Sunday Cinnamon Rolls
For the Dough:
1 packet instant dry yeast
1/2 cup warm water
3 1/2 cups all-purpose flour
1/3 cup sugar
dash of salt
1/2 cup milk, warmed
1/3 cup butter, softened
For the Filling:
4 tablespoons unsalted butter, melted
1/2 cup, plus two tablespoons sugar
1 1/2 tablespoons ground cinnamon
For the Glaze:
1 1/2 cups confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla extract
For the dough: In a small bowl add the yeast and warm water. Mix well and set aside.
Lightly grease a large mixing bowl and reserve.
In a large mixing bowl add the flour, sugar and salt. Mix to incorporate. Add the warm milk, butter and egg. Using a wooden spoon, mix well. When the dough starts to come together, place on a lightly floured work surface and use your hands to knead the dough for a few minutes until smooth. Note: you can use a kitchen mixer fitted with a dough hook if you prefer. But it is not required. Once the dough is smooth, form it into a large ball and place into the prepared bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour.
For the Filling: In a small bowl mix the melted butter, 1/2 cup of sugar and cinnamon. Stir to combine and set aside.
Lightly oil a 9×13-inch baking pan. Add the remaining 2 tablespoons of sugar to coat the pan.
Once the dough has doubled in size, use your hand to gently deflate or punch it down. Using a rolling-pin, roll the dough on a floured work surface into a 14×9-inch rectangle.
Using a pastry brush, lightly brush the dough with the melted butter. Sprinkle the dough all over with the sugar-cinnamon mixture.
Working from the longer side, carefully roll the dough up into a long log shape.
Use a slicing knife, cut the log into 12 equal pieces. Place the pieces into the prepared pan. Cover with plastic wrap, place in a warm place and allow to rise for about 45 minutes.
Preheat the oven to 350 degrees F.
Place the rolls into the oven and bake for about 25 minutes rotating once, until golden brown. Allow the rolls to cool slightly before glazing.
For the Glaze: In a small bowl add the confectioner’s sugar, milk and vanilla extract. Whisk until blended.
Once cool, use an offset spatula to generously glaze each cinnamon roll. Serve warm.