Make these small Cinnamon Rolls with Light Glaze for your next breakfast. They have the warm and comforting cinnamon flavor and a light sugar icing. The icing is just enough to add a little sweetness.
1/2cupbrown sugarpacked, dark or light brown
All ingredients need to be at room temperature, especially the butter and the eggs. Cover a 9x9 baking dish with parchment paper.
Bring the milk to a boil in a small saucepan and remove from heat. Add the sugar and the butter and allow the butter to melt. When the milk is cooled down to lukewarm, add the yeast, stir and wait 5-10 minutes until you see the surface of you milk mixture become frothy.
Add egg, flour and salt to the milk and knead with your mixer for about 10 minutes. The dough will stretch a little and the gluten starts to develop. Add a little bit of flour is the dough is too sticky, but be careful not to add too much. Cover your bowl with plastic wrap or a towel and allow the dough to rise until double in volume. This will take about 1-1.5 hours
In the meantime you can make the cinnamon filling by mixing the sugar, butter, cinnamon and nutmeg. Set it aside until you're ready to make the rolls.
Punch the risen dough down and transfer to a floured work surface. Work it a few times, by folding and rolling, folding and rolling out. The final roll will be a rectangle of 16 x 10 inches.
Spread the cinnamon filling over the dough. Leave about 1 inch uncovered on one long end. Now roll up the dough tightly, start at the long end that is covered with cinnamon filling, until you have a roll.
Cut the roll in 12 equal rolls and place them in the baking dish. Allow them to rise for another 30 minutes (if you make them ahead, cover the baking dish with plastic wrap and place them in the fridge.
Preheat an over to 350 degrees F and bake the cinnamon rolls for approx. 20 minutes. If you bake the rolls that were made a day earlier, please allow them to warm to room temperature before you place them in the oven.
Make the glaze while the cinnamon rolls are baking, by mixing sugar, milk and vanilla extract.
Take the cinnamon rolls out of the oven, allow to cool just a little bit and drizzle with the sugar glaze.