Homemade cinnamon rolls are vastly superior to those you can buy in the store. Make these for breakfast, as a snack, or as part of a brunch buffet.
1 (¼-ounce) packet dry active yeast
½ cup warm water
3 cups all-purpose flour
¼ cup brown sugar
Pinch iodized salt
1 cup scalded milk (cooled thoroughly)
1 cup melted unsalted butter
3 tablespoons ground cinnamon
½ cup granulated sugar
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1½ cups whole milk
Prepare the dough: Stir the yeast into the water. Let stand for 3 to 5 minutes, until frothy. Sift together the flour, sugar, and salt. Mix together the eggs and cooled milk. Combine the yeast water, flour mixture, and egg mixture, and mix until a ball forms. Allow the dough to rest for 1 hour in a greased bowl in a warm place.
While the dough rests, combine all the filling ingredients in a bowl. Mix together all the frosting ingredients in a separate bowl. Store the frosting in the refrigerator. Preheat oven to 375°F.
Punch down the dough once it has doubled in size. Roll out on a floured surface into a ½-inch-thick rectangle. Paint the dough with the filling mixture and roll it up into a log. Cut the log into 3-inch sections. Place on a greased sheet pan.
Bake for 45 minutes until brown. Let cool slightly, and frost. Serve.
Vanillas of the World
The best-quality vanilla beans and extracts come from Tahiti and Madagascar. Cheaper (and often watery) extracts come from Mexico. Major U.S. brands are not as finessed as most exotic imports, but these provide reliable vanilla flavor. For best results, pay more for higher-quality vanilla.