Ingredients:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons (7g) active dry yeast
- ¼ cup (50g) granulated sugar, plus a pinch for blooming the yeast
- 1 teaspoon (6g) salt
- 1 large egg, lightly beaten
- ¼ cup (57g) unsalted butter, melted and slightly cooled
- 3 ¼ cups (406g) all-purpose flour, plus more for dusting
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 tablespoons (12g) ground cinnamon
- 1 cup (120g) powdered sugar
- 2-3 tablespoons (30-45ml) milk or cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions:
- Bloom the Yeast: Combine warm milk, yeast, and a pinch of sugar in a bowl. Let stand until foamy.
- Make the Dough: In a large bowl (or stand mixer bowl), combine the bloomed yeast mixture, remaining sugar, salt, egg, and melted butter. Gradually add the flour, mixing until a shaggy dough forms.
- Knead the Dough: Knead the dough (by hand or with a dough hook) until smooth and elastic.
- First Rise: Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled.
- Prepare the Filling: In a bowl, combine softened butter, sugar, and cinnamon until well combined.
- Roll and Fill: Roll out the dough into a large circle. Spread the cinnamon-sugar filling evenly over the dough.
- Cut and Shape: Cut the dough into 12 wedges. Roll each wedge from the wide end to the point, forming a crescent shape. These are the Cinnamon crescent rolls.
- Second Rise: Place the rolls on a baking sheet lined with parchment paper. Cover and let rise until puffy.
- Bake: Bake in a preheated oven until golden brown.
- Make the Glaze: While the rolls are baking, whisk together powdered sugar, milk (or cream), vanilla extract, and a pinch of salt until smooth.
- Glaze and Serve: Drizzle the glaze over the warm rolls. Serve immediately.