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1 cup of Milk, plus 2 tablespoons (I used Skim Milk as that is what we had in the house)
2 envelopes of Active Dry Yeast
1/2 cup, plus a pinch of Granulated Sugar
2 sticks of Butter, softened (just leave these out on the counter for 2 hours or so to soften)
1 teaspoon of Salt
2 large Eggs
4 1/2 cups of All-Purpose Flour
1/2 cup of packed Brown Sugar
1 tablespoon, plus 1/8 of a teaspoon of Cinnamon
1 cup of Confectioners' Sugar
1. Warm one cup of the milk in the microwave for about 30 to 45 seconds. You want the milk to be warm but not hot.
2. Add the 2 envelopes of yeast and a pinch of granulated sugar to the warm milk and stir to combine.
13. Turn the dough out onto a lightly floured surface and divide the dough into 4 equal pieces.
16. While the dough chills, make the cinnamon butter by mixing together one stick of butter, 1 tablespoon of cinnamon, and a dash of salt. I used a fork to combine everything but you can also use your standing mixer and paddle attachment.
18. Spread 1/4 of the cinnamon butter on each of the rolled out pieces of dough, leaving a small margin towards all of the edges.
24. If you want to bake the rolls the next morning, cover them and put them in your refrigerator overnight. Then in the morning allow them to come to room temperature before you place them in a 350 degree oven for about 40 minutes.
25. While the rolls are baking, make the icing by mixing together 1 cup of confectioner's sugar, 2 tablespoons of milk and 1/8 teaspoon of cinnamon.