Homemade cinnamon rolls

For the dough:

• 180 ml milk, lukewarm
• 2 ¼ teaspoons active yeast
• 60g unsalted butter, melted
• 50g granulated sugar
• 1 large egg
• 360g all-purpose flour
• 3/4 teaspoon salt

For the cinnamon filling:

• 60g butter, at room temperature
• 2 tbsp granulated sugar
• 1 tbsp freshly ground cinnamon

For the glaze:

• 120g icing sugar
• 1 tbsp lemon juice or water

• Pour the yeast in the bowl of an electric mixer and stir in a few tablespoons of lukewarm milk (not warm, or you will kill the yeast). Let sit until it begins to foam, about 5 minutes.
• Add the melted butter (slightly cooled), sugar, egg, and mix until well combined. Add the flour and knead the dough on medium speed for 10-15 minutes. The dough should detach from the sides and form a nice, smooth ball.
• Transfer the dough ball to a lightly greased bowl, cover with plastic wrap or a towel and allow to rise for 1 hour to 1 ½ hours, or until doubled in size.
• Meanwhile, prepare the filling by combining softened butter with cinnamon and sugar in a bowl. Set aside.
• After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×9 inch (35×23 cm) rectangle. Spread the filling over, leaving a ¼ inch margin. Tightly roll dough up, starting from the longer side, and place seam side down making sure to seal the edges of the dough. Cut into 1-inch (2.5 cm) sections with a serrated knife.
• Place cinnamon rolls in a greased 9-inch (23 cm) round cake dish. Cover with a towel and let rise again for 30 minutes.
• Preheat oven to 350F (180C). Remove the towel and brush the cinnamon rolls lightly with water and sugar (optional).
• Bake for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5 minutes before frosting.
• For the frosting, mix icing sugar and water/lemon juice together until thick. Drizzle over the cinnamon rolls. It’s ready.