1 cup Milk
3 Tbsp Butter
1 Tbsp Sugar
1/4 tsp Salt
3 cup All purpose flour
1/2 Tbsp cinnamon, more if you like
1/4 cup Sugar
3 Tbsp Butter, melted
Chopped walnuts (optional)
In a sauce pan, heat milk and 3 Tbsp butter until warm and melted, don't let it boil. Remove from heat and let cool to 110 degrees. Should be warm but not too hot or it will kill the yeast. Transfer mixture to large mixing bowl and sprinkle on yeast. Let sit to activate for 10 minutes, then add 1 Tbsp of sugar and salt and stir.
Next add in flour, 1/2 cup at a time, stirring as you go. Dough will be sticky. When it's too thick to stir, transfer to lightly floured surface and knead for about 1 minute until it forms a loose ball. Use another bowl, coat with cooking spray and add dough ball. Cover with plastic and let rise for 1 hour or double in size.
After rise, roll out dough on lightly floured surface into a thin rectangle. Brush with 3 Tbsp of melted butter. Sprinkle 1/4 cup sugar and cinnamon evenly (and nuts). Starting at 1 end, tightly roll up dough ending with seam side down. With knife, cut dough into 1-1/2 to 2-inch sections and placed in greased 8x8 square pan or round pan. You should have about 9 to 10 rolls. Brush tops with remaining butter and cover with plastic. Let sit for quick rise while oven preheats to 350 degrees. Bake for 25 to 30 minutes. Let cool for a few minutes before applying glaze.
Glaze
2 Tbsp butter
2 cup Powdered sugar
1/2 tsp Vanilla extract
3 Tbsp hot water
Mix all in bowl and drizzle over warm cinnamon buns.
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