Ingredients
Method
- Stir the yeast into the warm milk along with a teaspoon of the sugar and let it stand until foamy, about 5 minutes.
- Add the remaining sugar, butter, salt, eggs, flour, and the yeast mixture to a mixing bowl and beat until a smooth dough forms and pulls away from the sides.
- Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.
- Grease a 9×13-inch baking dish and mix the brown sugar with the cinnamon in a small bowl.
- Roll the dough into a large rectangle about 16 by 12 inches, spread the softened butter over it, then sprinkle the cinnamon sugar evenly across the surface.
- Starting from the long side, roll the dough tightly into a log, then slice into 1½-inch pieces.
- Arrange the slices in the prepared pan, cover, and let them rise again until puffy and nearly doubled, about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls until golden and cooked through, about 20 minutes.
- While the rolls bake, beat the icing ingredients together until light, smooth, and fluffy.
- Spread the icing generously over the warm rolls so it melts into the swirls before serving.
Nutrition
Notes
These rolls are made for slow mornings and coffee refills. The scent alone feels like a warm hug, and the frosting melting into the swirls is pure comfort.