# What you'll need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2¼ teaspoons) 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 teaspoon salt
→ Filling
08 - ½ cup brown sugar, packed
09 - 2 tablespoons ground cinnamon
10 - ¼ cup unsalted butter, softened
→ Glaze
11 - 1 cup powdered sugar
12 - 2–3 tablespoons milk
13 - ½ teaspoon pure vanilla extract
# How to make it:
01 - Combine lukewarm milk and yeast in a small bowl. Let stand for 5 minutes until mixture becomes frothy and activated.
02 - Whisk flour, sugar, and salt in a large mixing bowl. Add melted butter, egg, and activated yeast mixture. Stir until shaggy dough forms.
03 - Turn dough onto lightly floured surface and knead for 8–10 minutes until smooth and elastic. Transfer to greased bowl, cover, and let rise in warm area for 1 hour until doubled in volume.
04 - Punch down risen dough and roll into 16×12 inch rectangle on lightly floured surface, ensuring even thickness throughout.
05 - Spread softened butter evenly over dough surface. Combine brown sugar and cinnamon in small bowl, then sprinkle mixture uniformly over buttered layer.
06 - Starting from long edge, roll dough tightly into log. Use serrated knife or dental floss to slice into 12 equal portions.
07 - Place rolls cut-side up in greased 9×13 inch baking dish. Cover and let rise for 30–45 minutes until puffy and nearly doubled.
08 - Preheat oven to 350°F during final rise period.
09 - Bake rolls for 22–25 minutes until tops are golden brown and filling is bubbling. Remove from oven when fully cooked through.
10 - While rolls cool slightly, whisk powdered sugar, milk, and vanilla extract until smooth and drizzleable. Pour over warm rolls immediately before serving.
