cinnamon rolls

Ingredients

• 1 (2 1/4 ounces) package active dry yeast
• 1/2 cup warm milk (105-115°F)
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 3 1/4 to 3 1/2 cups all-purpose flour, plus more for dusting
• 4 tablespoons melted butter, for topping
• 1/2 cup cinnamon-sugar mixture (1/2 cup packed brown sugar mixed with 2 tablespoons cinnamon)

Instructions

1. In a large bowl, dissolve yeast in warm milk. Let stand 5-10 minutes until foamy.
2. Add granulated sugar, brown sugar, and salt to the yeast mixture. Mix well.
3. Beat in eggs one at a time, then stir in melted butter.
4. Gradually add flour, 1/2 cup at a time, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth.
5. Place dough in a greased 9x13 inch baking dish. Cover and let rise in a warm place for 45-60 minutes, or until doubled in size.
6. While dough rises, preheat oven to 375°F (190°C).
7. Roll out the dough into a 12x18 inch rectangle.
8. Spread the cinnamon-sugar mixture evenly over the dough.
9. Roll up the dough tightly into a log. Slice into 8-12 rolls.
10. Place rolls in a greased 9x13 inch baking dish.
11. Drizzle with melted butter.
12. Bake for 25-30 minutes, or until golden brown.

Notes

• For a softer dough, use slightly less flour.
• Using a pastry blender or your fingers, cut the butter into the sugar mixture for a more even distribution.
• Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days.
• For a crispier crust, brush the tops with egg wash before baking.
• You can freeze unbaked cinnamon rolls. Freeze individually on a baking sheet, then transfer to a freezer bag.