Cherry Cinnamon Rolls

Ingredients

For the Dough:

• 1 cup warm milk (about 110°F)

• 2 ¼ tsp (1 packet) active dry yeast

• ½ cup granulated sugar

• ⅓ cup unsalted butter, melted

• 2 large eggs, room temperature

• 4 ½ cups all-purpose flour (plus extra for rolling)

• 1 tsp salt

For the Filling:

• ½ cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 ½ tbsp ground cinnamon

For the Vanilla Sugar Glaze:

• ¼ cup unsalted butter, softened

• 1 ½ cups powdered sugar

• ½ tsp vanilla extract

• 2–3 tbsp milk (to thin, if needed)

Instructions

1. In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy

2. Mix in sugar, melted butter, and eggs. Stir well.

3. Add flour and salt gradually, mixing until a dough forms.

4. Knead on a floured surface for about 8 minutes (or with a dough hook for 5 minutes) until smooth and elastic.

5. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1–1 ½ hours, or until doubled in size.

6. Mix softened butter, brown sugar, and cinnamon in a small bowl until spreadable.

7. Punch down risen dough. Roll out into a large rectangle (about 16x12 inches).

8. Spread the cinnamon filling evenly over the dough. Starting from the long side, roll dough tightly into a log. Slice into 12 even pieces.

9. Place rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.

10. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, until golden brown.

11. Mix the butter, powdered sugar, milk and vanilla until smooth. Spread glaze over warm cinnamon rolls. Serve immediately!