Brown Sugar Cinnamon Rolls - The Breakfast Hub

These are almost, Almost Famous Cinnamon Rolls the key diference being: Brown Sugar! I have never made Cinnamon Rolls before. The closest I’ve come is popping open a Pillsbury can. I thought it was time to give it a try, I made sure I had a few hours to dedicate to the process. The dough is what worried me the most, I pictured a burnt outside and completely doughy center or hard as a rock, rival only to the worst of Christmas fruit cakes. Luckily, for me and my taste testers these fears were not realized.

What do you like to add to your Cinnamon Rolls?

The Dough
1 Cup Milk
2 1/2 tsp Yeast
1/4 Cup & 1/4 tsp Sugar
4 Tbsp Butter, Melted (plus more for the bowl)
1 Egg Yolk
1 1/2 tsp Vanilla
2 3/4 Cups Flour (plus more is needed)
3/4 tsp Salt
1/2 tsp Nutmeg

The Filling
Flour for dusting
8 Tbsp Butter, Softened (plus more for the pan)
1/2 Cup Brown Sugar
2 Tbsp ground cinnamon

The Glaze

2 Cups Confectioners’ Sugar
1/3 Cup Milk or Cream
4 tablespoons unsalted butter, melted
1/2 tsp Cinnamon

Warm the Milk in the microwave for 30 seconds. Sprinkle in the Yeast and 1/4 tsp Sugar (don’t stir). Set aside until foamy, 5 minutes.

Whisk in the melted butter, egg yolk and vanilla.

In a separate bowl whisk the Flour, the remaining Sugar, Salt and Nutmeg.

Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. (This is where I REALLY wish I had a stand mixer.) Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour minimum.

Roll out the dough. Place the butter first, then filling on the dough. Cut into 12 equal buns. Butter a 9-by-13-inch baking pan; place the buns cut-side up in the pan, leaving space between each.

Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter.

Transfer the buns to a rack and spoon the glaze on top while still warm.

Happy Cooking!

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