Ingredients
Units
Scale
Dough:
- 3/4 cup warm whole milk
- 1 packet (2 1/4 tsp) instant yeast
- 3 eggs, room temperature
- 4 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1 1/2 tsp salt
- 12 tbsp (1 1/2 sticks) unsalted butter, room temperature, cut into 12 pieces
Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 2 1/2 tsp ground cinnamon
- 1/4 tsp salt
Glaze:
- 1 1/4 cups powdered sugar, sifted
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Combine the warm milk and yeast in a bowl and whisk until the yeast dissolves. Mix in the eggs.
- In the bowl of a stand mixer with the paddle attachment, combine the flour, cornstarch, sugar, and salt. Mix to combine. With the mixer on low, slowly add the warm milk mixture and continue mixing until the dough comes together, about 1 minute.
- Increase speed to medium and add the butter one piece at a time until incorporated. Switch to the dough hook and continue mixing until the dough is smooth and comes away from the sides of the bowl, about 10 minutes.
- Knead the dough a few times on a lightly floured surface and shape it into a smooth ball. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 2 hours.
- In a small bowl, stir together the brown sugar, cinnamon, and salt for the filling. Punch down the dough and roll it into an 18-inch square on a lightly floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top and press in gently.
- Starting from the edge closest to you, roll the dough into a tight cylinder. Pinch the seam to seal. Using a sharp knife or a piece of dental floss, cut the roll into 12 equal pieces. Place cut-side up in a greased 9×13-inch baking pan. Cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
- Preheat oven to 350°F. Bake the rolls for 35–40 minutes, until golden brown.
- While the rolls bake, whisk the powdered sugar, milk, and vanilla together in a bowl. Let the rolls cool for about 15 minutes, then drizzle the glaze over the top with a spoon. Serve warm.
Notes
Check your yeast’s expiration date before you start — expired yeast will not rise properly and the rolls will be dense. Warm milk should be between 100–110°F; too hot kills the yeast. Do not hurry the proofing by placing the dough somewhere too hot; slow, warm room-temperature proofing gives the best texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Baking