The Baking Coach: Easy Peezy Cinnamon Rolls

1. In a cup, heat the milk in the microwave for about 30 seconds, until warm but not hot. Add the butter, yeast, and sugar, then stir gently until the yeast dissolves.

2. In a large bowl, combine the flour and salt.

3. Add the egg and the milk mixture to the bowl, and stir with a rubber spatula until a dough begins to form. Then, use one hand to knead the dough in the bowl until it all comes together. If the dough is too dry, add 1–2 tablespoons of water.

4. Cover the bowl with a clean towel or plastic wrap and let the dough rise for at least 30 minutes but no more than 60 minutes, until doubled in size.

5. While the dough is rising, make the filling: In a small bowl, combine the brown sugar, cinnamon, and softened butter.

6. After the dough has risen, transfer it to a lightly floured piece of parchment paper. Use your hands to press the dough into a large rectangle (about 12” x 8”). Spread the brown sugar mixture evenly over the dough.

7. Starting from the long side, carefully roll the dough into a log. Cut the rolled dough into 8 equal pieces and place them in a lightly greased 9-inch pan.

8. Cover the pan with plastic wrap and let the rolls rise for another 30 minutes. About 20 minutes into this rise, preheat the oven to 375°F.

9. Once the rolls have risen, bake them in the preheated oven for 15–20 minutes, or until golden brown.

 For the Glaze:

1. In a bowl, combine the powdered sugar, vanilla extract, and 1 tablespoon of water. Stir until the glaze is thick and smooth. Add more water, if necessary, to reach your desired consistency.

2. Drizzle the glaze evenly over each slightly cooled cinnamon roll.

Notes:

● Make sure your milk is warm (but not too hot) to activate the yeast properly.
● If you don’t have parchment paper, you can lightly flour your work surface.
● The rolls are best served warm with the glaze.