Ingredients
Method
Prepare the Dough
- Heat the milk in a saucepan over low heat until warm but not boiling.
- In a mixing bowl, combine 1 cup of flour and the yeast, then pour in the warm milk, stirring gently. Let it proof for about 5-10 minutes until bubbly.
Mix Ingredients
- In a large mixing bowl, mix the proofed yeast mixture with sugar, softened butter, eggs, and salt.
- Gradually add the remaining flour, 1 cup at a time, mixing until you have a soft dough.
Knead the Dough
- Transfer the dough to a floured surface and knead for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm area for about 1 hour or until doubled in size.
Prepare the Filling
- In a small bowl, mix the brown sugar and cinnamon. Roll out the risen dough onto a floured surface until it forms a rectangle.
- Spread the softened butter all over the dough, and sprinkle with the cinnamon-sugar mixture.
Roll and Cut
- Roll the dough tightly from the long side to form a log.
- Cut the log into 12 equal pieces and place them in a greased baking dish.
Final Rise
- Cover the rolls with a towel and let them rise for another 30 minutes.
- Preheat your oven to 375°F (190°C).
Bake
- Bake the rolls for 20-25 minutes, or until golden brown.
Make the Icing
- While the rolls are baking, mix together the powdered sugar and enough milk to reach your desired consistency.
Drizzle and Serve
- Once the rolls are out of the oven, let them cool for a few minutes before drizzling with icing.
- Serve warm and enjoy!
Notes
Store your cinnamon rolls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for longer storage wrapped tightly for up to 2 months.