These cinnamon rolls are a delightful treat, perfect for breakfast or brunch, featuring a rich cinnamon filling and a soft, fluffy dough.
In a small bowl, dissolve the yeast in warm water with a teaspoon of sugar and let it sit for 5 minutes.
Ensure the water is warm, not hot, to activate the yeast without killing it.
In a large mixing bowl, combine the milk, sugar, salt, and one cup of flour. Mix well.
Mix until the ingredients are well incorporated for a smooth base.
Add the eggs and yeast mixture to the bowl, followed by two more cups of flour. Mix until smooth.
Mix thoroughly to ensure the dough is smooth and elastic.
Add the softened butter and the remaining flour gradually, mixing until the dough is too stiff to stir.
Add the flour slowly to avoid overloading the dough.
Knead the dough on a floured surface until smooth and elastic, about 8 minutes.
Knead with consistent pressure to develop the gluten structure.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Cover with a damp cloth to prevent the dough from drying out.
Punch down the dough and divide it into four equal parts. Roll each part into a rectangle.
Roll evenly to ensure uniform rolls.
Spread each rectangle with softened butter and sprinkle with the cinnamon sugar mixture.
Leave a small border unbuttered to seal the rolls.
Roll up each rectangle tightly and cut into slices. Place the slices in a greased baking dish.
Use a sharp knife or dental floss for clean cuts.
Let the rolls rise in the baking dish until doubled in size, about 45 minutes.
Cover the dish with a cloth to maintain warmth.
Bake the rolls in a preheated oven at 350°F for 20-25 minutes until golden brown.
Check for doneness by tapping the rolls; they should sound hollow.
Mix powdered sugar and milk to create a glaze and drizzle over the warm rolls before serving.
Adjust the glaze consistency by adding more milk or sugar.
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