Ingredients
Equipment
Method
- Combine the warm milk and yeast in a small bowl. Let it sit for 5 minutes until foamy.
- In a large mixing bowl, whisk together the sugar, melted butter, and egg. Pour in the yeast mixture and stir.
- Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
- Knead the dough for about 5 to 7 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling. Mix the brown sugar and cinnamon in a small bowl. Set aside.
- Punch down the risen dough. Roll it out on a floured surface into a rectangle, about 12 by 18 inches.
- Spread the softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter.
- Roll the dough tightly along the long edge to form a log. Cut the log into 12 equal pieces.
- Place the rolls cut-side up on a greased baking sheet. Cover and let them rise again for 30 minutes.
- Preheat your oven to 375 degrees F (190 degrees C). Bake for 18 to 20 minutes, or until golden brown.
Notes
For make-ahead preparation, assemble the rolls, place them in the baking pan, cover tightly, and refrigerate for up to 12 hours before the final rise and baking.