Cinnamon Buns

Dough

• 1 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/3 cup Granulated sugar
• 1 Egg
• 1/3 cup Butter, melted
• 1 tsp Salt
• 4 cups All-purpose flour

Filling

• 1/3 cup Butter, softened
• 3/4 cup Brown sugar, packed
• 2 tbsp Ground cinnamon

Icing

• 1 cup Icing (powdered) sugar
• 2 tbsp Butter, softened
• 2 tbsp Milk
• 1 tsp Vanilla extract

Dough

1. Stir the yeast and sugar into the warm milk. Let stand until foamy if using active-dry yeast.
2. Whisk in the egg and melted butter, then stir in salt and flour to form a soft dough.
3. Knead 8–10 minutes until smooth and elastic.

Rise

1. Cover and let rise in a warm spot until doubled.
2. Cover and let rise until puffy and touching.

Fill

1. 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.)
2. 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.)

Bake

1. Bake at 175°C (350°F) until golden brown. (Tip: If the tops are browning faster than the centres are cooking, tent loosely with foil for the last 10 minutes.)

Icing

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