Ingredients:

  • 1/2 cup (120ml) Whole or 2% Milk, warmed to 105–115°F
  • 1 teaspoon Active Dry Yeast
  • 2 tablespoons Granulated Sugar (for yeast activation)
  • 1/4 cup (50g) Granulated Sugar (for dough)
  • 2 1/2 cups (315g) All-Purpose Flour, plus extra for dusting
  • 1/2 teaspoon Fine Sea Salt
  • 4 tablespoons (56g) Unsalted Butter, Melted
  • 1 Large Egg, lightly beaten
  • 4 tablespoons (56g) Unsalted Butter, Softened (for filling)
  • 1/2 cup (100g) Light Brown Sugar, Packed (for filling)
  • 2 teaspoons Ground Cinnamon (for filling)
  • 1 1/2 cups (180g) Powdered Sugar, Sifted (for glaze)
  • 2–3 tablespoons Milk or Heavy Cream (for glaze)
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Lemon Juice

Instructions:

  1. Activate the Yeast: Warm the milk gently. Whisk in 2 tbsp sugar and yeast. Let stand for 5–10 minutes until foamy.
  2. Mix the Dough: In a stand mixer bowl, combine remaining dough sugar, salt, and flour. Add the yeast mixture, melted butter, and beaten egg. Mix on low speed until shaggy, then knead on medium-low for 5–7 minutes until smooth and elastic.
  3. Accelerated Proof: Lightly grease a large bowl. Place dough inside, turning to coat. Cover tightly and place in a warm spot (like a slightly warmed, turned-off oven) for 30–45 minutes until nearly doubled in size.
  4. Prepare Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until creamy. Set aside.
  5. Roll and Fill: Gently punch down the risen dough. Turn out onto a lightly floured surface. Roll into a rough 10x14 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small margin on one long edge.
  6. Shape the Rolls: Starting with the long, filled edge, roll the dough tightly into a log. Pinch the seam closed.
  7. Slice: Using un-floured dental floss or a sharp knife, slice the log into 12 equal pieces (about 1 1/4 inches thick).
  8. Second Quick Proof: Grease your baking pan. Arrange the rolls snugly inside. Cover loosely with lightly oiled plastic wrap. Let rest for 15 minutes while the oven preheats to 375°F (190°C).
  9. Bake: Bake for 15–18 minutes, rotating halfway through, until golden brown on top and cooked through.
  10. Glaze and Serve: While the rolls cool slightly (5 minutes), whisk together all glaze ingredients until smooth. Drizzle generously over the warm rolls. Serve immediately.