Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle.

Deselect All. 3/4 cup whole milk, warmed to 110 degrees F. One 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons) 3 tablespoons granulated sugar

For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to ...

For the base: Preheat the oven to 350 degrees F. Line a 9-inch cake pan with parchment paper and set aside. Melt the butter in a medium skillet, then add the brown sugar.

For the rolls: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with butter and dust with granulated sugar. Set aside. In a small bowl, combine the granulated sugar and cinnamon.

For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk ...

For the dough: Add the dough ingredients to the bread pan of a 2-pound capacity bread machine in the following order: milk, butter, salt, granulated sugar, bread flour, yeast and milk powder.

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast …

Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir).