Dessert: Cinnamon Rolls with Icing

Recipe by Nick Malgieri 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

Ingredients

2/3 cup whole milk
2 (1/4-ounce) envelopes instant yeast (4 teaspoons total)
1/2 cup sugar
2 large eggs, at room temperature
3 cups unbleached bread flour
1 teaspoon fine sea salt or table salt
4 tablespoons (1/2 stick) unsalted butter, cut into 6 pieces and softened at room temperature

Instructions

In a heavy, small saucepan over moderate heat, warm the milk until it almost reaches a boil. Remove the pan from the heat and let the milk cool to lukewarm (about 100 °F).
In the bowl of a stand mixer, whisk together the lukewarm milk and yeast. Wait 30 seconds, then whisk again. Add the sugar and eggs and whisk to combine. Add the flour and salt and use a rubber spatula to stir together. Scrape the bowl to make sure there is no unabsorbed flour clinging to the sides or at the bottom of the bowl. Distribute the butter pieces on the surface of the dough, then place the bowl on the mixer and attach the dough hook.
With the mixer on low, knead the dough until it comes together, about 2 minutes. Using a rubber spatula, scrape the dough off the hook and from the bottom and sides of the bowl. With the mixer on medium, knead the dough until it's smooth and elastic, about 1 minute. Cover the bowl with plastic wrap and let the dough rest at warm room temperature for 1 hour. (The dough won't double in size, but may look slightly puffy.)