🌀 Cinnamon rolls

Ingredients

• 500 g all-purpose flour, or bread flour
• 7 g active dry yeast
• 6 g table salt
• 50 g granulated sugar
• 1 cup whole milk, warm
• 1 eggs, large
• 113 g butter, salted, softened: half for the dough, half for the filling
• ¾ cup brown sugar, packed
• 1 tbsp ground cinnamon
• 120 g powdered sugar, for the glaze
• 2 tbsp whole milk, for the glaze
• ½ tsp vanilla extract

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Counter: covered, about 2 days; best warm the first day.
• Freezer: bake them, cool, and freeze unglazed up to 3 months (University of Missouri’s time for baked yeast rolls); glaze after warming.

Nutrition

Steps

You’ll need: large bowl, rolling pin, 9 × 13-inch pan, unflavored dental floss or a sharp knife.

1. Stir the yeast into the warm milk. Add the sugar, egg, half the butter (4 tablespoons), salt and flour and knead 8 minutes until soft and smooth.
2. Cover and let it rise until doubled, about 1 hour.
3. Roll it into an 18 × 12-inch rectangle. Spread with the rest of the soft butter and sprinkle evenly with the brown sugar and cinnamon.
4. Roll it up tightly from the long side and pinch the seam. Cut into 12 slices (dental floss cuts cleanly) and set them in a greased 9 × 13 pan.
5. Cover and let rise until puffy and touching, 45 to 60 minutes. (Or refrigerate overnight and let them rise 1 to 1½ hours in the morning.) Heat the oven to 375°F.
6. Bake 22 to 25 minutes, until golden and the middle roll reads about 190°F.
7. Stir the powdered sugar, milk and vanilla into a thick glaze and spread it over the warm rolls.