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.
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
1/3 Cup Milk or Cream
4 tablespoons unsalted butter, melted
1/2 tsp Cinnamon
Whisk in the melted butter, egg yolk and vanilla.
In a separate bowl whisk the Flour, the remaining Sugar, Salt and Nutmeg.
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.
- 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
- Flour for dusting
- 8 Tbsp Butter, Softened (plus more for the pan)
- 1/2 Cup Brown Sugar
- 2 Tbsp ground cinnamon
- 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.
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