How to Make Cinnamon Rolls

Directions

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   Proof Yeast

   In a small bowl, mix yeast, 3/4 cup warm milk (~110º F), and 1 tsp of sugar. Let sit until foamy, about 5 minutes, to proof the yeast.
   
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   Make Dough

   In a large bowl, add egg, yeast mixture, and melted butter. Whisk to combine. Add in baking mix 1/3 at a time, mixing to incorporate. Knead dough for about 8-10 minutes until smooth. (If you're using a stand mixer, use the dough hook attachment, mixing on medium-low for 6 minutes.)
   
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   Let Dough Rise

   Cover mixing bowl with plastic wrap and a tea towel. Let rise in a warm area until doubled in size, about 1 hour.
   
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   Roll Out

   On a floured work surface, turn out your dough and stretch or gently roll it out into a large 1/2" thick rectangle.
   
   Spread softened butter over dough, then sprinkle evenly with the full amount of the cinnamon sugar mixture.
   
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   Roll & Cut Cinnamon Rolls

   Tightly roll dough up, tucking in the ends and placing seam side down, with the edges of the dough sealed. Lightly score in 8 places to create 9 rolls that are all about the same size.
   
   (You may want to measure and mark your roll prior to cutting so that you can ensure evenly sized rolls.)
   
   Using kitchen twine or a serrated knife, carefully cut into sections, trying not to compress the dough as you cut.
   
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   Second Rise

   Place cinnamon rolls in a greased 9"x9" baking pan. (You can also use a round cake pan or large skillet.) Cover with plastic wrap and a tea towel. Let rise again for 30-45 minutes.
   
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   Bake

   Bake on the center rack at 350ºF for 20 minutes, rotating the baking pan halfway through. Your finished cinnamon rolls should be golden brown but still soft in the center.
   
   Let cool in pan 5-10 minutes before frosting.
   
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   Ice (Any Way You Like)

   Lightly iced, thickly glazed, or decked out with cream cheese frosting—the choice is yours.
   
   Lightly Iced: Whisk powdered sugar wtih 1/4 cup milk until a thin icing forms with no lumps. Drizzle over warm cinnamon rolls.
   
   Thickly Glazed: Whisk powdered sugar with 2-3 tbsp of milk until a thick paste forms with no lumps. Spread over warm cinnamon rolls.
   
   Cream Cheese: Mix powdered sugar with 4 ounces of softened cream cheese until fully combine. Spread over warm cinnamon rolls.