Classic Cinnamon Rolls

Ingredients

• 3 ¼ cups (410g) all-purpose flour (plus extra for dusting)
• 2 ¼ tsp (1 packet) instant yeast
• ¼ cup (50g) granulated sugar
• ½ tsp salt
• ¾ cup (180ml) warm milk (about 110°F)
• ¼ cup (60g) unsalted butter, melted
• 1 large egg, room temperature
• ½ cup (100g) brown sugar
• 2 tbsp ground cinnamon
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tbsp ground cinnamon
• 3–4 tbsp brown sugar
• 1 cup (120g) powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract

Method

1. Warm the milk to about 110°F and stir in the yeast; let sit until foamy, about 5-10 minutes.
2. In a large bowl, combine flour, sugar, and salt. Add the melted butter, egg, and yeast mixture, and mix into a soft dough.
3. Knead the dough until smooth and elastic, about 8-10 minutes. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
4. Meanwhile, mix the brown sugar and cinnamon for the filling together in a small bowl.
5. Punch down the dough and roll it out into a large rectangle on a lightly floured surface.
6. Brush the melted butter over the dough, then sprinkle evenly with the cinnamon-sugar filling mixture.
7. Roll the dough tightly into a log and slice into equal rolls.
8. Arrange the rolls in a greased baking pan, then pour the heavy cream over the top to soak in.
9. Cover and let the rolls rise again until puffy, about 30-45 minutes.
10. Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden.
11. While the rolls bake, mix the extra melted butter, cinnamon, and brown sugar together for the cinnamon butter topping.
12. Brush the warm cinnamon butter mixture over the baked rolls as soon as they come out of the oven.
13. Whisk together powdered sugar, milk or cream, and vanilla extract to make the glaze.
14. Drizzle the glaze generously over the warm rolls before serving.