Ingredients
Method
Preparation
- In a large bowl, stir warm milk with 1/2 cup granulated sugar and the yeast. Let sit 5 minutes until foamy.
- Whisk in the melted butter, eggs, and salt into the yeast mixture.
- Gradually add flour, mixing until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for 5–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 hour.
Filling and Shaping
- Punch down the dough, then roll it into a roughly 12 x 16-inch rectangle.
- Spread the 1/4 cup softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon, pressing the filling down gently.
- Starting at a long edge, roll tightly into a log. Seal the seam with a bit of water and cut into even sections (about 12 rolls).
- Arrange the rolls in a greased 9 x 13-inch baking dish, leaving small gaps. Cover and let rise for 25–30 minutes until puffy.
Baking
- Preheat the oven to 375°F (190°C) and bake for 20–25 minutes until golden brown.
- While rolls are warm, whisk powdered sugar, milk, and vanilla until smooth. Thin with more milk if needed.
- Drizzle glaze over warm rolls and serve.
Notes
For a dairy-free option, substitute butter with vegan spread and use plant-based milk. Best enjoyed fresh from the oven. Store cooled rolls in an airtight container. Use a metal pan for better heat conduction.