Cinnamon Rolls

Ingredients:
1¼ cups milk
1 package (2¼ tsp.) active dry yeast
1¼ cups plus 3 tbsp. granulated sugar
¾ cup plus 2 tbsp. butter, at room temperature
1½ tsp. salt
5¼ cups flour, divided
¼ cup cinnamon
3 cups powdered sugar
1 tsp. vanilla extract

Directions:

In a 2-qt. pan over medium heat, heat milk to luke-warm. In a large bowl, dissolve yeast in 1 cup warm (100̊ to 110̊) water and let stand 5 minutes.

If using a stand mixer with paddle attachment, stir milk, 3 tbsp. granulated sugar, 2 tbsp. butter, salt and 3½ cups flour into yeast mixture. Beat on high until slightly stretchy, about 2 minutes. Switch to dough hook and on medium speed, beat in 1½ cups more flour until a stiff dough forms. Continue beating until dough pulls cleanly from sides of bowl, 5 to 7 minutes longer. If dough is still sticky add more flour, 1 tbsp. at a time. To mix by hand, with a wooden spoon stir milk, 3 tbsp. granulated sugar, 2 tbsp. butter, salt and 3½ cups flour into yeast mixture. Stir vigorously until slightly stretchy, 2 to 4 minutes. Stir in 1½ cups more flour until a stiff dough forms. Scrape onto a floured work surface and knead until smooth, elastic and no longer sticky, about 8 minutes; add flour as required to prevent sticking. Return dough to bowl.

Cover bowl airtight and let dough rise at room temperature until doubled, 1 to 1½ hours.

Scrape dough onto a floured work surface and press gently to expel air. Divide in half. Roll each half into a 10- by 16-in. rectangle. Spread 6 tbsp. butter over each rectangle. In a small bowl, mix remaining 1¼ cups granulated sugar with the cinnamon. Sprinkle half the mixture over each rectangle.

Starting from a long edge, roll each rectangle into a tight cylinder. Cut each cylinder into six equal pieces. For a clean cut, use a very sharp knife. If rolls get bent out of shape, reshape them as you set each one in the pan. Put cut side down and slightly apart in two 7- by 11-in. baking pans. Cover pans with plastic wrap or a kitchen towel and let stand at room temperature until rolls are almost doubled in size, 1 to 1½ hours.

Bake in a 350̊ oven until rolls are browned, 30 to 35 minutes. Cool in pan 10 minutes. Meanwhile, in medium bowl mix powdered sugar, vanilla and ¼ cup water until smooth. Thin with more water it too thick. Drizzle icing over warm rolls and serve.