Makes 12 servings
Ingredients
- 1/2 cup sugar, divided use
- 1 1/2 teaspoons ground cinnamon
- 2 1/4 teaspoons active dry yeast
- 3/4 cup milk warmed to 110°F
- 2 1/2 cups bread flour
- 1/4 cup butter, softened
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- Egg wash of 1 egg whisked with 1 tablespoon milk
- 2 tablespoons butter, melted
Vanilla Glaze
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk, plus more as needed
Directions
- To make cinnamon sugar, combine 1/4 cup sugar with the cinnamon and set aside.
- Combine the yeast and milk in the bowl of a mixer and stir until completely dissolved. Let the yeast proof until foamy, about 5 minutes. Add the flour, the remaining 1/4 cup sugar, 1/4 cup butter, eggs, and salt to the yeast mixture.
- Mix the ingredients together on low speed using the dough hook just until the dough begins to come together, it will look rather rough, about 2 minutes. Increase the speed to medium-high and mix until the dough is smooth, an additional 5 minutes.
- Turn the dough out onto a lightly floured surface, knead once or twice and gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 2 hours. Fold the dough gently over on itself in three or four places. Cover once more and let the dough rise a second time until doubled in size, about 1 hour.
- Preheat the oven to 400°F. Line 2 baking sheets with parchment or spray them lightly with cooking spray.
- Dust the work surface and rolling pin lightly with flour to prevent the dough from sticking. Roll the dough into a rectangle 10 x 20 inches and about 1/4-inch thick. Lightly brush a 1-inch wide strip of egg wash along one long side of the dough. Brush the rest of the rectangle with the melted butter and sprinkle the cinnamon sugar evenly over the butter. Roll the dough up to form a log, starting with the edge opposite the egg washed strip. Pinch the dough together to seal the seam. Slice into 20 even pieces. Arrange the rolls in even rows on the prepared baking sheets. Brush them with some of the remaining egg wash.
- Cover the rolls and let them rise in a warm place until they nearly double in size and spring back slowly to the touch without collapsing, about 1 hour.
- Bake until golden brown, about 25 to 30 minutes.
- Meanwhile, make the glaze. In a small bowl, mix together the confectioners’ sugar and vanilla. Add the milk and stir to combine. If necessary, add more milk, 1 tablespoon at a time, until the glaze is smooth and fluid.
- While the rolls are still warm, drizzle the vanilla glaze over the buns. Allow to cool before serving.
