2 ¼ teaspoons active yeast (1/4-ounce package yeast)*
¼ cup (60g) unsalted butter, melted
¼ cup (50g) granulated sugar
1 large egg
3 cups (360g) all-purpose flour
3/4 teaspoon salt
* Or 13g fresh yeast, crumbled
For the cinnamon filling:
1/4 cup (60g) butter, at room temperature
2 Tablespoons (25g) granulated sugar
1 Tablespoon cinnamon
For the glaze:
1/2 cup (120g) confectioners’ sugar
1 Tablespoon lemon juice or water
Pour the yeast (or crumble, if using fresh 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 pan. 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 confectioners’ sugar and water/lemon juice together until thick. Drizzle over the cinnamon rolls. It’s ready!