Easy Cinnamon Rolls

Followed this easy cinnamon roll recipe to make this for breakfast. I made the dough to step 5 and covered with plastic wrap  to let rest in the refrigerator overnight. The next morning, removed from the refrigerator and allow to rise in a warm environment, about 1 hour. Then continue to step 7.

Ingredients

Rolls
All-purpose flour - 2 and 3/4 cups
Granulated sugar - 1/4 cup
Salt - 1/2 tsp
Active dry yeast - 2 and 1/4 tsp
Whole milk - 1/2 cup
Water - 1/4 cup
Unsalted butter - 3 TBSP
Egg - 1 large (used egg replacer)
Filling
Unsalted butter - 3 TBSP, at room temperature
Ground cinnamon - 1 TBSP
Granulated sugar or packed light or dark brown sugar - 1/4 cup
Icing
Confectioners’ sugar - 1 cup
Pure vanilla extract - 1/2 tsp
Strong brewed coffee or milk - 2–3 TBSP

Steps

1. Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
2. Combine the milk, water, and butter together in a heatproof bowl. Microwave until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.

3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl, cover loosely, and let rest for about 10 minutes.
4. Roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough.

5. Roll up the dough tightly to make a 14 inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.

6. Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.

7. After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.

8. Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.

Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.