Steps to make cinnamon rolls

• To prepare the cinnamon rolls, first set aside some water at room temperature and keep the butter soft. Start by warming whole milk in the microwave for about 40 seconds, then put it in the stand mixer’s bowl with the active dry yeast, start the machine on the minimum level, then add the room temperature water, now add the 2 medium eggs, the Manitoba flour, the sugar, and mount the hook. When you see the ingredients are combining well, add the salt and finally the soft butter kept previously out of the fridge.

  

• Let the stand mixer work for about 5 minutes. Then transfer the mixture to a floured work surface and try to work it with your hands to form a round shape by folding it on itself. Now place it in a floured bowl, cover it with plastic wrap or a lid and let it rise until doubled. I prefer to let the dough rise in a turned-off oven with the light on. After the rising time, transfer the dough to the work surface and try to roll it out to form a rectangle. The rectangle should measure about 20×14 inches.

  

• Prepare a small bowl with brown sugar and ground cinnamon, mix well. Also, add the always soft butter and put this kind of cinnamon butter cream on the dough. To make cutting the rolls easier, I created strips about 1 1/2 inches wide and rolled each one. It should yield about 12 slices.

  

• Now place the rolls on a baking tray lined with parchment paper, spacing them a little, they should not be too close or too far apart. I used a tray measuring 12×16 inches. Let them rise again for about 1 hour. Once they have puffed up and are close together, you can bake them in a preheated static oven at 350°F for about 20/25 minutes, depending on your oven. Once cooked, remove them from the oven and let them cool.

  

• In the meantime, prepare the icing to drizzle on top. In a small bowl, put the powdered sugar with some water. Mix well and pour it over your cinnamon rolls. Truly delicious and they have that perfect autumn scent!