1cupwarm milk2% or whole milk should be warm and not hot. You can use water instead of milk
1.5tbspgranulated sugarfor more sweetness you can add 1 additional tbsp of sugar
1lightly beaten egg
3cupsall purpose unbleached flour
3/4cuppacked dark brown sugar
2tbspmilkplus more until you reach your desired consistency. do 1 tbsp at a time. if too thin, add more powdered sugar. if too thick add more milk a little at a time
1/8tspcardamomor cinnamon if you do not have cardamom (this step is optional)
Preheat oven to 350 degrees.
Grease inside of large mixing bowl with butter (to store dough). Set aside. Grease a cast iron skillet with butter. If you do not have a cast iron skillet, a round baking dish will work just as well. Set aside.
Mix brown sugar, cinnamon & additional warm spices. Set aside.
Add packet of dry active yeast to 1 cup of warm milk (or water). Stir to dissolve yeast as much as possible. Add sugar and whisk. Add lightly beaten egg, melted butter & vanilla extract. Whisk until combined.
In a separate mixing bowl, add dry ingredients (flour & salt) and whisk. Set aside.
Combine Wet & Dry Ingredients
Add wet ingredients to dry ingredients and mix until ingredients are incorporated. Do not overwork the dough. Place dough on lightly floured surface and form dough into a ball. Place the ball of dough into a greased mixing bowl. Cover bowl with a clean dry kitchen towel or saran wrap. Set aside for 1 hour to 1-1/2 hours or until dough doubles in size.
After dough has risen, lightly flour a cutting board and rolling pin and roll out dough into 1/4 inch thick. Spread the cinnamon-sugar mixture over entire surface of the rolled-out dough. Gently roll dough into a nice log. (If dough feels a little sticky while rolling, dust that area with a little flour & your fingers if necessary).
Cut log into 12 pieces and place the rolls in prepared cast iron skillet or baking dish a couple of inches apart. Dust the top of each roll with any remaining cinnamon-sugar mixture.
Place in oven and bake for about 17-20 minutes or until the tops are a light golden brown. Test for done-ness by inserting rolls with a toothpick. If it comes out clean, the cinnamon rolls are done.
Allow rolls to cool then drizzle each cinnamon roll with glaze.
**Please note: Nutritional values serve as a guide only as values may vary.
You can feel free to use light brown sugar although dark brown has molasses which makes for a more gooey cinnamon roll.
Cardamom is an intense spice and a little goes a long way (pay attention to how much you add).
If you do not have a cast iron skillet, a baking dish will work as well.
I doubled the recipe which resulted in 12 cinnamon rolls.
Store any remaining cinnamon rolls in an airtight container for no more than 1 day.
Heat up the next morning by zapping in the microwave for a few seconds and serve with your favorite morning beverage.