This is the first time I’ve seen/used a recipe that creams butter and sugar together first (vs. previous times I’ve added it melted, or beat it in bit by bit into the dough like a brioche). It works! This dough is very soft, though, so flour your work surface and hands well.
In a small microwave-safe bowl, microwave the whole milk at high power in 30-second bursts until it’s warm but not hot. Stir in the yeast and a pinch of granulated sugar and let the milk stand until foamy, about 5 minutes.
In the bowl of a standing electric mixer fitted with the paddle, beat 1 stick butter with 1/2 cup granulated sugar and 1 teaspoon salt on medium until light and fluffy. Beat in the eggs, 1 at a time, until blended. Add 2 cups flour and beat on low until incorporated. Beat in the warm milk mixture, scraping in any yeast that has settled in the bottom of the bowl.
Switch to a dough hook. Gradually add the remaining 2 1/4 cups flour and beat at medium speed until a soft, sticky dough forms, about 5 minutes. Scrape the dough into a large, lightly oiled bowl and cover with plastic wrap. Let the dough stand in a warm place until it is doubled in bulk, about 1 hour.
Cut four 15-inch-long sheets of wax paper. Turn the dough out onto a well-floured work surface and divide it into quarters. Working with 1 piece at a time, roll the dough to a 14-by-7-inch rectangle, about 1/4 inch thick. Roll the dough around the rolling pin and unroll it onto a sheet of wax paper. Repeat with the remaining 3 pieces of dough. Transfer 2 sheets of dough to each of 2 baking sheets and freeze for about 15 minutes, until well chilled but still pliable.
Meanwhile, in a medium bowl, whisk the remaining 1 stick butter, brown sugar, 1 tablespoon cinnamon, and a pinch of salt until smooth.
Evenly spread 1 sheet of dough with one-fourth of the cinnamon butter. Trim the edges to form a neat 12-by-6-inch rectangle. Working from a long side, tightly roll up the dough. Return the dough to the freezer and chill until very cold, about 20 minutes. Repeat with the remaining sheets of dough and cinnamon butter.
Butter a 10-inch springform pan. Cut the rolls 1 inch thick (you should have about 48). Arrange the cinnamon rolls, cut side up, in concentric circles in the pan, starting from the edge and working into the center. Cover the rolls with plastic wrap and let them rise in a warm place for about 1 hour and 30 minutes, until puffy.
Preheat the oven to 350°F. In a small bowl, mix the confectioners’ sugar with the half-and-half and the remaining 1/8 teaspoon cinnamon.
Remove the plastic from the rolls and bake them for about 25 minutes, until golden and risen and an instant-read thermometer inserted in the center registers 180°. Let stand for 5 minutes, then run a knife around the inside of the pan to loosen the ring from the rolls. Remove the ring. Slide the rolls onto a plate, drizzle with the glaze and serve.
**My own notes** I go extra with the spices–I get the milk very hot and steep cardamom, ginger, and nutmeg in it and then let it cool down to warm (vs. just warming it a little in the microwave). I like to be able to taste spices in the dough. Adding a little orange zest is nice, too.
1 Comment
This is the first time I’ve seen/used a recipe that creams butter and sugar together first (vs. previous times I’ve added it melted, or beat it in bit by bit into the dough like a brioche). It works! This dough is very soft, though, so flour your work surface and hands well.
Source: [Food & Wine](https://www.foodandwine.com/cinnamon-rolls-6422758)
1 cup whole milk
2 envelopes active dry yeast
1/2 cup plus 1 pinch granulated sugar
2 sticks (8 ounces) unsalted butter, softened
1 1/2 teaspoons salt, plus more for seasoning
2 large eggs
4 1/4 cups sifted all-purpose flour
1/2 cup packed dark brown sugar
1 tablespoon plus 1/8 teaspoon ground cinnamon
1 cup confectioners’ sugar
2 tablespoons half-and-half
In a small microwave-safe bowl, microwave the whole milk at high power in 30-second bursts until it’s warm but not hot. Stir in the yeast and a pinch of granulated sugar and let the milk stand until foamy, about 5 minutes.
In the bowl of a standing electric mixer fitted with the paddle, beat 1 stick butter with 1/2 cup granulated sugar and 1 teaspoon salt on medium until light and fluffy. Beat in the eggs, 1 at a time, until blended. Add 2 cups flour and beat on low until incorporated. Beat in the warm milk mixture, scraping in any yeast that has settled in the bottom of the bowl.
Switch to a dough hook. Gradually add the remaining 2 1/4 cups flour and beat at medium speed until a soft, sticky dough forms, about 5 minutes. Scrape the dough into a large, lightly oiled bowl and cover with plastic wrap. Let the dough stand in a warm place until it is doubled in bulk, about 1 hour.
Cut four 15-inch-long sheets of wax paper. Turn the dough out onto a well-floured work surface and divide it into quarters. Working with 1 piece at a time, roll the dough to a 14-by-7-inch rectangle, about 1/4 inch thick. Roll the dough around the rolling pin and unroll it onto a sheet of wax paper. Repeat with the remaining 3 pieces of dough. Transfer 2 sheets of dough to each of 2 baking sheets and freeze for about 15 minutes, until well chilled but still pliable.
Meanwhile, in a medium bowl, whisk the remaining 1 stick butter, brown sugar, 1 tablespoon cinnamon, and a pinch of salt until smooth.
Evenly spread 1 sheet of dough with one-fourth of the cinnamon butter. Trim the edges to form a neat 12-by-6-inch rectangle. Working from a long side, tightly roll up the dough. Return the dough to the freezer and chill until very cold, about 20 minutes. Repeat with the remaining sheets of dough and cinnamon butter.
Butter a 10-inch springform pan. Cut the rolls 1 inch thick (you should have about 48). Arrange the cinnamon rolls, cut side up, in concentric circles in the pan, starting from the edge and working into the center. Cover the rolls with plastic wrap and let them rise in a warm place for about 1 hour and 30 minutes, until puffy.
Preheat the oven to 350°F. In a small bowl, mix the confectioners’ sugar with the half-and-half and the remaining 1/8 teaspoon cinnamon.
Remove the plastic from the rolls and bake them for about 25 minutes, until golden and risen and an instant-read thermometer inserted in the center registers 180°. Let stand for 5 minutes, then run a knife around the inside of the pan to loosen the ring from the rolls. Remove the ring. Slide the rolls onto a plate, drizzle with the glaze and serve.
**My own notes** I go extra with the spices–I get the milk very hot and steep cardamom, ginger, and nutmeg in it and then let it cool down to warm (vs. just warming it a little in the microwave). I like to be able to taste spices in the dough. Adding a little orange zest is nice, too.