Ingredients
Scale
- 450 g (3 1/2 cups) all-purpose flour, plus for dusting
- 60 g (1/4 cup) granulated sugar
- 7 g (1 packet) instant yeast
- 1 tsp fine salt
- 180 ml (3/4 cup) warm milk
- 60 g (4 tbsp) unsalted butter, melted and cooled
- 1 large egg
- 120 g (1/2 cup) brown sugar, packed
- 2 tbsp ground cinnamon
- 60 g (4 tbsp) unsalted butter, softened, for filling
- 120 g (1 cup) powdered sugar for glaze
- 2–3 tbsp milk or cream for glaze
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk flour, sugar, yeast, and salt until evenly distributed.
- Warm the milk to about 38–40°C and combine with melted butter and the egg; temper into the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough for 6–8 minutes in a stand mixer on medium or 10–12 minutes by hand until smooth and slightly elastic.
- Place in a lightly oiled bowl, cover, and refrigerate for an overnight rise or until doubled, about 8–12 hours.
- On a floured surface, roll the chilled dough into a 40×25 cm rectangle. Spread the softened filling butter evenly, sprinkle brown sugar and cinnamon across, pressing lightly.
- Tightly roll from the long edge into a log and cut into 12 even slices with a sharp knife.
- Arrange rolls in a greased pan, cover, and let rise at room temperature until puffy, about 60–90 minutes.
- Preheat the oven to 180°C (350°F). Bake the rolls for 22–28 minutes until golden and caramelized at the edges. Remove from oven and let rest for 5 minutes.
- Whisk glaze ingredients until smooth and drizzle while rolls are warm. Serve warm or at room temperature.
Notes
Chill the dough if the butter becomes too warm during rolling; this preserves definition between spirals.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg