Cinnamon Rolls, Glazed

By arthurlemay

Ingredients

• For The Dough:
• 1/4 cup warm water
• 1 package dry yeast
• 1 teaspoon sugar
• 1/4 cup sugar
• 4 cups King Arthur flour
• 1 teaspoon salt
• 2 sticks butter, chilled
• 3 egg yolks
• 1 cup milk
• For The Filling:
• 4 ounces (1/2 stick) butter
• 6 tablespoons sugar
• 1 teaspoon cinnamon
• For The Glaze:
• 1 1/2 cups confectioner's sugar
• 2 tablespoons butter, melted
• 1 tablespoon water (or a bit more as needed)

Details

Servings 24

Preparation

Step 1

Preheat the oven to 400 degrees.

To Make The Dough:

Put the 1/4 cup warm water in a small bowl and sprinkle the yeast over it. Add 1 teaspoon sugar, stir and let dissolve for 5-10 minutes.

In a large mixing bowl, stir together the flour, 1/4 cup sugar and salt with a fork to mix them well. Cut the butter into pieces the size of small grapes and add to the flour mixture. Using either your hands or a pastry blender, rub or cut the butter into the flour mixture until it is distributed and there are coarse little lumps of butter throughout. Stir in the yeast mixture, the egg yolks and the milk. Beat until blended. Cover with plastic wrap and chill in the refrigerator at least 6 hours (dough can be refrigerated for 12-14 hours).

Divide the dough in half. On a lightly floured board, roll out half the dough into a rectangle about 10 by 12 inches. Spread 2 tablespoons of the melted butter over the rectangle. Mix the 6 tablespoons of sugar with the cinnamon in a small bowl. Sprinkle half the sugar mixture evenly over the rectangle. Roll up the rectangle like a jelly roll. Divide the roll into 12 equal pieces. Place the rolls, cut side down, in a greased muffin pan. Repeat the steps with the other half of the dough. Cover loosely and let rise for about an hour.

Bake in a 400 degree oven for 20-25 minutes. Remove the rolls and place them on a rack set over a piece of waxed paper.

To Make The Glaze:

Sift the confectioner's sugar into a small bowl, then beat in the butter and water until smooth. Spoon a little glaze over each roll while they are still hot.