Ingredients: |
Ingredients: 2¼ - 3½ cups all purpose flour, divided
3 tbsps. granulated sugar
1 tsp. salt
2¼ tsps. yeast
½ cup water
¼ cup milk
3 tbsps. unsalted butter, softened
1 egg, lightly beaten
Filling:
3 tbsps. butter, unsalted (softened)
4-5 tbsps. cinnamon, to taste
¼ - ½ cup brown sugar
Icing:
1 cup powdered sugar
1 tsp. vanilla extract
2 - 3 tbsps. milk (for desired consistency)
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Directions: |
Directions: Mix 2½ cups of flour, sugar, salt and yeast until well combined. Set aside. Heat water, milk and butter to about 115 degrees. In the bowl of a stand mixer, add water, milk and butter mixture to dry ingredients and add egg. Using a dough hook, mix on a low setting until the dough comes together. If the dough is too wet, add remaining flour ¼ cup at a time to form a smooth, elastic dough. Then continue to mix on low-medium speed for 5-6 additional minutes. Next, allow dough to rest for 3-5 minutes. After the dough rests, turn it out onto a lightly floured surface. Use a rolling pin to roll into a rectangular shape about ¼ to ½ inch thick. Use your hand or spatula to spread butter on the rectangular dough. Sprinkle with cinnamon and brown sugar evenly over the softened butter. Beginning with the long side of the rectangle, tightly roll the dough so the cinnamon and sugar are on the inside. Use a sharp knife and cut roll into 10-12 even pieces. Place the cut dough into a greased 9" x 13" pan and cover with a clean towel. Preheat oven to 350ºF. Place rolls in a warm, draft free place and allow to double in size then place in oven and bake 25 minutes or until golden brown. Remove from oven and cool until slightly warm before icing. In small bowl, whisk together vanilla, confectioner's sugar and milk. Pour over slightly warm cinnamon rolls. Store in refrigerator 3-4 days. |
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