# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet active dry yeast (7 g/2¼ tsp)
03 - 1 cup whole milk, lukewarm
04 - ⅓ cup granulated sugar
05 - ¼ cup unsalted butter, melted
06 - 1 large egg, room temperature
07 - ½ tsp salt
→ Filling
08 - ½ cup brown sugar, packed
09 - 2 tbsp ground cinnamon
10 - ¼ cup unsalted butter, softened
→ Glaze
11 - 1 cup powdered sugar
12 - 2–3 tbsp milk
13 - ½ tsp pure vanilla extract
# How To Make It:
01 - Combine lukewarm milk and yeast in a small bowl. Let sit for 5 minutes until mixture becomes frothy and activated.
02 - In a large mixing bowl, whisk together flour, sugar, and salt. Create a well in the center and add melted butter, egg, and activated yeast mixture. Stir until dough begins to form.
03 - Turn dough onto a lightly floured surface. Knead vigorously for 8–10 minutes until smooth, elastic, and no longer sticky. Place in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for 1 hour or until doubled in bulk.
04 - Punch down risen dough and roll into a 16x12 inch rectangle. Spread softened butter evenly over entire surface. Combine brown sugar and cinnamon in a small bowl, then sprinkle mixture uniformly over buttered dough.
05 - Starting from one long edge, roll dough tightly into a compact log. Using a sharp serrated knife or dental floss, slice log into 12 equal pieces, approximately 1¼ inches thick.
06 - Arrange rolls cut-side up in a greased 9x13 inch baking dish, leaving slight space between each. Cover with towel and let rise for 30–45 minutes until puffy and noticeably expanded.
07 - Preheat oven to 350°F during the final minutes of the second rise.
08 - Bake rolls for 22–25 minutes until tops are golden brown and edges are slightly caramelized. Internal temperature should reach 190°F.
09 - While rolls cool slightly, whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency with additional milk if needed.
10 - Drizzle warm vanilla glaze generously over slightly cooled rolls. Serve immediately while still warm for optimal texture and flavor.
