Homemade Cinnamon Rolls

Ingredients

• 4 1/4 to 4 3/4 cups all-purpose flour
• 1 package active dry yeast
• 1 1/4 cups milk
• 1/4 cup granulated sugar
• 1/4 cup butter, plus 6 tbsp softened butter
• 1 teaspoon salt
• 2 eggs
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 recipe Maple Nut Glaze or Powdered Sugar Glaze

Method

1. In a large mixer bowl, combine 1 1/2 cups of the flour and the yeast. Heat the milk, granulated sugar, 1/4 cup butter, and salt just until warm (120–130°F) and the butter is almost melted, stirring constantly.
2. Add the milk mixture to the flour mixture, then add the eggs. Beat on low for 30 seconds, scraping the bowl, then on high for 3 minutes. Stir in as much of the remaining flour as you can by hand. Turn out and knead in enough flour to make a moderately soft dough, 3–5 minutes. Shape into a ball.
3. Place in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
4. Punch down. Divide the dough in half; shape each half into a ball. Cover and rest 10 minutes.
5. Roll half the dough into a 12x8-inch rectangle. Spread with 3 tbsp softened butter, then sprinkle with half the brown sugar-cinnamon mixture. Roll up from a short side and seal the edge. Repeat with the remaining dough.
6. Slice each roll into 8 pieces. Arrange cut-side down in a greased 13x9x2-inch pan. Cover and let rise until nearly doubled, about 30 minutes.
7. Bake at 350°F for 25–30 minutes, until light brown. Invert onto a wire rack, cool slightly, then drizzle with glaze. Serve warm. Makes 16 rolls.