Cinnamon Rolls

Cinnamon Rolls

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.

Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.

Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish

1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan

1/3 cup granulated sugar

2 tablespoons ground cinnamon

All-purpose flour, for dusting

1 batch Basic Sweet-Roll Dough

1 1/4 cups confectioners' sugar

4 tablespoons unsalted butter, melted

3 tablespoons milk

1/2 teaspoon vanilla extract

Pinch of salt