Dough: 

• 3 1/2 cups all-purpose flour 

• 1/4 cup granulated sugar 

• 2 1/4 tsp active dry yeast (1 packet) 

• 1/2 tsp salt 

• 1 cup whole milk, warmed (110°F/45°C) 

• 1/4 cup unsalted butter, melted 

• 1 large egg 

Filling: 

• 1/2 cup light brown sugar, packed 

• 2 tsp finely ground Ceylon cinnamon 

• 1/4 cup unsalted butter, softened 

Glaze: 

• 1 cup powdered sugar 

• 2 tbsp milk 

• 1/2 tsp vanilla extract 

• Pinch of Ceylon cinnamon (optional) 

• Large mixing bowl 

• Small saucepan or microwave-safe bowl 

• Measuring cups and spoons 

• Whisk 

• Rolling pin 

• 9×13-inch baking dish 

• Parchment paper 

• Knife or dental floss 

• Oven 

• Cooling rack 

Prepare Dough: 

• In a large bowl, mix 3 cups flour, 1/4 cup sugar, 2 1/4 tsp yeast, and 1/2 tsp salt. In a separate bowl, combine 1 cup warm milk, 1/4 cup melted butter, and 1 egg. Add wet ingredients to dry and stir until a soft dough forms, adding up to 1/2 cup more flour if needed. 

• Knead on a lightly floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled. 

Make Filling: 

• Mix 1/2 cup brown sugar and 2 tsp Ceylon cinnamon in a small bowl. Set aside 1/4 cup softened butter. 

Roll and Fill: 

• Punch down dough and roll into a 12×18-inch rectangle on a floured surface. Spread softened butter evenly over the dough, leaving a 1/2-inch border. Sprinkle cinnamon-sugar mixture evenly over the butter. 

Shape Rolls: 

• Starting from the long side, tightly roll the dough into a log. Cut into 12 equal slices using a sharp knife or dental floss. Place rolls in a greased or parchment-lined 9×13-inch baking dish, cut-side up. 

Second Rise: 

• Cover rolls and let rise for 30–40 minutes until puffy. Preheat oven to 350°F (175°C). 

Bake: 

• Bake for 20–25 minutes until golden brown. Remove from oven and cool slightly in the pan. 

Make Glaze: 

• Whisk 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla extract, and optional pinch of Ceylon cinnamon until smooth. Drizzle over warm rolls. 

Serve: 

• Enjoy warm, savoring the comforting, citrusy sweetness of Ceylon cinnamon. 

• Use Ceylon cinnamon for its mild, citrusy flavor; avoid stronger cassia cinnamon. 

• Ensure milk is warm (not hot) to activate yeast without killing it. 

• For softer rolls, place them close together in the baking dish. 

• Store leftovers in an airtight container for up to 2 days; reheat briefly before serving. 

Indulge in these soft, aromatic cinnamon rolls for a sweet treat!