1 loaf, serves 10
For the dough:
3 tbsp butter, unsalted
1 ¼ cups whole milk
1 tbsp active dried yeast
4 cups all-purpose flour
1/3 cup granulated sugar
1 tsp salt
For the filling:
½ cup butter, unsalted and softened
1 cup light brown sugar
2 tbsp ground cinnamon
For the icing:
2 tbsp butter, unsalted and softened
1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract
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In a small saucepan set over a medium heat, add the butter and milk until the butter is melted and the mixture is warm to the touch. Do not boil.
Remove from heat, and set aside to cool for a few minutes until the mixture is lukewarm. Next, add the yeast, and stir to dissolve.
In the bowl of a stand mixer, add the flour, sugar, and salt and stir to combine using a dough hook. With the mixer running, slowly pour in the milk and yeast mixture, then add the eggs. Continue to mix for 5 to 7 minutes until the dough is smooth and elastic.
In a greased bowl, place dough and cover with saran wrap, then leave to rise for 45 minutes.
In a bowl, add the filling ingredients and mix together. Set aside.
Assemble the roll: Preheat oven to 350 degrees.
Once the dough has proved, grease an 11 by 14-inch baking sheet with butter, and roll out the dough into a large rectangle, roughly 12 inches by 14 inches. (Don’t worry too much about exact measurements for this step.)
Spread the filling all over the rolled out dough, then fold a third of the dough into the center. Fold the remaining third, up and over the first third, so you are left with a skinny rectangle in the middle of your work space.
Fold the bottom third of the rectangle up, then bring the top third down to cover it so you are finally left with a small square.
If the dough is getting warm at this point, place in the fridge to chill for 30 minutes.
Once the dough is ready to roll again, roll the square of dough out to a rectangle, 10 inches by 12 inches and about ¼ inch thick. (Don’t worry if some of the filling is escaping at this point.)
With a knife or a pizza cutter, cut the dough into ⅔ inch strips.
Twist each strip to make a spiral shape. Then, place onto the lined baking sheet so you have a sheet of spiral dough pieces lined up next to each other. Leave to prove for 20 minutes.
Place in the oven for 15 to 20 minutes, until the top is golden brown.
Allow the bread to cool on the baking sheet for 5 minutes, then lay the strips on a piece of saran wrap with the top of the bread, as it was cooked, facing down. Begin to roll the bread up into a spiral. Wrap the bread in the Saran wrap, and allow to cool.
Make the frosting: In a medium bowl, whisk together butter, sugar, milk, and vanilla. Generously, add the frosting on top of the cooled cinnamon roll.
Cut into slices, and serve.