Ingredients
- 3 cups flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 4 teaspoons active yeast
- 1 cup, very warm (not hot) milk
- 1/4 cup butter
- 1 egg
- 3/4 cup, packed brown sugar
- 2 teaspoons cinnamon
- 1/2 cup, softened butter
- 1 1/2 cups powder sugar
- 2 tablespoons, softened butter
- 1 teaspoon vanilla
- 2 tablespoons milk
How To12 Steps
Step 1
In large bowl, mix together 2 cups of flour, granulated sugar, salt, and yeast. Add warm milk, 1/4 cup butter, and egg. Mix well. Slowly add remaining flour, until dough is easy to handle.
Step 2
Place dough onto a lightly floured surface and knead for about 5 minutes, or until dough is smooth and springy.
Step 3
Place dough into a lightly greased bowl, coating all sides of dough. Cover with a towel, and leave to set for 1 hour 30 minutes, or until dough is double.
Step 4
In a small bowl, mix together brown sugar, cinnamon, and 1/2 cup softened butter. Set aside.
Step 5
Deflate dough, by pressing your hand into middle. On a lightly floured surface, flatten dough with hands or a rolling pin into a rectangle, roughly 15 x 10 inches in size.
Step 6
Gently spread filling over surface of dough.
Step 7
Tightly roll dough, starting at the larger end. Pinch edge of dough into roll to seal.
Step 8
Cut roll into 1 inch pieces. unflavored dental floss works best, or a very sharp serrated knife.
Step 9
Place each roll slightly apart in pan. Cover loosely and allow to rise in a warm for place for 30 minutes, or until double.
Step 10
Heat oven to 350. Bake for 30 minutes, or until golden brown.
Step 11
Make glaze topping. Mix powder sugar, butter, vanilla, and milk together in a bowl. For best results, only mix 1 tablespoon of milk at a time, adding more if needed.
Step 12
Allow to set for 2 to 3 minutes. Spoon glaze on top and gently spread covering each roll. Serve warm.
Chef's Notes
This recipe can take a long time to prepare. I find it best to make the dough ahead of time. Place the rolls into your pan, and instead of letting them rise in a warm place, put them in the refrigerator over night. They will rise and be ready for baking the next morning.
You can also add raisins to the filling mixture, for an added touch.
