Ingredients:
For the dough:
- ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
- 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- ¼ cup butter, melted (I prefer salted, but unsalted works, too)
- 3 cups bread flour, plus more for dusting
- 3/4 teaspoon salt
For the filling:
- 2/3 cup dark brown sugar (light brown sugar also works)
- 1 ½ tablespoons ground cinnamon
- ¼ cup butter, softened
For the frosting:
- 2 cup powdered sugar aka confectioner's sugar
- 2 tablespoon butter melted
- 2 teaspoon vanilla
- 4 tablespoon milk can substitute with heavy cream or half and half
- Instructions
-
- Warm milk to around 110 degrees F. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg york, and melted butter. Mix until well combined. Next stir in four and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into about a 14x9 inch rectangle. Cut off edges to make edges straight. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
- In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
- Using a knife or pizza cutter, cut 1 inch strips. Roll each end of a strip toward one another until they touch. Turn it on it’s side.
- Gently pull down the bottom of the dough with your finger to slightly stretch.
- Lightly pinch the bottom of the heart & place into a greased pan.
- Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
- Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting.
- Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth. Pour over warm cinnamon rolls and serve immediately. Enjoy!
