1 package active dry yeast
¾ cup warm water
¼ cup white sugar
¾ teaspoon salt
1 room temperature egg
2 ½ cups flour
¼ cup butter (soft)
1 tablespoon cinnamon
½ cup brown sugar
In a small bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the sugar, salt, egg, and 1 cup flour. Stir well to combine. Stir in the remaining flour, ½ cup at a time. When the dough has pulled together, knead on lightly floured surface until smooth and elastic. Cover with a damp cloth and let rest for 10 minutes.
Lightly grease an 8x8 baking pan. Roll dough out on a lightly floured surface to a ¼-inch-thick rectangle. Smear the dough with the soft butter and cover with the brown sugar and cinnamon.
Roll the dough along the long edge all the way up. Slice the roll into 16 equal pieces and place them in the pan with the cut side up.
Cover pan with foil or wrap and refrigerate overnight, or cover and let rise at room temperature until doubled, about 45 minutes.
Preheat oven to 400F. Bake rolls until golden brown, about 20 minutes.
Tips and Tricks
Double the recipe as necessary!
You can bake a single recipe in a 9x12 pan - if you spread out the rolls, they'll grow to fit the pan.