Classic Cinnamon Swirl Rolls

1. Activate Yeast

Gently warm 1 cup milk until warm to the touch (110°F). Whisk in 2 tbsp sugar and yeast. Wait for 2-5 minutes until slightly foamy and bubbling. If inactive after 5 minutes, check yeast expiration.

2. Combine Dry Ingredients

In a large bowl or stand mixer with paddle, mix flour, remaining sugar, baking powder, and 1 tsp salt.

3. Form Dough

Blend in yeast mixture, then the egg. Add 6 tbsp melted butter and mix to a shaggy dough. Knead until smooth and elastic, about 4-5 minutes, no extra flour necessary.

4. First Rise

Grease a bowl, place dough inside, cover with plastic wrap, and let rise in a warm area until doubled, 1.5-2 hours.

5. Chill Dough

Punch down dough, re-cover, and refrigerate for 1 hour or overnight.

6. Prepare Filling

Mix brown sugar, cinnamon, and 1/4 tsp salt. Roll dough on a floured surface into a 16x10-inch rectangle. Brush with 1/4 cup melted butter, cover with sugar mixture, then drizzle remaining butter.

7. Form Rolls

Roll tightly from the long side, cut into nine pieces, and place in a greased 9x13-inch dish, spiral up. Optionally, cover and refrigerate overnight.

8. Second Rise

Cover with plastic wrap, let rise in a warm spot until puffed, about 1 hour (longer if refrigerated).

9. Preheat & Bake

Heat oven to 375°F. Bake rolls until golden and caramelized, about 32-35 minutes.

10. Make Glaze

Mix confectioners' sugar with 5-6 tbsp milk to a drizzle consistency. Adjust thickness if needed.

11. Finish

Drizzle warm rolls with glaze. Cool slightly before serving.