Instructions

1.  Dough: Place milk and 4 Tbs butter in a microwave safe glass measuring cup. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside for about 5 minutes. In the mixing bowl of the stand mixer, whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg (use paddle attachment for those using a stand mixer). Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
2.  Filling: Use softened or slightly melted butter (works both ways). Mix with white granulated sugar and cinnamon.
3. Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 14 equal pieces and then cut into rolls. Place **7 rolls in a 8”pan that has been sprayed with cooking spray, Cover pan with a clean towel and let rise in a warm place for about 30 minutes (or, if making the night before, cover with plastic wrap and put in the fridge, then put on counter to rise for about 45min). In the meantime, preheat oven to 350 degrees.
4. When rolls have finished rising bake for 12- 15minutes (one 8” round pan) or until light golden brown. If desired spread with icing or *cream cheese frosting while still warm. Makes 14 rolls (2-8” round pans)
5. **Place the other 7 rolls on a cookie sheet and freeze until hard, then put into a freezer bag.