Tender, perfect glazed cinnamon rolls
3/4 cup warm whole milk
1 packet (2 1/4 teaspoons) instant yeast, I used Red Star Platinum Yeast
3 eggs, at room temperature
4 1/4 cups flour
1/2 cup corn starch
1/2 cup sugar
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks, butter, at room temperature, cut into 12 pieces
1 1/2 cups brown sugar
1 1/2 tablespoons cinnamon
4 tablespoons butter, at room temperature
1 1/4 cups powdered sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla
Combine the warm milk and yeast in Pyrex in a bowl and whisk until the yeast dissolves. Mix in the eggs.
In the bowl of a stand mixer with the paddle attachment, combine the flour, cornstarch, sugar and salt. Mix to combine. With the mixer on low, slowly add the warm milk mixture and continue mixing until the dough comes together, about 1 minute.
Increase the speed to medium and add the butter, one piece at a time, till incorporated. Switch to the dough hook and continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes.
Knead the dough a few times on a lightly floured surface and form the dough into a smooth ball. Place the dough in a greased bowl. Cover with plastic wrap and place in the warm spot and let rest till doubled in size, about 2 hours.
Mix the brown sugar, cinnamon and salt together in a small bowl. Punch down the dough and roll into an 18-inch square on a lightly floured surface and spread with the softened butter. Sprinkle the filling evenly over the dough and press gently.
Starting with the edge nearest you. roll the dough into a cylinder and pinch lightly to seal the seam. Cut the roll into 12 equal pieces (I used a piece of dental floss) and place the pieces to the prepared pan. Cover the pan with plastic wrap and let rise in warm spot until doubled, about 1 hour.
Preheat oven to 350 º. Bake the rolls for 35-40 minutes, until they are golden brown.
While the buns bake, make the glaze by whisking the powdered sugar, milk and vanilla in a medium bowl and set aside. Let rolls cool about 15 minutes, then drizzle on glaze with a spoon.
Adapted from Cook’s Country.
Total time does not include proofing time.