Ingredients

Instructions

Cinnamon Rolls: Combine 1½ cups (180 grams) flour, granulated sugar, yeast, and 2 teaspoons (6 grams) salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-low speed until well combined, stopping to scrape sides of bowl.

Heat milk and ½ cup (113 grams) butter in medium saucepan over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium speed for 2 minutes. With mixer on low speed, gradually add 3½ cups (420 grams) flour, beating just until combined and stopping to scrape sides of bowl.

Switch to the dough hook attachment. Beat at medium-low speed 8 to 12 minutes or until a soft, tacky dough forms, stopping to scrape sides of bowl and dough hook; add up to remaining ⅓ cup (40 grams) flour, 1 tablespoon (7.5 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test [see Baking Tip] but may still stick slightly to sides of bowl.)

Spray a large bowl with cooking spray. Add dough to bowl, turning to coat surface. Cover and let rise in warm place (75°F/24°C) 40 minutes to 1 hour or until doubled in size.

Heat oven to 375°F (190°C). Spray a light metal 13×9-inch baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.

Stir together brown sugar, cinnamon, nutmeg, and remaining ¼ teaspoon salt in small bowl.

Lightly punch down dough; cover and let stand 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle.

Spread remaining ¼ cup (57 grams) butter over dough using a large spatula, leaving a ½-inch border on one long side. Sprinkle brown sugar mixture onto butter. Starting with long side opposite border, roll dough into an 18-inch log, pinching seam to seal. Gently shape log with hands to 18 inches and more even thickness, if necessary.

Cut log into 12 slices (each about 1½-inch-thick) using a serrated knife dipped in flour, trimming edges slightly if necessary. Place rolls, cut side down, in baking pan. Cover and let rise in warm place (75°F/24°C) 35 to 40 minutes or until doubled in size.

Bake 25 to 28 minutes or until lightly golden and an instant-read thermometer inserted in center registers at least 190°F (88°C). Cover loosely with foil if rolls brown too quickly. Let cool in pan 10 minutes. Using excess parchment as handles, remove from pan.

Spread Sugar Glaze onto rolls using a small offset spatula. Serve warm.

Sugar Glaze: Stir together all ingredients in a medium bowl until smooth and well combined. Use immediately.

*Unlike softened butter, room temperature butter should provide no resistance when pressed with a finger. At this point, the butter is softened enough to easily melt as well as spread over dough.

Baking Tip: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat 1 minute, and test again.