Super Cinnamon Rolls

The smell and taste of freshly baked cinnamon rolls is almost enough to make me melt. I made these award winning one's by Molly Wizenberg last week and they did not disappoint. I like them naked on top, but if you're into glaze you'll find Wizenberg's glaze recipe using cream cheese here.


Recipe:

Super Cinnamon Rolls

Ingredients
Dough:
1 cup whole milk
3 Tbs. unsalted butter
3 1/2 cups all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 tsp. rapid-rise yeast
1 tsp. salt
Nonstick vegetable oil spray

Filling:
3/4 cup packed brown sugar
2 Tbs. ground cinnamon
1/4 cup unsalted butter, room temperature

1. For Dough:
 Combine milk and butter in a small saucepan and heat, stirring often, until butter melts and mixture is luke warm. Pour into mixer bowl. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour a tablespoon at a time until dough begins to form ball and pulls away from sides of bowl. Switch to a dough hook, and let the mixer knead dough until elastic, about 7 minutes, adding more flour if sticky. Take dough out and form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl and cover bowl with kitchen towel. Let dough rise in a warm place until doubled in volume, 1-2 hours.

2. For Filling:
 Mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured work surface. Use rolling pin to roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each 3/4 inch wide).

3. Spray large casserole dish with nonstick spray. Put in rolls cut side up. Cover and let dough rise again until almost doubled in volume, about 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes.