Making the Dough
1. Dissolve 1 package of Active Dry Yeast in ¼ Cup of water that is roughly 110 Degrees
2. Scald 1 Cup of Milk
3. Combine Scalded Milk, ¼ Cup Sugar, ¼ Cup Butter, and 1 Teaspoon Salt in a mixer
4. Let cool until it is lukewarm
5. Add 1 Cup of Flour and beat well
6. Beat in the dissolved yeast and 1 Egg
7. Gradually add another 1 ½ Cups of Flour
8. Knead the dough until it is mostly smooth on the outside, springs back when pressed with your fingers and no longer sticks to them
Roll out on a floured surface. You may need to knead the dough a little more now that it has risen, so that it isn’t as sticky. I typically use a little less than a 1/2 cup of flour overall, but in the pictures I used a little more to make sure it wouldn’t stick to the table.
Mix ½ Cup Sugar with ¼ Cup butter and 1 ½ Tablespoon of Cinnamon for the filling. The butter should be very soft, but not melted.
If you want to add raisins or nuts or other things, they typically go into the filling
- Spread the filling on top of the rolled out dough
Start on one side and roll the dough into a long roll
- Cut the Rolls and Place on the Pan
Cut the dough about every ½ inch and place onto the pan. I typically line the pan with parchment paper to make clean up easier, but you can also spray it with oil
- Preheat the Oven and Let the Rolls Rise
Preheat oven to 400 degrees and let the dough rise while it preheats
Bake at 400 degrees for 10 to 15 minutes
While baking, prepare the glaze by mixing 2 cups of powdered sugar with 1 teaspoon of vanilla and milk. You don’t need very much milk, but it depends on how thick or thin you like the glaze
Once the rolls are golden brown you want to take them out and let them cool for 3-5 minutes.
Drizzle the glaze on top of the warm rolls