HOW TO MAKE CINNAMON ROLLS WITH YEAST RECIPES

Steps:

• Heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter; set aside. Make and fill the rolls while the oven is heating.
• Mix the filling. Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.
• Make the dough. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tablespoons of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.
• Knead the dough. Transfer the dough onto a generously floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth, sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.
• Roll the dough out. Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.
• Fill the dough. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.
• Roll the dough up. Starting at the long end closest to you, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.
• Cut the dough. Position the log seam-side down. Cut the dough crosswise into 15 pieces.
• Fill the baking dish. Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.
• Butter the rolls. Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter.
• Bake the rolls. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 minutes. Meanwhile, make the glaze.
• Make the glaze. Place the powdered sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.
• Glaze the rolls. When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 minutes before serving.

Steps:

• Preheat oven to 375°F
• Lightly spray a 8-9 inch circular cake pan or pie dish with nonstick cooking spray
• Melt butter in a small saucepan or in microwave and allow to cool slightly
• To the bowl of a stand mixer fitted with the hook attachment, sift all the dry ingredients
• With the mixer on low, slowly pour in buttermilk, vanilla, and melted butter
• Let mixture knead for 2-3 minutes on medium speed until a smooth dough forms
• Turn dough out on to a lightly floured surface and knead for an additional 2-3 minutes adding a sprinkle of flour as needed, until dough is smooth and supple
• Let rest for 10 minutes while you prepare you filling
• For the filling, in a medium bowl, combine softened butter, brown sugar, cinnamon and salt
• Mix thoroughly until totally combined and set aside
• Add a light dusting of flour to your work surface and roll the dough out to approximately 13"x19" rectangle
• Using an offset spatula, evenly spread the filling over the dough, leaving a 1/2 border around the outside
• Starting at the edge closest to you, begin tightly rolling the dough into a pinwheel
• Lightly pinch the edge to the roll to seal shut
• Using a serrated knife, trim the very ends of both sides of the log off
• Cut the log into 9 equal portions and arrange in your baking pan, giving each roll a light press to flatten slightly
• Bake at 375°F for 10 minutes, then reduce heat to 350°F and bake for an additional 18-20 minutes until lightly golden and gooey
• For the glaze, in a small bowl, add confectioners sugar and enough milk to reach desired consistency
• Allow rolls to cool slightly before topping with glaze