Cinnamon Rolls

Instructions

1. 1

   Make the dough: In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, granulated sugar, and salt. In a separate bowl, whisk together the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients. Mix with a dough hook on low speed until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic. It should pull away from the sides of the bowl.

2. 2

   Let the dough rise: Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.

3. 3

   Assemble the rolls: While the dough rises, mix the brown sugar and ground cinnamon together in a small bowl for the filling. Once risen, punch down the dough to release the air. Transfer to a lightly floured surface. Roll the dough into a 18x12 inch rectangle. Spread the softened butter for the filling evenly over the dough, leaving a small border on one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting from the long edge, roll the dough up into a tight log. Pinch the seam to seal.

4. 4

   Slice and arrange for the second rise: Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls. Grease a 9x13 inch baking pan. Arrange the rolls cut-side up in the pan. Cover the pan loosely with plastic wrap and let the rolls rise again in a warm place for 30-45 minutes, until they look puffy.

5. 5

   Bake the rolls: Preheat your oven to 375°F (190°C). Uncover the rolls and bake for 20-25 minutes, or until they are golden brown and cooked through. The center of the rolls should register 190°F (88°C) on an instant-read thermometer.