Warm and Gooey Cinnamon Rolls with a Sweet Glaze
Ingredients:
2 1/4 teaspoons active dry yeast
1 cup warm milk (110°F or 43°C)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs
4 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
3 tablespoons ground cinnamon
1 cup chopped pecans or walnuts (optional)
1/2 cup raisins or currants (optional)
Directions:
In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until it's foamy.
In a large mixing bowl, add sugar, melted butter, eggs, and yeast mixture. Mix well.
Add flour and salt to the wet mixture. Stir until a dough forms.
Knead the dough on a floured surface until it's smooth and elastic.
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Roll out the dough into a 16x21-inch rectangle.
Spread softened butter evenly over the dough's surface.
In a small bowl, mix brown sugar and cinnamon, then sprinkle it over the buttered dough.
Add chopped nuts and raisins or currants if desired.
Roll up the dough tightly, starting from the long edge. Slice into 12 even rolls.
Place the rolls in a greased 9x13-inch baking pan.
Cover the pan with a cloth and let the rolls rise for another 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the rolls for 25-30 minutes or until they are golden brown.
While the rolls are baking, prepare the glaze.
For the Glaze:
1/2 cup unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons hot water
In a mixing bowl, combine softened butter, powdered sugar, vanilla extract, and hot water. Mix until smooth.
Once the rolls are out of the oven, drizzle the glaze over them while they are still warm.
Prep Time: 30 minutes | Rising Time: 1 hour 30 minutes | Baking Time: 25-30 minutes | Total Time: 2 hours 25-30 minutes
Kcal: Approximately 350 kcal per bun | Servings: 12 rolls
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