1/4ouncepackage active dry yeast(about 2 1/4 teaspoons)
1large egg(room temp)
4cupsall-purpose flour(more or less as needed)
For the Filling:
6Tablespoonsbutter(barely softened, NOT melted)
1 1/2Tablespoonsground cinnamon
For the Frosting:
1 1/2- 2 cupspowdered sugar
milk or heavy cream(for consistency)
Make the dough:
In a small bowl add the warm milk, yeast and 1 Tablespoon sugar. Let sit for about 5 minutes, until bubbly.
In a large bowl, whisk the egg. Then whisk in the sugar, and salt. Next add the melted butter and then the yeast mixture. Add two cups of flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead for 5 minutes. If the dough is too sticky, you can add a Tablespoon or two more flour, but the dough should be soft. Don't over do it with flour.
Once dough is nice and soft, cover the bowl with plastic wrap and place in a warm spot. I like to turn my oven to 175°F and then turn it off and place in there with a small bowl of hot water to help it rise faster.
Make the filling:
Mix together brown sugar and cinnamon in a small bowl and set aside.
Once your dough has doubled in size, punch it down and roll out on a floured surface. You want to form a rectangle approximately 15x20 inches. It doesn’t have to be perfect. Spread softened butter onto the dough with a brush and then sprinkle the cinnamon sugar on top. Gently press the sugar down into the butter. Roll the dough up tightly starting at the shorter side. Pinch the sides together at the end.
Cut the dough in half and then in half again. From this point cut into 1 inch pieces with floss or a large serrated knife. You can make 12 big cinnamon rolls or 16 medium size. Place dough rolls onto a baking sheet lined with parchment paper, about 1 inch apart. I like to put the 12 big ones on a baking sheet and the ends in a small pan. At this point if you wanted to bake, you can let the rolls sit for another hour or until rolls have doubled in size.
Cover the pan tightly with plastic wrap and then place in the refrigerator for up to 16 hours. Then the next morning, pull them out onto the counter and let them rise until doubled, about 1-2 hours. I like to turn my oven to 175°F and then turn it off and place in there with a small bowl of hot water to help them rise faster.
Bake at 350°F for 15 minutes or until lightly golden brown on top. Remove from oven and allow to cool about 10 minutes before frosting.
Make the frosting:
Beat together the frosting ingredients in a large bowl with an electric beater. You can add more milk or powdered sugar to reach your desired consistency. Spread over the cinnamon rolls with a spatula.
Rising tip: Turn the oven to 175°F. Then turn off the oven and let the dough rise in the oven. Freezing the cinnamon rolls: You can freeze the rolls after they have been baked and cooled. Simply place in a freezer container or zip top bag, then set out to thaw overnight. Warm individual rolls in microwave for 10-20 seconds or in the oven at 175°F for 5 minutes.