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3 cups all purpose flour
1/4 cup granulated sugar
1 package quick rising active dry yeast
1 teaspoon salt
1 cup warm water 120-130 degrees
6 tablespoons softened butter, divided
1 egg at room temperature
1/2 cup packed light brown sugar, divided
1 teaspoon cinnamon
1 1/2 cups confectioners sugar
2-3 tablespoons milk
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease a 13x9 inch baking pan. Place 2 cups of flour, granulated sugar, yeast and salt in a large mixing bowl. Slowly stir in warm water. Add 2 tablespoons butter and the egg beating until very smooth. Add the rest of the flour slowly and stir until soft dough forms. Place saran wrap over the top of the bowl and let dough rise for about 30 minutes or until doubled. Flour a smooth surface and roll dough into a 15x12 inch rectangle. Spread the rest of the butter on the dough.
In another bowl mix cinnamon and brown sugar together. Sprinkle the mixture over the dough. Roll dough up in tight roll starting on the 12 inch side. Once dough is rolled tight cut into 12 slices. Place each slice cut side down into the baking dish. Cover and place on a wire rack over a large pan of hot water. Let rise 30 minutes or until buns double in size.
Uncover and bake 25 to 30 minutes or until brown. Cool 1 minute then loosen the edges and place on a serving plate. To make the glaze mix confectioners sugar, vanilla and 2 tablespoons of milk in a bowl until smooth. If there is not enough liquid you can add 1 more tablespoon of milk. Glaze cinnamon buns and serve warm.
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