Ingredients

The following ingredients have 24 Servings
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 4 1/2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (90-110°F)
  • 2 eggs (room temperature)
  • 6 cups all purpose flour (sifted)
  • 4 tablespoons unsalted butter (melted)
  • 1/2 cup butter melted
  • 1 cup sugar and 3 teaspoons ground cinnamon mixed together
  • 4 tablespoons butter (melted)
  • 2 cups confectioners' sugar
  • 2-4 tablespoons hot milk
  • 2 teaspoons vanilla extract

Instruction

  • For the dough, heat milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool while you prepare the other elements.
  • Dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don't have a stand mixer). Stir with the paddle attachment (or wooden spoon) until well blended. Let stand 10 minutes.
  • Beat eggs into yeast mixture. Stir in cooled milk mixture (it should be lukewarm), switch to the dough hook then add in flour a little at a time until dough is elastic. Add melted butter and mix, then add in more flour until dough is elastic and pulls away from the sides of the mixer. Note: you may not have to use all the flour. Do not add so much flour that the dough does not stick to your hands. Set a timer and knead with the dough hook (or knead with hands on a floured surface) for 5 minutes.
  • Place dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place 1 hour or until doubled (mine took a little longer than an hour to double).
  • Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to 15x12-inch rectangles.
  • For the filling, brush the rolled dough pieces with the melted butter. Sprinkle each with half the cinnamon sugar mixture and roll up jelly-roll style. Cut each roll into 12 pieces.
  • Place slices not quite touching in a well buttered pan. A 13x9 dish will work well, but I prefer them in 9-inch round cake pans.
  • Cover and let rise about 45 minutes or until doubled.
  • Preheat oven to 375°. Bake rolls for 22-25 minutes, or until golden. Keep a close eye on them so they don't over-bake!
  • Whisk together glaze ingredients, adding additional milk as needed. Glaze rolls in the pan while they are hot, or turn them out on a serving platter and glaze.