Description

Nine from-scratch yeast-dough cinnamon rolls with a brown-sugar spiral and a simple vanilla-powdered-sugar glaze.

Ingredients

Scale

3 1/2 cups All-purpose flour
2 1/4 teaspoons Instant yeast
1/4 cup Granulated sugar for dough
1 teaspoon Fine salt
3/4 cup Warm pasteurized whole milk for dough
1 egg Large egg
1/4 cup Unsalted butter, melted and cooled for dough
4 tablespoons Unsalted butter, softened for filling
1/2 cup Light brown sugar, packed for filling
1 tablespoon Ground cinnamon for filling
1 cup Powdered sugar for glaze
2 tablespoons Pasteurized whole milk for glaze
1/2 teaspoon Vanilla extract for glaze

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Instructions

Whisk 3 1/2 cups flour, 2 1/4 teaspoons instant yeast, 1/4 cup granulated sugar and 1 teaspoon salt. Add 3/4 cup warm (not hot) milk, 1 egg and 1/4 cup melted cooled butter. Knead about 8–10 minutes until smooth and slightly tacky. Cover and let rise about 60 minutes or until roughly doubled; do not taste raw dough.
Grease or line a 9-inch square pan. Roll risen dough to a roughly 12-by-15-inch rectangle. Spread 4 tablespoons softened butter, leaving a narrow edge. Mix 1/2 cup packed brown sugar with 1 tablespoon cinnamon and sprinkle evenly.
Roll from the long side into a 15-inch log. Cut into 9 similar pieces and arrange cut-side up in the pan. Cover and let rise until puffy, about 40 minutes. Heat oven to 350 F (175 C) near the end.
Bake about 25–30 minutes until tops are golden and center rolls are fully baked, not wet dough. Tent loosely if edges brown before middle finishes. Cool about 10 minutes.
Whisk 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla to a pourable glaze. Spread over warm, not scorching, rolls and divide into 9 working servings.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 110 minutes, included in the total.

Working estimate: 45 minutes active; 60-minute first proof, 40-minute second proof and 10-minute cool; up to 30-minute bake. Some assembly overlaps proofing, but cold kitchens may require longer.

Prep Time: 45 minutes
Chilling, resting or cooling: 110 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: One of nine working rolls from a 9-inch square pan; actual baked weight and rise pending