Cinnamon Rolls

1. Dissolve the yeast in the warm milk. Stir in the sugar, and let it sit for 5 minutes to activate the yeast.

2. Combine the egg, 2½ tbsp sugar, and softened butter until smooth. Mix in the milk mixture.

3. Combine the flour and salt. Gradually stir this dry mixture into the wet mixture until it forms a dough.

4. Knead the dough for at least 5 minutes until it is smooth, stretchy, and no longer sticky. If it is still sticky, add a little more flour. If it is too dry, add a little bit of warm water.

5. Cover the dough in the bowl, and let rest for 5 minutes to make it more controllable because it becomes too soft and flexible to roll into the proper cylindrical shape.

6. Place the dough on a lightly floured surface, and roll it out into a flat rectangle. Lightly dust the dough if needed to prevent sticking.

7. Spread the softened butter in a thin layer over the dough. Combine the sugar and cinnamon, and sprinkle it evenly over the butter.

8. Roll up the dough rectangle like a mat so you get a cylindrical log.

9. Cut the log into slices a few inches thick. Arrange the slices cut-side up in a baking pan.

10. Bake in the oven at 350°F until it turns golden brown.

11. Cool slightly and serve warm.