Cover with foil if they brown too fast.

Tip: Don’t overbake; rolls should stay soft.

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Step 10: Make the Icing

1. Mix 1 cup powdered sugar, 2–3 tbsp milk, 1/2 tsp vanilla.
2. Adjust milk to get your desired consistency.

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Step 11: Ice the Rolls

1. Let rolls cool 5–10 minutes.
2. Drizzle icing over warm rolls.
3. Serve immediately for soft, gooey cinnamon rolls.