Jermaine's Cinnamon Rolls

• servings: 12
• active time: 20 mins
• total time: 2 hrs 30 mins

Ingredients

Prep Time: 30 minutes (plus 2 hours rising)

Cook Time: 15–20 minutes

Yields: 12 rolls

Dough Ingredients:

– 575 g all-purpose flour

– 110 g granulated sugar

– 6 g kosher salt

– 235 g whole milk, warmed to 100°F

– 7 g dry instant yeast

– 2 whole eggs

– 1 egg yolk

– 82 g unsalted butter, softened

Cinnamon Sugar Filling:

– 225 g brown sugar

– 14 g white sugar

– 17 g ground cinnamon

– 2 g nutmeg

– Softened butter (for spreading)

Vanilla Glaze:

– 250 g powdered sugar

– 75 g butter

– 3–5 tablespoons milk (adjust for desired consistency)

– 1 teaspoon vanilla extract

Directions

1. In a bowl, mix flour, sugar, and salt.

2. Add softened butter and blend until incorporated.

3. In a separate bowl, mix warm milk (100°F) with yeast. Let sit briefly, then whisk in eggs and yolk.

4. Add wet ingredients to the dry mixture. Mix until dough pulls together.

5. Transfer to floured surface and knead for 2 minutes until smooth (dough will be soft).

6. Place in a greased bowl, cover with a damp towel, and let rise 1.5 hours or until doubled.

7. Mix cinnamon sugar ingredients in a separate bowl.

8. Roll out dough on floured surface. Spread butter evenly, then sprinkle and spread cinnamon sugar mix.

9. Roll dough into a cylinder. Slice into desired sizes. Place in a buttered pan.

10. Let rise 30–45 minutes until puffy.

11. Preheat oven to 375°F. Bake for 15–20 minutes, or until golden brown.

12. Cool slightly. Mix glaze ingredients until smooth, then drizzle or pour over warm rolls.

Notes

Best served warm. Store leftovers covered at room temperature.