0 In a small dish, whisk 1 1/2 teaspoons of active dry yeast and about 1/2 teaspoon of granulated sugar into 1/2 cup of warm whole milk. Set aside for about 5 minutes or until frothy
1 In a large bowl, add 1 cup of the bread flour along with 1 large egg, 3 tablespoons of melted butter, 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, 1/4 cup of granulated sugar and the yeast mixture and mix until smooth
2 Add part of the remaining cup of bread flour and mix until a soft dough forms
3 Transfer the dough onto a floured surface and knead until soft, smooth and elastic
4 Transfer the dough into a lightly oiled bowl and roll it over a few times to ensure that the outer surface is lightly coated
5 Cover the bowl and let the dough rest in a warm place for 60-90 minutes or until doubled in size
6 Transfer the doubled dough onto a floured surface and roll out to a rectangle about 8”x12”
7 Spread the softened butter over the surface and sprinkle a combination of 1/2 cup of brown sugar and 1 1/2 teaspoons of ground cinnamon over the surface
8 Roll the dough tightly, starting on the shorter side and pinch the end seam closed
9 Use a very sharp knife or dental floss to divide the roll into 6 equal portions about 2 inches wide
10 Transfer the rolls into a greased and parchment lined 7”x11” baking dish
11 Cover tightly with plastic wrap and a kitchen towel and let rest in a warm place for 45 minutes
12 Preheat your oven to 350 degrees
13 Uncover and bake the cinnamon rolls for 20-25 minutes
14 Once the rolls are golden brown, transfer them onto a cooling rack to cool for 10 minutes before glazing
15 Make the glaze by whisking 1 1/3 cups of sifted confectioners sugar, 3 tablespoons of heavy cream, 1 teaspoon of vanilla extract and a pinch of salt. Add additional confectioners sugar to thicken the glaze or additional heavy cream to thin it out, if desired
16 Drizzle the vanilla glaze over the cinnamon rolls and serve warm
17 Tightly cover the baking dish with plastic wrap and store leftovers at room temperature
