Cinnamon Rolls

Source:  ourbestbites.com
Time:  1.5 hours (if rising is done in a warm oven)

Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg

Filling

1 cup brown sugar, packed*

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened (NOT MELTED)

Icing

1 1/2 C powdered sugar
2 T melted butter (NOT SOFTENED)
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes.** In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown.*  If desired spread with icing while still warm. Makes 12 rolls.

*I just made these and thought they were too sweet, and also grainy.  Next time i will decrease the brown sugar to 3/4 c.  I think this will solve both my problems.
*UPDATE:  I made these with 3/4 c. brown sugar and I thought they weren't sweet enough!  urgggg!  Next time I'm going to go back to 1 c. and just make sure the sugar is mixed into the butter well.

** I put them in a 170 degree oven for 35 minutes to get these to rise enough. 

*They need about 13 minutes in my oven.  Unless it's coming from 170 degrees.  Then they need about 10 minutes.