Ingredients
Equipment
Method
- In a large bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until the yeast is foamy.
- Add the granulated sugar, melted butter, and eggs to the yeast mixture. Mix well.
- Gradually add the flour and salt, stirring until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 12x18 inch rectangle. Spread the softened butter evenly over the dough, leaving a small border around the edges.
- Mix the brown sugar and cinnamon together and sprinkle it evenly over the butter.
- Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces.
- Place the rolls in a greased 9x13 inch baking dish. Cover and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
- While the rolls are baking, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Once the rolls are done, let them cool slightly before drizzling the icing over the top. Serve warm and enjoy!
Notes
Chef's Tips:
• For an even softer texture, brush the rolls with melted butter after baking.
• Avoid over-kneading the dough to prevent it from becoming tough.
• Serve with a side of fresh fruit for a balanced breakfast.
Food Safety:
• Ensure the milk is at the correct temperature to activate the yeast without killing it.
• Store leftovers in an airtight container and consume within 2 days or freeze for longer storage.