Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
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Place in a greased bowl, cover and let rise until doubled in size, about 1 to 1.5 hours. When doubled in size, punch down dough and roll out on a floured surface into a 15 x 9 inch rectangle. With a pastry brush or the back of a spoon, spread melted butter over the top side of the dough.
Mix sugar and cinnamon together and sprinkle evenly over buttered side of dough. Beginning at the bottom edge (the long edge), roll up dough and pinch edges together to seal.
Use melted butter to wet the edges and make them sticky, if needed. With a very sharp knife, cut your roll into slices.
Cut 15 slices for a 9 x 13 inch baking pan, or 12 slices for a smaller pan. Brush the bottom of your pan with melted butter and sprinkle with sugar. Arrange the rolls in the baking pan, close together with the edges touching. Cover the pan with a clean kitchen towel and let the rolls rise until doubled in size, about 45 minutes to 1 hour. Pre-heat oven to 350° F and bake for 30 minutes or until browned. While the baked rolls are cooling slightly, mix softened butter, powdered sugar, and vanilla.
And I must insist that you eat them fresh and hot right from the oven, really. In a small bowl, dissolve yeast in warm water and set aside. Mix in remaining flour until dough is easy to handle.
The perfect cinnamon roll takes some time to make, naturally, but this recipe is very easy and you can mix everything by hand – the hardest part is waiting! In a large bowl combine warm milk, sugar, melted butter, salt and egg. Knead dough by hand on lightly floured surface for up to 5 minutes, until dough has a smooth and even texture.
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Just what you expect from the perfect cinnamon roll.