# What You Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2¼ tsp) active dry yeast
03 - 1 cup whole milk, lukewarm
04 - ⅓ cup granulated sugar
05 - ¼ cup unsalted butter, melted
06 - 1 large egg, room temperature
07 - ½ tsp salt
→ Filling
08 - ½ cup brown sugar, packed
09 - 2 tbsp ground cinnamon
10 - ¼ cup unsalted butter, softened
→ Glaze
11 - 1 cup powdered sugar
12 - 2–3 tbsp milk
13 - ½ tsp pure vanilla extract
# How to Make It:
01 - Combine lukewarm milk and yeast in a small bowl. Let sit for 5 minutes until mixture becomes frothy and active.
02 - Mix flour, sugar, and salt in a large bowl. Add melted butter, egg, and activated yeast mixture. Stir until shaggy dough forms.
03 - Knead dough on lightly floured surface for 8–10 minutes until smooth and elastic. Transfer to greased bowl, cover, and let rise in warm place for 1 hour until doubled.
04 - Punch down risen dough and roll into 16x12 inch rectangle on lightly floured surface.
05 - Spread softened butter evenly over dough surface. Combine brown sugar and cinnamon, then sprinkle mixture uniformly over buttered layer.
06 - Starting from long edge, roll dough tightly into log. Slice into 12 equal pieces using serrated knife or dental floss.
07 - Arrange rolls in greased 9x13 inch baking dish. Cover and let rise for 30–45 minutes until puffy and visibly expanded.
08 - Preheat oven to 350°F.
09 - Bake rolls for 22–25 minutes until golden brown and cooked through.
10 - While rolls cool slightly, whisk powdered sugar, milk, and vanilla until smooth. Drizzle generously over warm rolls before serving.
