BUTTERY CINNAMON ROLL SEASONING RECIPES

Steps:

• In a small microwave-safe bowl, microwave the whole milk at high power in 30-second bursts until it's warm but not hot. Stir in the yeast and a pinch of granulated sugar and let the milk stand until foamy, about 5 minutes.
• In the bowl of a standing electric mixer fitted with the paddle, beat 1 stick of the butter with the 1/2 cup of granulated sugar and the teaspoon of salt at medium speed until light and fluffy. Beat in the eggs, 1 at a time, until blended. Add 2 cups of the flour and beat at low speed until incorporated. Beat in the warm milk mixture, scraping in any yeast that has settled in the bottom of the bowl.
• Switch to a dough hook. Gradually add the remaining 2 1/4 cups of flour and beat at medium speed until a soft, sticky dough forms, about 5 minutes. Scrape the dough into a large, lightly oiled bowl and cover with plastic wrap. Let the dough stand in a warm place until it is doubled in bulk, about 1 hour.
• Cut four 15-inch-long sheets of wax paper. Turn the dough out onto a well-floured work surface and divide it into quarters. Working with 1 piece at a time, roll the dough to a 14-by-7-inch rectangle, about 1/4 inch thick. Roll the dough around the rolling pin and unroll it onto a sheet of wax paper. Repeat with the remaining 3 pieces of dough. Transfer 2 sheets of dough to each of 2 baking sheets and freeze for about 15 minutes, until well chilled but still pliable.
• Meanwhile, in a medium bowl, blend the remaining stick of butter with the brown sugar, 1 tablespoon of the cinnamon and a pinch of salt.
• Evenly spread 1 sheet of dough with one-fourth of the cinnamon butter. Trim the edges to form a neat 12-by-6-inch rectangle. Working from a long side, tightly roll up the dough. Return the dough to the freezer and chill until very cold, about 20 minutes. Repeat with the remaining sheets of dough and cinnamon butter.
• Butter a 10-inch springform pan. Cut the rolls 1 inch thick (you should have about 48). Arrange the cinnamon rolls, cut side up, in concentric circles in the pan, starting from the edge and working into the center. Cover the rolls with plastic wrap and let them rise in a warm place for about 1 hour and 30 minutes, until puffy.
• Preheat the oven to 350°. In a small bowl, mix the confectioners' sugar with the half-and-half and the remaining 1/8 teaspoon of cinnamon.
• Remove the plastic from the rolls and bake them for about 25 minutes, until golden and risen and an instant-read thermometer inserted in the center registers 180°. Let stand for 5 minutes, then run a knife around the inside of the pan to loosen the ring from the rolls. Remove the ring. Slide the rolls onto a plate, drizzle with the glaze and serve.

Steps:

• Combine 2 1/2 cups flour, 1/2 cup sugar, yeast and salt in large bowl.
• Place 1 cup butter and milk in 1-quart saucepan. Cook over medium heat until butter is melted. Remove from heat; let cool until very warm (120°F to 135°F).
• Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. Dough is ready if indentation remains when touched.
• Combine 1/2 cup sugar and cinnamon in small bowl.
• Punch down dough. Roll dough to 15x14-inch rectangle on lightly floured surface. Spread dough with 1/4 cup butter to within 1/2 inch of edges; sprinkle with sugar-cinnamon mixture. Roll up, jelly-roll fashion, beginning with 15-inch side; seal seam well.
• Cut into 15 (1-inch) rolls with serrated knife. Place rolls onto greased 13x9-inch baking pan. Cover; let rise about 30 minutes.
• Heat oven to 375°F.
• Bake 30-40 minutes or until golden brown. Let cool slightly.
• Beat all icing ingredients in bowl at medium speed until smooth. Spread icing over rolls.