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1
In a small saucepan, combine the milk and the 8 tablespoons butter.
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2
Set over medium heat and heat, stirring constantly, until the butter melts and the liquid registers about 125 degrees (52C) on an instant-read thermometer.
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3
Remove from the heat.
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4
To mix by hand: In a large bowl, combine the flour, yeast, sugar, and salt.
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5
Stir with a wooden spoon until well blended.
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6
Check the temperature of the milk mixture; it should now register about 120 degrees (49C) on an instant-read thermometer.
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7
In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees (46 and 52C).
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8
Add the warm liquid and the egg to the flour and stir with the wooden spoon until a rough, shaggy dough forms.
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9
Lightly dust a work surface with a little flour.
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10
Dump the dough onto the surface.
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11
Knead the dough with your hands.
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12
It will be sticky at first, but resist the urge to add more flour.
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13
First, gather the dough together.
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14
Next, using the heel of one hand, push the top part of the dough away from you.
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15
Fold that piece over the part of the dough nearest you.
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16
Give the dough a quarter turn clockwise and repeat.
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17
Keep kneading until the dough is smooth and no longer sticky, about 10 minutes.
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18
Shape the dough into a ball.
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19
Proceed as directed in step
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20
To mix in a stand mixer: In a large bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
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21
Whisk until well blended.
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22
Check the temperature of the milk mixture; it should now register about 120 degrees (49C) on an instant-read thermometer.
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23
In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees (46 and 52C).
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24
Fit the mixer with the dough hook.
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25
With the mixer on medium-low speed, slowly pour the warm milk mixture into the flour mixture and add the egg.
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26
Mix until the flour is completely incorporated.
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27
Increase the speed to medium-high and beat until the dough is smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes.
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28
If the dough begins to climb the hook, stop the mixer and scrape the dough back into the bowl, Repeat as needed.
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29
Dont venture too far away while the dough is mixing, as the mixer might dance around on the counter because of the large amount of dough.
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30
Proceed as directed in step
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31
Let the dough rise: Scoop up the dough and shape it into a ball.
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32
Lightly grease the bowl and pop the dough back into it.
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33
Cover the top securely with plastic wrap.
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34
(I like to use a large rubber band to hold the plastic in place.)
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35
Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes.
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36
In a small bowl, combine the brown sugar, granulated sugar, flour, and cinnamon.
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37
Whisk until well blended.
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38
Set aside.
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39
Lightly grease a 9-by-13-inch (75-by-33 cm) baking dish (I use Pyrex).
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40
Turn the dough out onto a clean surface (theres no need to flour; the dough is soft but not sticky) and press down gently to deflate it.
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41
Roll out the dough into a 12-by-17-inch (5-by-43 cm) rectangle.
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42
Use your hand to stretch the dough gently when necessary.
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43
Pour the melted butter into the center of the rectangle and spread evenly over the dough with a spatula (a rubber one is fine, but I use a small offset spatula).
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44
Dont worry if a little spills over the edge.
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45
Sprinkle the sugar mixture evenly over the butter, spreading with your hand, if necessary.
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46
Starting on a short side, roll up like a jelly roll.
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47
Pinch the long seam of the dough to the roll to seal.
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48
Position the roll, seam side down, on the work surface and cut into slices 1 inch (5 cm) wide.
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49
Arrange the slices, cut side up, in the prepared pan, forming 4 rows of 3 slices each.
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50
Using a bench scraper, scoop up any escaped filling and sprinkle it over the rolls.
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51
Spray the tops lightly with nonstick cooking spray.
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52
Cover the baking dish with plastic wrap and let the rolls rise in a warm spot until theyre about 1 1/2 times their original size and have risen about two-thirds of the way up the sides of the baking dish (they wont yet fill the dish), about 40 minutes.
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53
While the rolls are rising, prepare the glaze.
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54
In a small bowl, combine the confectioners sugar, cream, and vanilla.
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55
Stir until well blended, smooth, and thick.
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56
Cover with plastic wrap and stow at room temperature until ready to serve.
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57
Position an oven rack on the middle rung.
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58
Heat the oven to 350 degrees (180C).
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59
Remove the plastic wrap and bake the rolls until they are puffed and well browned, 35 to 40 minutes.
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60
Transfer the baking dish to a rack and let cool slightly.
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61
Check the consistency of the glaze; it should form a thick ribbon when it is dropped from a spoon.
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62
If its too thick, add a drop or two more cream.
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63
Serve the rolls warm with a thick ribbon of glaze over each roll.
