Make sure to use warm milk. Otherwise, the consistency will become stiff and hard to drizzle. The glaze will harden as it cools, so wait to mix it until right before adding. If you’re acream cheese icing fan, it’s a tasty substitute for this glaze. Add warm milk or cream to make the icing thinner for glazing, or keep it thick and spreadable
The advantage of using instant-rise yeast
Instant yeast, also sold as rapid-rise yeast, is a dry product with enzymes and additives that help it ferment faster. It can be mixed right into dry ingredients. Warm water activates the yeast to get it fermenting. The dough then only needs 10 minutes of resting before rolling and shaping—just one rise step, which is about 30 minutes in a warm area before baking.
Homemade Cinnamon Rolls
These amazing cinnamon rolls are a special breakfast treat swirled together with a brown sugar filling and drizzled with a luscious vanilla bean glaze.
Ingredients :
Dough
▢2 ¾ cups all-purpose flour, plus more for dusting
▢2 ¼ teaspoons instant yeast, or rapid-rise yeast
▢1 teaspoon kosher salt
▢¼ cup granulated sugar
▢2 tablespoons unsalted butter
▢½ cup water
▢¼ cup whole milk
▢1 large egg
Filling
▢⅓ cup dark brown sugar
▢⅓ cup granulated sugar
▢2 tablespoons all-purpose flour
▢1 tablespoon ground cinnamon
▢6 tablespoons unsalted butter, softened to 67 to 70ºF (19 to 21ºC)
Glaze
▢2 cups powdered sugar
▢¼ cup whole milk, warmed to 80 to 100ºF (27 to 38ºC)
▢1 teaspoon vanilla extract
▢1 teaspoon lemon juice
Instructions
Mix Dry Dough Ingredients – In the bowl of a stand mixer or large bowl, whisk together the flour, yeast, and salt. Set aside.
Warm Butter & Milk – In a medium microwave-safe bowl, combine the sugar, butter, water, and milk. Microwave on high power in 20-second intervals until it reaches 120 to 130°F (49 to 54°C), about 40 to 60 seconds. Let it cool if it gets too hot. Stir to combine.
Knead & Rest Dough – Add 1 large egg to the flour mixture. Use a spatula to gradually stir in the warm liquid mixture until a soft, sticky dough forms.
Using the dough hook attachment of a stand mixer, mix on low speed (setting 2) until the dough becomes smooth and elastic, about 4 minutes. If not using a mixer, knead by hand on a lightly floured surface for about 5 minutes. Cover the dough with plastic wrap and rest on the counter for 10 minutes. Meanwhile, make the filling.
Make the Filling – In a medium bowl, stir together the brown sugar, granulated sugar, flour, and cinnamon. Add 6 tablespoons of softened butter and mix until smooth and spreadable.
Roll Out Dough – On a lightly floured surface, roll out the dough into a 16 x 9-inch rectangle.
Spread on Filling – Evenly spread the filling over the dough, leaving a 1⁄4-inch border on all sides. Tightly roll the dough into a 16-inch long log. Trim off a small piece of dough from each end. Cut the log into 12 even-sized pieces.
Let Rolls Rise – Place the rolls in a lightly greased 9 x 13-inch baking dish, spaced out about 1⁄2-inch apart, 3 rolls per row. Leave about 1⁄2-inch of space along the edges of the pan. Cover with plastic wrap and allow to rise in a warm draft-free area or proofing box (see notes) until doubled in size, about 30 minutes.
Bake – Adjust the oven rack to the lower-middle position. Heat to 375°F (191°C). Uncover and bake the rolls until lightly golden brown in color, about 15 to 17 minutes. Slightly cool the rolls for 10 minutes. Meanwhile, make the glaze.
Make the Glaze – In a medium bowl, whisk the powdered sugar, warm milk, vanilla extract, and lemon juice until smooth. Drizzle glaze over the warm cinnamon rolls. Serve immediately.
