Kanelsnegle (Danish Cinnamon Rolls)

Ingredients

Warm milk

1 cup

Granulated sugar

1/4 cup

Active dry yeast

2 1/4 teaspoons

Unsalted butter

1/3 cup, melted

Salt

1/2 teaspoon

All-purpose flour

3 to 4 cups

Brown sugar

1/2 cup, packed

Ground cinnamon

2 tablespoons

Powdered sugar

1 cup

Vanilla extract

1 teaspoon

Instructions

1. In a large mixing bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for 5 minutes, or until foamy.
2. Add the melted butter and salt to the yeast mixture and stir to combine.
3. Gradually add the flour, 1 cup at a time, stirring well after each addition. Once the dough comes together, turn it out onto a lightly floured surface.
4. Knead the dough for about 5 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough into a large rectangle, about 1/4 inch thick.
7. In a small bowl, mix together the ground cinnamon and brown sugar. Sprinkle the mixture evenly over the dough.
8. Starting from one long side, tightly roll up the dough into a log. Cut the log into 12 equal slices.
9. Place the slices in a greased baking dish, leaving a little space between each roll. Cover with a clean kitchen towel and let them rise for another 30 minutes.
10. Bake the kanelsnegle for 20-25 minutes, or until golden brown.
11. In a small bowl, whisk together the powdered sugar, melted butter, and vanilla extract to make the glaze.
12. Drizzle the glaze over the warm kanelsnegle and serve.