Ingredients:
- Dough:
- 2 3/4 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 package yeast, 1/4 ounce
- 1/2 cup water
- 1/4 cup milk
- 2 1/2 tablespoons unsalted butter
- 1 large egg
- Filling:
- 3 tablespoons unsalted butter, softened to room temperature
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup granulated sugar
- Glaze:
- 1 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk/cream
- Make the dough: Set aside 1/2 cup of flour.
- In a large bowl, toss 2 1/4 cups flour, the sugar, salt and yeast together until evenly dispersed.
- Set aside.
- Heat the water, milk, and butter together in the microwave until the mixture is very warm, but not too hot to touch, about 125-130°.
- Stir the butter mixture into the flour mixture.
- Add the egg and only enough of the reserved flour to make a soft dough.
- Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3-5 minutes.
- Place in a lightly greased bowl and let rest for 10 minutes.
- Make the filling: After 10 minutes, roll the dough out in a 14 by 8-inch rectangle.
- Spread the softened butter on top.
- Mix together the cinnamon and sugar and sprinkle it over the dough.
- Roll up the dough tightly.
- Cut into 11 even pieces and place in a lightly greased 9-inch round pan or pie dish.
- Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375°.
- Bake for 25-30 minutes until lightly browned.
- Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning, if you prefer.
- Make the glaze. Top the cinnamon rolls with glaze right before serving.
- Recipe makes 11 rolls.
