Cinnamon Rolls

• 3/4 cup warm water (110 degrees)
• 1 package dry yeast
• 1/4 cup sugar
• 3/4 tsp salt
• 1 egg, warmed in water for 3 minutes
• 3 1/2 cups bread flour (125g per cup)
• 4 Tbsp butter, softened
• 1 Tbsp cinnamon
• 1/2 cup brown sugar

Pour water into a small bowl, then add yeast and allow it to activate for 10 minutes. Add sugar, salt, and 1 cup of bread flour to the mixer bowl, then blend well. Add the warmed egg to the yeast and water, then mix with a fork. Add this to the mixer bowl, then attach a dough hook and start on low. Use a spatula to work the sides, then add about 1/2 cup of the remaining bread flour at a time. After the dough is pulling from the sides and isn't really sticky, take the dough out and finish kneading by hand on a floured surface for another 5 minutes. Cover with a damp cloth and let the dough rest for 10 minutes.

Roll the dough out into a square shape about 1/4 inch thick. Blend the cinnamon and brown sugar in a mixing bowl. Spread the softened butter over the surface of the dough, then sprinkle all of the cinnamon and brown sugar mixture evenly over the surface. Roll up the dough, then use a sharp knife to slice (slowly slice the dough, don't push the knife down) the dough into 15 pieces. Grease a 13 inch by 9 inch casserole pan, then add all 15 pieces. Cover with plastic wrap and wait about 45 minutes. Bake at 400 degrees for 16 minutes.