Cook Time: 25 Minutes
Total Time: 2 hours
1 cup whole milk
3/4 cup sugar
1 2oz. packet dry instant yeast
1/2 cup butter
2 eggs at room temperature
1/2 tsp salt
1/2 cup butter
1/2 cup sugar
2 tbs cinnamon
1 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp salt
3 tbs milk or cream
- Heat milk to 95°F and pour into bowl of stand mixer.
- Whisk sugar and yeast into milk, cover with towel. Let stand for 10 minutes until yeast is dissolved and mixture is slightly foamy.
- With dough hook attachment and mixer speed on low, mix butter in small batches into liquid mixture.
- Add one egg at a time with mixer still running.
- Add salt to dough and continue to mix.
- In 2 batches, add flour to mixture. Increase speed to medium until dough forms a ball. On medium high continue to mix dough until a smooth, round ball is formed, at least 5 minutes. This is to activate the glutens in the dough.
- While dough is mixing, melt butter in small bowl and combine with sugar and cinnamon for the filling.
- Once dough is mixed, on a floured surface roll out dough in a large rectangle shape.
- Spread with filling mixture and tightly roll dough horizontally.
- Cut into even rolls of the size you prefer. There should be 6-8 rolls total.
- Place into greased pan and cover tightly with plastic wrap. You want to make sure the rolls are completely covered so the dough does not dry out during the proofing process.
- Set in a warm place for 1.5 hours. The rolls should be doubled in size and fluffy to the touch. To speed this process up you can preheat your oven to 200°F and immediately turn it off. Place rolls in the oven and leave the door cracked for 45 minutes. Check your dough to make sure it has doubled and is light to the touch.
- Bake at 400° for 22 minutes. If the rolls are browning too much you can cover them with foil halfway through the baking process.
- When out of the oven allow to cool on rack.
- While the rolls are cooling mix together all ingredients for frosting. Add to top of rolls when cooled.
Tip: If you want to make them the night before, work through step 11 and place in refrigerator. The next morning take out of refrigerator and continue with step 12. Add at least 15 minutes to the proofing time in order to compensate for the colder temperature of the dough out of the refrigerator.