What do you like to add to your Cinnamon Rolls?
1 Cup Milk
2 1/2 tsp Yeast
1/4 Cup & 1/4 tsp Sugar
4 Tbsp Butter, Melted (plus more for the bowl)
1 Egg Yolk
1 1/2 tsp Vanilla
2 3/4 Cups Flour (plus more is needed)
3/4 tsp Salt
1/2 tsp Nutmeg
Flour for dusting
8 Tbsp Butter, Softened (plus more for the pan)
1/2 Cup Brown Sugar
2 Tbsp ground cinnamon
The Glaze2 Cups Confectioners' Sugar
1/3 Cup Milk or Cream
4 tablespoons unsalted butter, melted
1/2 tsp Cinnamon
Warm the Milk in the microwave for 30 seconds. Sprinkle in the Yeast and 1/4 tsp Sugar (don't stir). Set aside until foamy, 5 minutes.
Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. (This is where I REALLY wish I had a stand mixer.) Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour minimum.
Roll out the dough. Place the butter first, then filling on the dough. Cut into 12 equal buns. Butter a 9-by-13-inch baking pan; place the buns cut-side up in the pan, leaving space between each.
Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.