The Best Cinnamon Rolls

Add instant yeast to the flour. Sift together and set aside.

In a saucepan set over high heat, bring the milk and water to a simmer. Remove from heat and add the sugar, salt and melted butter. Stir well and leave it until it's luke warm, about 10 minutes.

In a large mixing bowl pour in the milk mixture and add the beaten egg and about 1/2 of the flour. Stir until you have a smooth batter. Mix in the rest of the flour. You should have a slightly sticky dough. Turn the dough out onto a floured surface and start to knead it. Do this until the dough becomes quite elastic and bounces back when pressed. Probably about 8 minutes or so. Put the dough back in the large bowl and cover with a damp cloth. Put the dough in a warm place to rise. It will be ready in about one or 1 1/2 hours.

Make the filling by combining the brown sugar, cinnamon and melted butter. Stir to combine and set aside.

After the dough has risen, punch it down and roll it out into a large rectangle. Mine was probably about 10 x 16 inches. Drizzle over the brown sugar mixture and spread it out over the dough. Roll it up and cut it into 12 slices. Grease a 10 x 10 inch baking dish. Place the rolls in the pan evenly spaced out. Cover them again and return them to a warm space to rise. About another hour.

Preheat your oven to 350 degrees F. Bake the cinnamon rolls for 15 - 20 minutes. Remove from oven and let cool in pan for about 10 minutes. While the rolls are cooling, make your glaze. Mix together the powered sugar, milk and vanilla. Pour it over the rolls.

These are great hot straight out of the oven. Or, you can cover them, refrigerate and rewarm when you would like. They will keep for a couple of days.