-
1
Bring milk to a simmer.
-
2
Remove from heat, add butter and sugar, stir until combined.
-
3
Allow to cool.
-
4
Add dry active yeast to warm water.
-
5
Allow to sit until it becomes foamy.
-
6
Combine milk mix, yeast, salt, egg, and half the flour in mixer with dough hook.
-
7
Add remaining flour half cup at a time.
-
8
Combine with dough hook until dough ball is formed.
-
9
The amount of flour used may vary depending on amount of moisture in the air.
-
10
Place dough ball in greased bowl, cover, let rise 1 hour or until doubles in size.
-
11
Place on floured surface.
-
12
Punch down.
-
13
Flatten dough with rolling pin to form large rectangle.
-
14
About a 1/2 thick.
-
15
Spread butter to cover dough.Spinkle brown sugar, covering dough (the more the better).
-
16
Sprinkle cinnamon to cover.
-
17
Roll up to form long tube.
-
18
Slice into 24 rolls, not including end pieces.
-
19
Place rolls on buttered dish.
-
20
Steps 1 through 8 can be completed the night before.
-
21
At this point I cover the rolls and store them in the fridge overnight.
-
22
In the morning place in 350F oven until golden brown.
-
23
Approx 20 minutes.
-
24
If you're ready to eat them today, allow prepared rolls to rise for 30 min, then place in oven until golden brown.
-
25
While baking, prepare icing.
-
26
Combine the 3 ingredients with mixer until smooth.
-
27
Spread over hot rolls.
