Ingredients
Method
- In a measuring cup or small bowl, microwave the milk for 45-60 seconds.
- Add 1/2 cup of white sugar to the warm milk and stir until sugar has dissolved. Sprinkle yeast on the top of the milk and sugar mixture and set aside for 5-10 minutes, until the yeast becomes frothy.
- Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add melted butter, salt, and eggs and combine on medium low speed.
- Slowly add flour, 1/2 cup at a time until the flour is incorporated in, scraping the sides of the bowl occasionally.
- Once the dough forms and is no longer sticking to the sides of the bowl, remove the dough from the mixer onto a lightly floured surface and shape into a ball.
- Lightly spray a medium bowl with cooking spray and place the dough into the bowl.
- Allow to rise in a warm place for an hour or until doubled in size.
- Once dough has risen, roll it out into a 16x20 rectangle. Spread softened butter over rolled dough.
- In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over softened butter layer on the dough.
- Roll up from longest side. Trim the ends and cut the dough into 12 even rolls.
- Place the rolls into a greased 9x13 Pyrex baking dish, cover with plastic wrap and allow to rise for an additional 30 minutes to an hour until the rolls are about 1.5 times the size. (** SEE NOTES)
- Preheat the oven to 375 degrees F. Bake cinnamon buns for 18-20 minutes until lightly browned.
- While the cinnamon buns are baking, make the icing by combining powdered sugar, vanilla and milk in a small bowl. Set aside until ready to use.
- Allow the cinnamon buns to cool slightly then drizzle the icing evenly over the tops. Serve warm if desired. Enjoy!
Nutrition
Notes
** If you want to bake the next day, refrigerate after this rise. Next morning, preheat the oven, uncover the cinnamon buns then bake as directed. Enjoy!