Ingredients
For the Dough:
• 1 cup warm milk (110°F/45°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 3–3 1/2 cups all-purpose flour
For the Filling:
• 1/3 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 tbsp ground cinnamon
For the Glaze:
• 2 cups powdered sugar
• 2–3 tbsp milk (adjust for consistency)
• 1 tsp vanilla extract
Instructions
1. Prepare the Dough (10 minutes active, 20 minutes rising):
1. In a large mixing bowl, combine the warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. Add the melted butter, egg, and salt. Mix until combined.
3. Gradually add the flour, 1 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
4. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth.
5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 20 minutes.
2. Assemble the Rolls (10 minutes):
1. Roll out the dough into a 12×18-inch rectangle.
2. Spread the softened butter evenly over the dough.
3. Mix the brown sugar and cinnamon together, then sprinkle it evenly over the buttered surface.
4. Roll the dough tightly from the longer side into a log, then cut into 12 equal slices.
3. Second Rise (15 minutes):
1. Place the rolls in a greased 9×13-inch baking dish.
2. Cover and let them rise in a warm place for another 15 minutes.
4. Bake the Rolls (20 minutes):
1. Preheat your oven to 375°F (190°C).
2. Bake the rolls for 18–22 minutes, or until golden brown on top.
5. Make the Glaze (5 minutes):
1. While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract until smooth.
6. Glaze and Serve:
1. Remove the rolls from the oven and let them cool for 5 minutes.
2. Drizzle the glaze generously over the warm rolls.
Enjoy these soft, buttery cinnamon rolls fresh from the oven—ready in just 90 minutes!