Cinnamon Rolls

Combine the goat milk and ¼ cup goat butter to a microwave-safe bowl and heat for 60 seconds, or until warm but not hot. If too hot to touch, allow it to cool.

In a separate bowl, combine dry ingredients. Add 3 cups flour, ¼ cup granulated sugar, salt, and cinnamon.

Using a standing mixer with a dough hook attachment, prepare to make your dough. Add the warm goat milk and butter to the bowl, pour in the dry active yeast, and stir. Wait about 10 minutes for the yeast to bloom.

Add the ingredients from the dry mixture, the egg, and mix for about 5 minutes on a medium speed. Sprinkle in the remaining dough until a solid shape begins to form. Remove from bowl and knead into a ball.

Place aside in a lightly greased bowl and allow the dough to rise. Cover with a towel or plastic wrap for about 1 hour, or until doubled in size.

Lightly flour your surface and roll the dough out to a rectangular shape until it has about ¼ inch thickness.

Spread and brush the melted goat butter across the rolled-out dough. Sprinkle the cinnamon and brown sugar across it, spread evenly.

Roll up the dough into a log-like shape. Use a sharp knife or floss to remove the two ends of the cinnamon roll. Cut the remaining to about 1½ inches in size.

Place the rolls together in your pre-greased cast iron or regular pan. It may be best to cook in two batches. The rolls can be frozen to cook later by saving in plastic wrap.

Preheat the oven to 350°F while the rolls rise again for about 25 minutes.

Bake the rolls for 25-30 minutes, or until golden brown on the top.

While the rolls cool for about 10 minutes, begin to make the icing.

Whisk together the powdered sugar, vanilla, and goat milk. Add more or less milk depending on the desired thickness.

Drizzle the icing across the top just before serving and enjoy!