Cinnamon Rolls

Prep Steps

• 1/2 cup butter, at room temperature {do:soften}
• 4 tbsp butter {do:melt}

Make the Dough

In a large mixing bowl, combine...

• 1/2 cup warm water, about 110°F
• 2 1/4 tsp active dry or instant yeast

Let sit a few minutes to dissolve. Meanwhile, in a small saucepan over medium heat, warm until melted and dissolved, without letting it boil...

• 1/2 cup milk
• 1/4 cup sugar
• 1/2 cup butter

Add the warm milk mixture to the mixing bowl along with...

• 1 large egg
• 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}

Mix in gradually, a half cup at a time, until the dough is firm and easy to handle...

• 3 1/2 cups all-purpose flour, plus more as needed

Turn the dough onto a floured surface and knead 5–7 minutes, until smooth and elastic.

Note: A stand mixer with the dough hook can do the kneading.

Place in a greased bowl, cover and let rise until doubled, 1 to 1 1/2 hours.

Fill & Roll

Preheat the oven to 350°F. Turn the risen dough onto a lightly floured surface and roll it into a 15x9-inch rectangle.

In a medium bowl, mix with a fork until a crumbly mixture forms...

• 1/2 cup butter, softened
• 2 tbsp ground cinnamon
• 3/4 cup sugar

Note: Melted butter leaks out, and cinnamon-sugar sprinkled over spread butter falls off. Mixing the softened butter and cinnamon-sugar together first works best.

Sprinkle the crumb mixture evenly over the dough, then scatter on...

• 3/4 cup chopped pecans (optional)

Note: Raisins or walnuts work in place of the pecans.

Roll the dough up lengthwise and pinch the edge to seal. With a sharp knife, cut into 12 slices about 1 inch thick.

Rise & Bake

Arrange the rolls in a greased 9x13-inch baking dish, cover and let rise until puffy, 30–45 minutes.

Bake about 30 minutes, until golden brown.

Glaze & Serve

In a medium bowl, combine...

• 4 tbsp butter, melted
• 2 cups powdered sugar
• 1 tsp vanilla extract

Stir in, 1 tbsp at a time, until the glaze is thick but pourable...

• 3 tbsp milk

Note: Water works in place of the milk.

Spread the glaze over the rolls as soon as they come out of the oven. Let them cool slightly, then serve.

Note: For the striped glaze in the photo, let the rolls cool completely after the first glaze, then drizzle on a second layer in stripes.