Iced Cinnamon Rolls

For the dough:
In a stand mixer, add all the dough ingredients and mix until a smooth dough is formed. Place in a greased bowl, cover and let rise until doubled in size, about 1 1/2 hours.

For the filling:
Mix sugar and cinnamon until well combined. Set aside.

After dough has risen, turn it out onto work surface and roll into an 11×20 inch rectangle. Spread butter over dough, leaving a 1-inch border on the long end closest to you. Sprinkle with cinnamon sugar.

Starting with long end farthest from you, roll dough toward you and the uncovered border. Use a serrated knife to gently cut the log in half, then cut each side of the log into 6 equal pieces. There will be 12 rolls.

Place the buns in a lightly greased 9×13 inch pan and press down slightly on each roll. Cover rolls and let rise for 1 hour until puffy.

Preheat the oven to 350ºF. Bake rolls for 20–25 minutes until golden brown. Remove from the oven and let cool until slightly warm before icing.

For the icing:
Mix milk and sugar until smooth. Either drizzle freehand over the cooled rolls, or place in a resealable bag, snip off the corner, and ice the rolls.

Recipe adapted from King Arthur’s Flour Cookbook.