Indulge in these delightful cinnamon swirls, featuring a rich and gooey filling, topped with a luscious creamy glaze.
Combine the warm milk and yeast in a mixing bowl and let it sit for 5 minutes until frothy.
Ensure the milk is warm, not hot, to avoid killing the yeast.
Add the sugar, softened butter, and egg to the yeast mixture and mix well.
Whisk the mixture until smooth for an even dough texture.
Gradually add the flour to the wet mixture, stirring until a dough forms.
Add the flour in small increments to avoid lumps.
Knead the dough on a floured surface until smooth and elastic.
Knead for at least 8 minutes to develop gluten for a soft texture.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
Cover the bowl with a damp cloth to retain moisture.
Roll out the dough into a rectangle on a floured surface.
Ensure the dough is evenly rolled for uniform rolls.
Brush the melted butter over the dough and sprinkle with brown sugar and cinnamon.
Spread the filling evenly to ensure consistent flavor.
Roll the dough tightly into a log and cut into 12 equal pieces.
Use a sharp knife or dental floss for clean cuts.
Place the rolls in a greased baking dish and let them rise for 30 minutes.
Leave enough space between rolls for them to expand.
Bake the rolls in a preheated oven at 350°F (175°C) for 20-25 minutes.
Check the rolls for a golden brown color to ensure they are done.
Mix the powdered sugar, milk, and vanilla extract to make the glaze.
Adjust the milk quantity for your desired glaze consistency.
Spread the glaze over the warm rolls and serve.
Glaze the rolls while warm for the best absorption.
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