Cinnamon Rolls
Cinnamon rolls are sweet yeast rolls swirled with butter, sugar and cinnamon, also sold as cinnamon buns. This version uses a plain dough of flour, egg and a little sugar, so the filling does the work. A full 8 oz of butter goes into the spiral, which keeps the center soft and the cinnamon sugar melted. A short rest before rolling makes the dough easier to shape into a tidy log.
Instructions
Stir the yeast into the warm milk along with the pinch of sugar. Leave it for 5 minutes so the yeast wakes up and the mixture turns active.
Beat the egg, the 2½ tbsp of sugar and the first portion of softened butter together until smooth. Stir in the yeast and milk mixture.
Mix the flour and salt in a separate bowl, then stir it gradually into the wet mixture until a dough forms.
Knead the dough for at least 5 minutes, until it is smooth, stretchy and no longer sticky. If it still sticks, work in a little more flour, and if it feels too dry, add a little warm water.
Cover the bowl and let the dough rest for 5 minutes. This relaxes it so it is easier to handle and roll.
Turn the dough onto a lightly floured surface and roll it into a flat rectangle, dusting with a little flour if it starts to stick.
Spread the 16 tbsp of softened butter in a thin layer over the dough. Mix the cup of sugar with the cinnamon and sprinkle it evenly over the butter.
Roll the dough up from one long side into a tight log. Cut the log into slices a few inches thick and set them cut-side up in a baking pan.
Bake in a 350°F oven until the rolls are golden brown. Let them cool slightly and serve warm.
Make it personal.
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