Ingredients:
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110°F/45°C)
1/2 cup milk, room temperature
1/4 cup granulated sugar
1/3 cup butter, softened
1 teaspoon salt
1 large egg
3 1/2 to 4 cups all-purpose flour
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/2 cup butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
Directions:
In a small bowl, dissolve yeast in warm water and set aside for 5 minutes, until frothy.
In a large bowl, mix the milk, sugar, butter, salt, egg, and dissolved yeast. Add 3 1/2 cups of flour and mix until the dough pulls away from the sides of the bowl, adding more flour if needed.
Knead the dough on a lightly floured surface until smooth, about 5-10 minutes. Place in a greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.
Roll the dough into a 15×9 inch rectangle. Spread with 1/2 cup softened butter and sprinkle evenly with brown sugar and cinnamon.
Roll up the dough tightly and cut into 12 slices. Place rolls in a greased 9×13-inch pan, cover, and refrigerate overnight.
Preheat oven to 375°F (190°C). Let the rolls sit at room temperature for 30 minutes. Bake for 20-25 minutes, or until golden brown.
While rolls bake, mix powdered sugar, vanilla, and milk to make the glaze. Drizzle over warm rolls before serving.
Prep Time: 30 minutes + overnight rise | Cooking Time: 25 minutes | Total Time: 55 minutes (plus overnight rise)
Kcal: 320 kcal | Servings: 12 rolls