From-Scratch Cinnamon Rolls

For the rolls:
In a small saucepan, combine the milk, water, and unsalted butter. Heat over low heat, until the butter has melted and the mixture has reached 110ºF. Sprinkle the yeast on top and allow to activate for 10 minutes. Once the yeast has activated (it will start to foam), sprinkle in the sugar.

Add the yeast mixture to the bowl of a stand mixer, with dough hook attached. Add in flour and salt, and knead on low until a soft dough forms. Add the egg and continue to knead until the dough starts to pull away from the sides and form a ball around the dough hook. If you find that the dough is too “runny,” add the remaining 1/2 cup of flour. Knead on medium speed for 4 minutes and then transfer the dough to an oiled bowl to rest for 15 minutes. (Note: If you don’t have a stand mixer with dough hook, you may use a food processor with dough blade. You may also go old school and knead with your hands.)

Generously flour a work surface and roll the dough into a 15×10 inch rectangle.

For the filling, take the unsalted butter and spread it onto the dough. If you need/want more, then feel free to add more. Combine the cinnamon and sugar in a small bowl then sprinkle on top of the butter.

Roll the dough into a log, starting at the longest edge (the 15-inch edge). Roll tightly, making sure to not crack the dough. With the seam side down, slice the dough into 12 equal-sized pieces. Grease a 9-inch pie dish, and lay the rolls, cut side down, into the pie dish. Cover loosely, and place the rolls in a warm place (I like to use my oven, turned off). Let rise for 1 1/2 hours to 2 hours, or until the rolls have doubled in size.

Preheat oven to 375ºF and bake rolls for 25-30 minutes, covering them halfway through if they start to brown too much. Remove from heat and allow to cool slightly while you prepare you glaze.

For the glaze:
In a medium bowl, whisk together the confectioner’s sugar, vanilla extract and whole milk until smooth and no clumps remain. Drizzle the glaze on top of the rolls and sprinkle with sprinkles if desired.

Serve warm or store in an airtight container where they will keep for 3-4 days. Enjoy!