Cinnamon Buns

Steps

• Dough: Stir the yeast and sugar into the warm milk. Let stand until foamy if using active-dry yeast.
  ⏱ Start 8 min timer
• Dough: Whisk in the egg and melted butter, then stir in salt and flour to form a soft dough.
• Dough: Knead 8–10 minutes until smooth and elastic.
• Rise: Cover and let rise in a warm spot until doubled.
  ⏱ Start 60 min timer
• Fill: Roll the dough out on a floured surface into roughly a 16x12 inch rectangle. Spread with the softened filling butter, then sprinkle evenly with the brown sugar and cinnamon.

  Tip: Let the rolled-out dough rest 5 minutes before filling — it relaxes and is less likely to spring back or tear while you roll it up.

• Fill: Roll up tightly from the long edge into a log. Slice into 12 even pieces and arrange cut-side up in a greased 9x13 pan.

  Tip: A piece of plain unflavoured dental floss or thread slipped under the log and crossed over the top slices cleanly without squashing the coil the way a knife can.

• Rise: Cover and let rise until puffy and touching.
  ⏱ Start 40 min timer
• Bake: Bake at 175°C (350°F) until golden brown.
  ⏱ Start 26 min timer

  Tip: If the tops are browning faster than the centres are cooking, tent loosely with foil for the last 10 minutes.

• Icing: Whisk together the icing sugar, softened butter, milk, and vanilla until smooth, and spread over the buns while they're still warm.