Dough:

• 3/4 cup of milk (I use 2%)
• One 1/4 oz packet of instant yeast
• 1/4 cup granulated sugar
• 1/4 cup salted butter, melted and cooled for 10 minutes
• 1 egg and 1 egg yolk at room temp
• 360g of bread flour, plus extra for kneading
• 3/4 tsp salt
• Olive oil for greasing the bowl

Filling:

• 1/4 cup salted butter, room temp
• 2/3 cup dark brown sugar, packed
• 1 1/2 tbsp ground cinnamon

Glaze:

• 1 1/2 cups powdered sugar
• 1 1/2 tbsp salted butter, melted and cooled
• 1 1/2 tsp vanilla exract
• 3 tbsp milk

Dough:

In a microwave safe container, microwave your milk for 45 seconds or so until it is the temperature of warm bath water, but not too hot. Pour it into a large mixing bowl, and add instant yeast, sugar, melted butter, egg, and egg yolk. Mix with a wooden spoon until combined. Then add the flour and salt, and continue to mix with the wooden spoon until a shaggy dough forms. Lightly flour your counter, and transfer the dough to the counter to knead. Knead for several minutes until dough ball comes together smoothly and is no longer sticky.

Lightly grease a bowl with olive oil, and transfer the dough ball into it. Cover in plastic wrap. Soak a tea towel in hot water, and ring it out. Place it over the plastic wrap and bowl. Let the dough rise until doubled. This could take 1-2 hours depending on the environment of your home, so check periodically.

After the dough has risen, flour your counter again and turn the dough out. Use a rolling pin to roll the dough into a rectangle about 10×14″.

Filling:

In a bowl, mix together the brown sugar and cinnamon. Spread the butter over the dough leaving a small margin on one of the short sides of the rectangle (to seal it when rolling it up). Sprinkle the cinnamon sugar mixture over the dough, and smooth out evenly with your hand.

Using a knife or a pizza cutter, cut a 1/2″ strip from each long side to make them even and straight. Then continue to cut nine 1″ wide strips from one short end to the other. Tightly roll each strip with the butter free margin ending up on the outside of the roll.

Line a 9×9″ pan with parchment paper, and place the rolls in the pan. If you plan to bake them in the morning, you can cover them with plastic and place them in the fridge at this point. Otherwise, cover with plastic and a warmed towel for 45 minutes or so until the rolls have double in size and are touching each other in the pan.

If you are baking in the morning, you will remove them from the fridge and put them on the counter for their second rise for about 45 minutes before you bake them.

Preheat your oven to 350F. Remove the plastic and towel, and bake for about 20-24 minutes, or until edges are starting to turn golden brown. Cool for just a few minutes before glazing.

Glaze:

While the cinnamon rolls are baking prepare the glaze. Combine all ingredients in a bowl, and mix together until smooth. Pour and spread over cinnamon rolls.

Note: if you plan to freeze some cinnamon rolls for later, do so before glazing them.