Cinnamon Rolls, Version 2

For years, I baked the cinnamon rolls from my old school Good Housekeeping cookbook. They were pretty good, but not excellent. Then, I discovered the World of Warcraft cookbook and we made their Conjured Mana Buns, which is their take on cinnamon rolls and they were pretty great. This week though, I set out to create a softer, gooey-er cinnamon roll, and this recipe was born.

3/4 cup milk
1/4 cup butter
3 1/4 cup flour
2 1/4 teaspoon yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup water
1 egg

I also used this for the filling:
1 cup brown sugar
1 tablespoon cinnamon
1/4 cup + 1 tablespoon butter

So, first I warmed the milk in a small pot and then added the butter. I set this aside to cool.

I start with just 2 1/4 cups of the flour and add the yeast, sugar and salt. I whisk this together and then add the water, egg, and the milk mixture. Then I add in the rest of the flour, 1/2 cup at a time.

Now, I knead it for 5 minutes minutes or so and let it rest for 10.

This is when I brown the butter, and mix in the cinnamon and brown sugar. I roll out the dough, paint the butter mixture onto it and cut it into 12 rolls.

I let it rise for just half an hour and then set the oven to 375 degrees. Once it’s preheated, I bake them for abut 20 minutes and and then cool for 10 minutes before frosting them.

I usually just drizzle them with runny icing made with milk and confectioners sugar, but you can use cream cheese frosting.

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