Name: Classic Cinnamon Rolls With Powdered Sugar Glaze
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup water, warm, 110 to 115 degrees F; 1 teaspoon granulated sugar; 2 packages active dry yeast; 1.25 cups milk, warm; 0.5 cup granulated sugar; 2 teaspoons salt; 2 egg, room temperature; 0.5 cup unsalted butter, softened; 6 cups flour, half all purpose flour and half bread flour, plus more as needed; 0.75 cup unsalted butter, softened; 1.25 cups brown sugar, packed; 0.75 cup granulated sugar; 5 teaspoons cinnamon, ground; 1.5 cups powdered sugar, sifted if lumpy; 2 3 tablespoons milk; 0.5 teaspoon vanilla extract

Ready in: 1h 10 mins

Serves: 12 servings

Ingredients: 13

These cinnamon rolls are made with a soft enriched yeast dough, a brown sugar-cinnamon filling, and a simple powdered sugar glaze. The method keeps the original double-rise dough but clarifies the shaping, filling, and baking steps for more consistent results.

Ingredients

Dough
¹⁄₂	cup water, warm, 110 to 115 degrees F
1	teaspoon granulated sugar
2	packages active dry yeast
1 ¹⁄₄	cups milk, warm
¹⁄₂	cup granulated sugar
2	teaspoons salt
2	egg, room temperature
¹⁄₂	cup unsalted butter, softened
6	cups flour, half all-purpose flour and half bread flour, plus more as needed
Filling
³⁄₄	cup unsalted butter, softened
1 ¹⁄₄	cups brown sugar, packed
³⁄₄	cup granulated sugar
5	teaspoons cinnamon, ground
Glaze
1 ¹⁄₂	cups powdered sugar, sifted if lumpy
2 - 3	tablespoons milk
¹⁄₂	teaspoon vanilla extract

Instructions

1.	Stir the warm water, 1 teaspoon granulated sugar, and yeast together in a small bowl, then let stand until foamy, about 5 minutes.
2.	In a large bowl, combine the warm milk, 1/2 cup granulated sugar, salt, and 1 cup flour until smooth.
3.	Beat in the eggs and foamy yeast mixture, then mix in 2 more cups flour.
4.	Work in the softened butter, then add the remaining flour gradually until a soft dough forms and becomes too stiff to stir.
5.	Knead the dough on a lightly floured surface until smooth and elastic, adding only enough extra flour to keep it from sticking.
6.	Transfer the dough to a greased bowl, turn to coat, cover, and let rise in a warm place until doubled, about 1 hour.
7.	Punch down the dough, knead briefly to release large air bubbles, cover, and let rise again until noticeably puffy, 30 to 45 minutes.
8.	Grease a 9 by 13-inch baking pan or two 9-inch round pans.
9.	Mix the brown sugar, 3/4 cup granulated sugar, and cinnamon in a bowl.
10.	Punch down the dough and divide it into 4 equal pieces.
11.	Roll each piece into an 8 by 14-inch rectangle.
12.	Spread each rectangle with about 3 tablespoons softened butter, leaving a narrow border along one long edge.
13.	Sprinkle one fourth of the cinnamon sugar over each buttered rectangle.
14.	Roll each rectangle up tightly from the long buttered edge, pinch the seam closed, and cut each log into 3 equal rolls.
15.	Arrange the rolls in the prepared pan, cover, and let rise until puffy and nearly doubled, 45 to 60 minutes.
16.	Heat the oven to 350 degrees F.
17.	Bake the rolls until lightly browned and cooked through in the center, 20 to 25 minutes.
18.	Whisk the powdered sugar, 2 tablespoons milk, and vanilla together, adding the remaining milk a little at a time until the glaze is pourable.
19.	Drizzle the glaze over the warm rolls before serving.