These perfect cinnamon rolls are for the classic lover of cinnamon rolls. A tender dough to bite with a sweet and buttery filling makes the perfect treat.
In a small bowl place yeast, 2 teaspoons sugar and warm water for 10 minutes. This timing allows the yeast to activate.
In a small sauce pan, heat milk, butter, salt and remaining sugar. Stir to dissolve.
Add 4 cups of flour to a large bowl.
Add milk mixture and egg to the flour.
After the 10 minutes is up add yeast to the bowl.
Knead dough for 10 minutes only adding the remaining cup of flour if the dough is sticky. The less flour you have to add the more tender the rolls will be.
Transfer the dough to a lightly floured surface and cover with a clean tea towel for 5 minutes.
Shape the dough into a ball and place into a greased bowl.
Cover and let rise to double for about 30 minutes to 1 hour.
Punch down the dough and allow to rest in bowl for 5 minutes.
In a small bowl mix together the brown sugar with cinnamon.
Transfer the dough to a floured surface, and a make rectangle that is about 18x13 inches approximately.
Use clean fingers or a pastry brush to spread softened butter over the dough.
Sprinkle the brown sugar/cinnamon mixture evenly over the butter.
Starting at the short end roll up the dough tightly.
Pinch the seam together as best as possible and then turn it onto a cutting board seam down.
Using a serrated knife slice log into two even halves, then slice each half into 6 even slices.
Generously butter a large cookie tray and one by one transfer the rolls cut side down.
Cover with a clean tea towel and allow to rise in a warm place until doubled (about 1 hour)
Preheat oven to 375F.
Bake until browned about 25 minutes.
Serve warm for the absolute most divine flavor and texture.