Cinnamon Rolls

By Kbird

Ingredients

• Filling:
• 1/2 c. milk
• 2 1/4 t. yeast (1 pkg.)
• 1/4 c. sugar
• 4 T. butter, melted and slightly cooled
• 1 large egg yolk
• 1 1/2 t. vanilla
• 1 3/4 c. flour
• 3/4 t. salt
• 1 1/2 sticks (12 T.) butter, softened, plus more for pan
• 1/3 c. sugar
• 2 T. cinnamon
• Glaze:
• 1 1/4 c. powdered sugar
• 4 T. butter, melted
• 3 T. milk
• 1/2 t. vanilla
• Pinch of salt

Preparation

Step 1

Dough:

Warm 1/2 c. water and the milk to 100-110 degrees. Remove and sprinkle yeast of on, then sprinkle a pinch of the sugar. Set aside until foamy, around 5 minutes.

Whisk the melted butter, yolk, and vanilla into the yeast mixture. In large bowl, whisk flour, remaining sugar, salt. Mae well in the center, then add the yeast mixture and stir with a wooden spoon. Turn onto a floured surface and knead until soft and elastic, around 6 minutes. Shape into ball.

Brush large bowl with butter. Add dough, turning once. Cover with wrap and rise at room temperature until doubled (around 1 hour, 15 minutes). Turn out and knead briefly; reform into ball and return to bowl. Lightly butter plastic wrap and place directly on dough. Cover bowl tightly with plastic wrap and refrigerate at least four hours or overnight.

Butter 9x13 baking dis. Whisk sugar and cinnamon together. Roll out dough into 10x18 rectangle. Spread butter over dough, leaving 1 inch border o on long side. Top with cinnamon sugar. Brush clean border with water; roll up tightly and pinch to seal. Cut 1 1/2 inch rolls to make 12. Place in baking dish.

Cover and let rise until doubled (about 1 hour, 10 minutes). Bake at 350 25-30 minutes.

Glaze: Whisk ingredients together. Drizzle over warm rolls.