Jenny’s Cinnamon Rolls

In a stand mixer, add the sugar, water and then the yeast. Let sit until foamy, about 5 minutes. Add the flour, dry milk, salt, melted butter and egg in that order. Knead for 6 minutes. Turn into a greased bowl, cover with a damp towel or spray the top of the dough with cooking spray and let rise for about 40-50 minutes. *This dough does not rise very much.

Punch down dough and put out onto a counter and roll out to about an 11 x 18 rectangle and about 1/3 of an inch thick. Spread the 4 Tbsp. spoons of softened butter all over the top of the dough, followed by the sugar and then ending with a layer of the cinnamon. Starting with the long edge of the rectangle, roll up the dough as tightly as you can without squeezing the dough. With a bread or serrated knife, cut the dough into 2 inch thick rolls. Lay them on a rimmed quarter sheet baking sheet about ½ inch apart. (At this point, you can wrap the pan in plastic wrap and put the unbaked rolls in the refrigerator overnight. Take them out the day after (take off the plastic wrap) for the second rise. Then bake according to the instructions… isn’t this the best news??! You can make them the night before….and bake them the next day!) Rise again for about 45-50 minutes (if you are making them the same day or after you take them out of the refrigerator the following day.

While the cinnamon rolls are baking, prepare the glaze. Combine all the ingredients in a small mixing bowl and whisk until smooth. It should be medium thick in texture and drips off the whisk when held up from the bowl.

Preheat oven to 350 F. Bake the rolls for about 18-23 minutes or until golden brown and cooked through. Drizzle generously with the glaze while they are hot. YUM!