Cinnamon Rolls

Found this recipe on NYT Cooking and figured I'd give it a go! I used coconut milk instead of regular milk and honestly, I don't think it worked well - didn't end up as flaky. So, may have to give it a go again with regular milk. But, it still worked out and of course, anything with butter and cinnamon can't taste bad.

Cinnamon Rolls
Link to Recipe (Makes 9 rolls)

Prep Time: 45 minutes (plus resting)
Cook Time: 35 minutes
Total Time: 1 hr 20 minutes

Ingredients:
For the dough- 
1 cup whole milk (this is where I used coconut milk and perhaps should not have)
4 tbsp sugar
2 1/4 tsp active dry yeast (equivalent to 1 -1/4 ounce envelope)
4 cups all purpose flour
1 1/2 tsp baking powder
1 large egg
6 tbsp unsalted butter, melted
Nonstick spray for the bowl



For the filling/assembly-
1 1/4 cups brown sugar
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter (1 stick), melted
3 cups confectionary sugar (I only used 1 cup as this is just for the glaze)
5-6 tbsp whole milk or heavy cream (I used 2-3 tbsp of heavy cream for glaze)

Directions:
1. Warm milk in a small pop over medium heat until it is hot to the touch but not yet simmering
2. Add yeast and 2 tbsp sugar and whisk to dissolve/break up clumps
3. Let sit until it is foamy and starting to bubble (about 2-5 minutes)
4. Combine flour, remaining 2 tbsp sugar, baking powder, and salt and mix to combine.
5. Add milk mixture and egg. Stir to combine.
6. Add melted butter and stir until a shaggy lump of dough forms.
7. Turn dough out onto a lightly floured surface and knead until shiny and elastic, about 4-5 minutes. If it seems sticky, add a bit of flour.
8. Lighting grease large bowl and cover with plastic wrap. Place in a warm, draft free area for 1 1/2-2 hours.
9. Punch dough down to release any air that has built up. Cover tightly with plastic wrap and chill in the refrigerator for at least 1 hour (or overnight)
10. Once the dough is chilled (it should feel firm), turn it on a lightly floured surface and make a 6x10 rectangular about 1/4-1/3" thick.
11. Melt butter.
12. Combine brown sugar, cinnamon, and salt in a small bowl.
13. Brush dough with half of the melted butter and sprinkle sugar mixture on in an even layer (pat it down)
14. Drizzle remaining butter all over
15. Start at the end closest to you (e.g. long end) and roll up tightly, pressing lightly as you roll.
16. Cut log into 9 even pieces about 1 3/4" thick and put in a lightly-sprayed baking dish in a 3 x 3 rectangular with the spirals facing up.
17. Cover rolls with plastic wrap and place in a warm, draft free area until they have puffed up a bit (e.g. 1 hour)
18. Heat oven to 375 and place rolls in oven for about 32-35 minutes until golden brown
19. Make glaze by mixing confectionary sugar and heavy cream. (It's better if it's a bit thicker. I made mine and transferred it to a small bag and cut a hole out of the corner of the bag to easily drizzle on- then saved the extra for later.)
20. Once rolls are done, drizzle the glaze on.
21. Enjoy!