Step 1. Measure the dry ingredients. In a medium bowl, whisk together 3 1/2 cups (490g) flour and instant yeast, and set aside. In a second bowl, measure out 1 1/4 cups + 2 tablespoons (195g) of flour (that you may or may not need to add to get a cohesive dough) and set it aside.

Step 2. Warm up the milk & combine the wet ingredients. Warm the milk, then add butter, sugar, salt, and eggs, and whisk until just combined. *The milk should be just warm, not hot, or it will kill the yeast when added to the flour mixture. 

Step 3. Combine the wet & dry ingredients. Add the warm milk mixture to a large mixing bowl and gradually add the flour-yeast mixture, mixing to combine using a fork or your hands.

Pour the mixture (which will have a sludge-like consistency at this point) onto a lightly floured countertop. Add the extra flour you set aside only as needed until the dough no longer sticks to your hands. *See photos for reference

Step 4. Knead the dough & let it rise. Knead the dough for 12 to 15 minutes or until soft and supple, and when you press your finger into it lightly, the indentation stays. Allow the dough to rise covered at room temperature in a lightly buttered mixing bowl until doubled in size (about 1 1/2 to 2 hours).

Step 5. Roll out the dough and fill it. When the dough has doubled in size, remove it to a well-floured countertop and lightly punch it down, pressing it with your hands to flatten it and start shaping it into a rectangle.

Make sure you have enough flour underneath the dough so that it doesn't stick when you start rolling it out. Use a lightly floured rolling pin to roll out the dough into a large rectangle approximately 25x15 inches (70cm x40cm).

Using your hand, slather on the butter, covering all but 1/4 inch around the perimeter of the dough. Sprinkle the cinnamon evenly over the dough, and add the sugar, covering the entire surface. Sprinkle the dough with a tiny bit of salt.

Step 6. Roll up, seal, and slice the dough into cinnamon rolls. Starting from the shorter left side (see photos), roll the dough by pulling it gently as you roll it over onto itself. Continue rolling and gently pulling as you go, keeping the rectangle as straight as possible after each fold.

Your rolling technique determines the layers: Roll tightly and pull firmly for thin, numerous layers. Roll more loosely for thicker, puffier layers. It's up to you!

This will help give you a more uniform final cinnamon roll "log" that can easily be cut into evenly sized rolls.

Step 7. Slice the cinnamon rolls and let them rise. Using a strand of dental floss (or a very sharp knife), slice each roll as evenly as possible into 2 1/2 to 3-inch pieces.

Place each roll (cut side down) into a buttered baking pan about 2 inches (5cm) apart. Cover the rolls loosely with lightly buttered sustainable cling film and allow them to rise in a warm place for about 40 minutes, or until they have become puffy, and no space remains between the rolls.

Step 8. Make the vanilla icing. Mix the powdered sugar, milk, vanilla, and a pinch of salt until well combined. Set aside until ready to glaze the hot cinnamon rolls.

Step 9. Bake the cinnamon rolls & add the icing. Just before the cinnamon rolls have finished their second rise, preheat the oven to 400°F/200°C. Remove the plastic wrap, and bake for approximately 25 to 27 minutes, or until golden brown on top and cooked through (or a digital thermometer reads 195–200°F (91–93°C).

If you notice them browning too quickly, tent them loosely with aluminum foil about halfway through baking time.

Remove them from the oven and drizzle the glaze all over the tops while they're still warm. For the best flavor, allow the cinnamon rolls to cool completely (or go ahead and eat them hot and fresh out of the oven). Enjoy!