Cinnamon Rolls


for the rolls:
3 to 3 and 1/2 c all-purpose flour
2 1/4 tsp fast rise active yeast
1 c very warm water
1 large egg
1/4 c granulated sugar
1 tsp salt
2 Tbsp unsalted butter, softened to room temperature

for the filling:
2 Tbsp unsalted butter, melted
1/4 c granulated sugar
1 tsp ground cinnamon

for the glaze:
1 c powdered sugar
3 to 4 tablespoons of milk or orange juice

1. In a large mixing bowl of a stand mixer, whisk on low speed 1 and 1/2 cups of flour, yeast, sugar and salt.
2. Slowly drizzle in the water.
3. Add egg and butter and increase the speed to medium. Beat well for 3 minutes.
4. Gradually add the remaining flour and knead the dough until it start to pull away from the sides of the bowl.
5. Turn the dough out onto a lightly floured surface and roll it out to a 15″x8″ rectangle.
6. Brush the dough with melted butter. Sprinkle with sugar. Sprinkle with cinnamon.
7. Starting on the long side, roll the dough up tightly. Seal the seam.
8. Cut the dough into a 3/4 inch slices and arrange in a parchment paper lined 13″x9″ pan.
9. Cover the pan with a clean kitchen towel and let sit until the rolls double in size, about 30 minutes.
10. When ready to bake, preheat oven to 400 degrees F.
11. Bake the rolls for 18 to 20 minutes or until the tops are golden brown.
12. Cool completely before glazing. For the glaze, whisk the powdered sugar with milk until you reach a drizzling consistency.
13. Glaze the rolls.

found on:crunchycreamysweet


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