Ingredients
Method
Prepare the dough:
- Warm the milk slightly (about 110°F/43°C), then pour it into a large mixing bowl. Add the yeast and stir gently. Let it sit for 5–10 minutes until it becomes foamy.
Mix wet ingredients:
- Add the beaten egg, melted butter, granulated sugar, and salt to the yeast mixture. Stir to combine.
Add flour:
- Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may need to use your hands when the dough gets too thick to stir.
Knead the dough:
- Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
First rise:
- Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the filling:
- In a small bowl, mix together the brown sugar and cinnamon. Set aside the softened butter.
Roll and fill the dough:
- Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 15x9 inches). Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
Shape the buns:
- Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal slices and place them cut-side up in a greased 9x13-inch baking pan.
Second rise:
- Cover the pan and let the rolls rise for another 30–45 minutes until puffy.
Bake:
- Preheat your oven to 350°F (175°C). Bake the cinnamon buns for 25–30 minutes or until golden brown.
Make the icing:
- While the buns bake, whisk together the powdered sugar, water, and vanilla extract until smooth.
Glaze and serve:
- Remove the buns from the oven and let them cool for 5 minutes. Drizzle the icing over warm buns and serve.
- Enjoy!
