Cinnamon Rolls with Vanilla Icing (Printable Version)

# What You Need:

→ Dough

01 - ¾ cup whole milk, warm (43°C)
02 - 2¼ tsp active dry yeast
03 - ¼ cup granulated sugar
04 - 2 large eggs, room temperature
05 - ¼ cup unsalted butter, melted
06 - 3½ cups all-purpose flour
07 - ¾ tsp salt

→ Filling

08 - ½ cup brown sugar, packed
09 - 1½ tbsp ground cinnamon
10 - ¼ cup unsalted butter, softened

→ Vanilla Icing

11 - 1½ cups powdered sugar
12 - 2 tbsp unsalted butter, softened
13 - 2–3 tbsp milk
14 - 1 tsp vanilla extract

# Steps to Follow:

01 - In a large bowl or stand mixer, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until frothy.
02 - Add eggs, melted butter, flour, and salt. Mix until a sticky dough forms. Knead for 6–8 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
04 - Mix brown sugar and cinnamon in a small bowl.
05 - Punch down the dough and roll it into a 16x12-inch rectangle on a floured surface.
06 - Spread softened butter over the dough, then sprinkle evenly with the cinnamon sugar mixture.
07 - Roll up tightly from the long edge and cut into 12 even slices.
08 - Place rolls in a greased 9x13-inch baking dish. Cover and let rise for 20–30 minutes.
09 - Preheat oven to 175°C. Bake rolls for 22–25 minutes, until golden brown and cooked through.
10 - While baking, whisk together icing ingredients in a bowl until smooth.
11 - Spread icing over warm rolls just out of the oven. Serve warm.

# Additional Notes:

01 - For overnight rolls, place shaped rolls in the fridge after the second rise and bake the next morning.
02 - Add chopped pecans or raisins to the filling for extra texture.
03 - Use cream cheese in the icing for a tangier flavor.

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