Yeast

Oil a medium-sized baking pan with butter (the pictured recipe used a round, glass casserole dish) and set aside. Prepare the yeast by mixing 1 teaspoon sugar with ½ cup warm water until dissolved, then add in yeast. Set aside until foamy, ~8 minutes.

Dough

Melt ⅓ cup butter in a small sauce pan. Remove from heat and add ½ cup milk, ⅓ cup sugar, and 1 teaspoon salt. Let sit for ~1 minute then add yeast to the mixture. Fill a mixing bowl with 2 cups flour and add the mixture to this, stirring with a wooden spoon (or the paddle attachment on an electric mixer). Add in another ½ cup flour and knead the dough on a floured surface for ~4 minutes. The dough is ready when it is tacky. You will need to incorporate the remaining ½ cup flour while kneading. Once the dough is smooth, place it in an oiled, stainless steel bowl and let rise for ~1 hour. When ready, punch down the dough and roll onto a floured surface into an approximately 20”x15” rectangle.

Filling

Melt ¼ cup butter in a small sauce pan. Remove from heat and mix in 1½ teaspoons cinnamon and ½ cup sugar. Spread this mixture over the dough. Roll the dough into a cylinder. Once rolled, place the dough crease down and cut into ½ inch rounds. Place the rolls in a baking pan and cover with a clean kitchen towel. Let rise for ~45 minutes. When ready, bake at 350ºF for ~25 minutes, or until the centers are firm.

Glaze

While baking, prepare the glaze by placing 1½ cups powdered sugar in a mixing bowl. Mix in 2 tablespoons milk, 1 teaspoon vanilla extract, and a pinch of salt with a wooden spoon (or a paddle attachment on an electric mixer). Continue until mixture is smooth.

When rolls are finished baking and have slightly cooled, drizzle glaze on top. Serve warm!