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INSTRUCTIONS:

1 ) Mix 2 1/2 cups of lfour, sugar, salt and yeast until well combined, and set aside.

2 ) Heat water, milk, and butter to about 115 degrees. In the bowl of a stand misxer, add water, milk, and butter mixture to dry ingredients and add egg.

3 ) Using a dough hook, mix on low setting until the dough comes together. If the dough is too wet, add remaining flour 1/4 cup at a time to form a soft, smooth, elastic dough. Then continue to mix on low-medium speed for 5-6 additional minutes. Next, allow dough to rest for 3-5 minutes.

4 ) After the dough rests, turn it out onto a lightly floured surface. Use a rolling pin to roll into a rectangular shape about 1/4 inch to 1/2 inch thick.

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FILLING:

1 ) Use your hand or a spatula to spread th softened butter on the rectangle of dough. sprinkle the cinnamon and brown sugar evenly over the softened butter.

2 ) Beginning with the long side of the rectangle, tightly roll the dough, so the sinnamon and sugar are on the side. Use a sharp knife, dough scraper, or dental floss to cut the rolled dough into 10-12 even pieces.

3 ) Place the cut dough into a greased 9 x 13-inch pan, and cover with a clean towel.

RISE:

1 ) Preheat oven to 350 degrees. Place rolls in a warm, draft-free place and allow to rise until doubled in size.

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BAKE:

1 ) After the cinnamon rolls have doubled in size, place them in the oven and bake for 25 minutes or until golden brown.

2 ) Remove from oven, and cool until just slightly warm before icing.
ICING:

1 ) In a small bowl, whisk together vanilla extract, confectioners’ sugar, and milk. Pour over slightly warm cinnamon rolls. Use a spatula to spread the icing evenly over the cinnamon rolls.

2 ) Store cinnamon rolls in the refrigerator for 3-4 days.

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