Emily's Cinnamon Rolls


For The Dough
1 cup milk
4 tablespoons butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 package instant or ‘rapid rise’ yeast (about 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1 egg

For The Filling
1 cup brown sugar
1 1/2 tablespoons ground cinnamon
1/2 cup butter, softened

For The Icing
1 1/2 cups confectioners’ sugar
2 tablespoons melted butter
1/2 teaspoon vanilla
1-2 tablespoons milk

Instructions
Grease a 9 x 13 inch baking pan and set aside.
1. Starting with the dough, place milk and butter in a microwave-safe bowl and heat until butter is almost melted and milk is warm. Stir until butter is completely melted. Set aside. In the bowl of a stand mixer, combine 2 cups of flour, yeast, sugar, and salt. Mix until well combined with the beater paddle attached. Add the egg and milk mixture to the dry mix and continue stirring until thoroughly combined. Substitute dough hook for the beater paddle and add remaining flour or until dough starts to pull away from the sides, about 1-2 minutes. Continue to knead the dough for 5 minutes. Slightly flour your work surface and place dough on top. Let rest for 10 minutes while you prepare the filling.
2. In a small bowl, combine the brown sugar, cinnamon and butter until well mixed. You are basically making a cinnamon butter. Set aside.
3. Roll out your dough until it measures 12 x 14 inches (rectangular shape). Spread filling evenly over the dough. Beginning with the longer side that’s closest to you, roll dough into a log. Pinch edges closed and cut into 12 equal pieces. Place cinnamon rolls in four rows of three into the prepared pan and cover with a clean kitchen towel. Let rise in a warm place for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. When the rolls are finished rising, bake them for 20 minutes or until the tops are golden brown.
4. While the cinnamon rolls are baking, prepare the icing by combining the confectioners’ sugar, butter, vanilla and milk. Once the rolls have finished baking, let cool for 5 minutes and spread icing evenly over the top. Enjoy!

Notes
I have used regular yeast and I just let it rise for about 20 minutes before rolling it out and making the rolls. But if you want a quicker process that 'rapid rise' yeast is lovely!
Cinnamon Rolls will keep up to 3 days in an airtight container on your counter or in the fridge. You can also freeze them in freezer bags for up to 3 weeks.

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