Cinnamon Rolls with Icing
"Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. The enriched yeast dough is a snap to make and even easier to shape into decadent, delicious cinnamon rolls. Best of all, the rolls can be baked ahead and reheated for a fresh-from-the-oven breakfast treat. For more on cinnamon rolls, including tips from Malgieri, see Classic Recipes: Cinnamon Rolls...."
INGREDIENTS
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2/3 cup whole milk
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2 (1/4-ounce) envelopes instant yeast (4 teaspoons total)
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1/2 cup sugar
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2 large eggs, at room temperature
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3 cups unbleached bread flour
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1 teaspoon fine sea salt or table salt
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4 tablespoons (1/2 stick) unsalted butter, cut into 6 pieces and softened at room temperature
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8 tablespoons (1 stick) unsalted butter, cut into small pieces and softened at room temperature, plus additional butter for greasing the pan and plastic wrap
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3/4 cup packed light brown sugar
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1 tablespoon ground cinnamon
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2 teaspoons pure vanilla extract
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2 tablespoons unsalted butter
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1 cup confectioners' sugar, sifted after measuring
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Special equipment: Instant-read thermometer, stand mixer fitted with a dough hook, 13- by 9-inch metal baking pan, parchment paper or foil
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