Classic Cinnamon Rolls

Instructions

1. 1

   In a large bowl, dissolve the active dry yeast in the warm milk and let it sit until it becomes frothy, about 5 minutes.

2. 2

   Add the granulated sugar, melted unsalted butter, vanilla extract, and the egg to the yeast mixture and mix well.

3. 3

   In a separate bowl, combine the all-purpose flour, ground cinnamon, ground nutmeg, and salt.

4. 4

   Gradually add the dry ingredients to the wet mixture, stirring until a dough begins to form.

5. 5

   Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it is smooth and elastic.

6. 6

   Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

7. 7

   Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a large rectangle, about 1/4 inch thick.

8. 8

   Spread a mixture of cinnamon, sugar, and melted butter over the dough, then roll it up tightly from the long end.

9. 9

   Cut the roll into 12 equal pieces and place them in a greased baking dish with the cut side up.

10. 10

    Cover the rolls and let them rise again for about 30 minutes, or until they have nearly doubled in size.

11. 11

    Preheat the oven to 350°F (175°C).

12. 12

    Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown on top.

13. 13

    Remove from the oven and let them cool slightly before serving. Optionally, you can top them with a glaze made from powdered sugar, vanilla extract, and milk.