Cinnamon Rolls From Scratch

Name: Cinnamon Rolls From Scratch
Ingredients: FOR THE DOUGH:; 1 cup Whole Milk; 4 Tablespoons Unsalted Butter, Room Temperature; 1/3 cups Vanilla Bean Sugar; 1 teaspoon Sea Salt; 2 whole Large Eggs; 3-1/3 cups All-purpose Flour; 2-1/2 teaspoons Instant Yeast (or Bread Machine Yeast); FOR THE PAN SAUCE:; 4 Tablespoons Unsalted Butter, Room Temperature; 2 teaspoons Ground Cinnamon; 2 Tablespoons Vanilla Bean Sugar; FOR THE CINNAMON ROLL FILLING:; 1 cup Packed Brown Sugar; 3 Tablespoons Ground Cinnamon; 6 Tablespoons Unsalted Butter, Room Temperature; FOR THE FROSTING:; 1-1/2 cup Powdered Sugar; 4 Tablespoons Unsalted Butter, Room Temperature; 1/8 teaspoons Sea Salt; 1 Tablespoon Plus 1 Teaspoon Plain Greek Yogurt; 1 teaspoon Vanilla Extract

22 ingredients

1 steps

Ingredients

FOR THE DOUGH:
1 cup Whole Milk
4 Tablespoons Unsalted Butter, Room Temperature
1/3 cups Vanilla Bean Sugar
1 teaspoon Sea Salt
2 whole Large Eggs
3-1/3 cups All-purpose Flour
2-1/2 teaspoons Instant Yeast (or Bread Machine Yeast)
FOR THE PAN SAUCE:
4 Tablespoons Unsalted Butter, Room Temperature
2 teaspoons Ground Cinnamon
2 Tablespoons Vanilla Bean Sugar
FOR THE CINNAMON ROLL FILLING:
1 cup Packed Brown Sugar
3 Tablespoons Ground Cinnamon
6 Tablespoons Unsalted Butter, Room Temperature
FOR THE FROSTING:
1-1/2 cup Powdered Sugar
4 Tablespoons Unsalted Butter, Room Temperature
1/8 teaspoons Sea Salt
1 Tablespoon Plus 1 Teaspoon Plain Greek Yogurt
1 teaspoon Vanilla Extract

Directions

1

["Makes about 8 large cinnamon rolls.", "For the cinnamon roll dough:", "1. In a small saucepan, add your milk, butter, vanilla sugar and salt. Gently heat over medium low until warm to the touch (or temperature reaches 110\u00b0F on a thermometer). While heating up, whisk eggs in a medium-large bowl. Once milk mix is heated up, remove pan from heat and slowly pour the hot milk into the whisked eggs, whisking the entire time. Set aside.", "2. In the bowl of a stand mixer (with a paddle attachment), add your flour and yeast. While mixer is on low speed, slowly pour in your milk/egg mix. Continue to mix on low until the dough is completely incorporated and starts to pull away from the bowl, about 5 minutes. Stop and scrape down sides of bowl as needed.", "3. Next, remove the paddle attachment, switch to the dough hook and knead the dough in the mixer on low speed for about 5-6 minutes. Sprinkle dough with more flour (tablespoon at a time) if necessary, to keep dough from sticking to the sides. Knead until dough stops sticking to the sides of bowl, is smooth, and springs back when pressed with your finger.", "4. Remove dough from mixer bowl and add it into another lightly greased bowl. Cover top with a hand towel and allow to rest and proof in a warm area for about 45 minutes to an hour. It will have almost doubled in size!", "For the pan sauce:", "1. In an 8\"x8\"" glass or metal baking dish