1/4 cup butter
1 cup milk
2 tbsp instant yeast
2 tbsp sugar
1/2 tsp salt
1 large egg
2.5 cups flour, plus more if needed
Filling
2-4 tbsp melted butter
1/2 cup granulated sugar
1 tbsp plus 1 tsp ground cinnamon, or mixture of cinnamon and cardamom
grated orange peel, optional
Glaze
1/2 cup powdered sugar
1/4 tsp vanilla extract
1-2 tbsp milk
Melt 1/4 cup butter in a glass bowl in the microwave. Stir in the milk and heat until the mixture is 100-110 degrees.
Add yeast and 2 tbsp sugar to the bowl once it is at temperature. Add the salt and egg and stir until well combined.
Stir in 2.5 cups of flour. Mix well, and continue to add flour as needed. Knead either by hand for about 5 minutes, or with the dough hook on a stand mixer for 2 minutes. This benefits from a 20 minute rise, but that is not necessary.
Melt 1/4 cup butter; mix the granulated sugar and cinnamon separately.
Roll the dough out into a rectangle 18″ x about 12″. Spread the 2 tbsp melted butter over the rolls, then sprinkle with the cinnamon sugar mixture. Roll tightly, and pinch the seam together with a bit of water as the “glue” to hold it together.
Cut the dough into 12 or more rolls, then place them in a buttered 9×13 pan. Cover, and let dough rest for 10-20 minutes.
Preheat oven to 400°. Bake the rolls for about 10-12 minutes, or until lightly golden brown. While the rolls are baking, prepare the icing.
Combine the powdered sugar, vanilla, and 1 tbsp milk, and stir to combine. Continue adding milk until icing reaches desired consistency.
Remove rolls from oven, and let cool for 5-10 minutes. Drizzle icing over the rolls, and serve warm.
Note: these are good and quick; however, they would probably benefit from letting the dough rise before shaping, and again after shaping. Next time, use part whole wheat flour.