Cinnamon rolls by Heather Brooker

2 hours
Cooking time
20-25 minutes
3/4 cup
Warm a2 Milk® Whole (whole milk or 2% preferred) (110 degrees F)
2 ¼ teaspoons
Quick rise or active yeast (1/4-ounce package yeast)
¼ cup
Granulated sugar
Egg plus 1 egg yolk, at room temperature
¼ cup
Unsalted butter, melted
3 cups
Bread flour, plus more for dusting
3/4 teaspoon
Ingredients for the filling
2/3 cup
Dark brown sugar (light brown sugar also works)
1 ½ tablespoons
ground cinnamon
1/4 Cup
unsalted butter, softened
Ingredients for the icing
1 1/2 tablespoons
a2 Milk® Whole
1/2 cup
3 cups
Powdered sugar
1-2 teaspoons
  1. Warm your milk for about 45 seconds in the microwave, or until it reaches 105. Pour it into your electric stand mixer, then slowly and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted margarinebutter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
  2. Replace your batter mixer with a dough hook and mix for 6-8 minutes until the dough is more firm. Roll the dough into a ball and place it in an oil coated bowl. Cover with a warm towel and let it set until the dough doubles in size. This usually takes about 2 hours.
  3. While the dough is rising, combine all the filling ingredients into a small bowl and mix well.
  4. Line your pan with parchment paper and spray with non-stick spray. Transfer the dough to a surface coated with flour, and roll it out into a 14x9 inch rectangle. Spread softened butter over dough by hand, then rub the filling mixture into the dough.
  5. From the wide side of your dough, start tightly rolling it up so that it forms a long cylindrical shape. Then cut off the lumpy ends and set aside (or bake if you like!). Then cut the dough into 1 inch rounds, and place in your baking dish. Bake on 350 for about 20 minutes.
  6. While they are baking, start making the filling. Cream the softened butter and slowly add in your dry, then wet ingredients, alternating between the two until the powdered sugar is all gone. Your icing should have a smooth, viscous consistency, not like cake icing.
  7. Then use this creamy goodness to cover your homemade cinnamon rolls and you’re off to the races! You can also freeze the dough if you’d like and make it another day. Or refrigerate it overnight to pop in the oven the next morning. And don’t forget to add your favorite fruit for an extra special touch.

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