As I mentioned in my last post, I'm in love with all things cinnamon so this recipe shouldn't surprise you. Do you love the franchise Cinnabon as much as I do? If yes, then this is the recipe for you. It's as close to the mall-buns as I've ever tasted. I sure hope you try this one. I'm actually thinking about giving some of these as Christmas presents. Please, please let me know if you try them. I'd love to hear what you think of them.
For the dough:
1 cup whole milk
1 packet active dry yeast - 1/4 ounce
1/4 cup sugar and 1/4 teaspoon sugar
4 tablespoons butter - melted
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups flour
3/4 teaspoon salt
1/2 teaspoon grated nutmeg
For the filling:
1 stick butter - very soft
1/2 cup sugar
3 tablespoons cinnamon
For the glaze:
2 cups confectioners sugar - sifted
1/3 cup heavy cream
4 tablespoons butter - melted
Warm the milk in a saucepan until it reaches about 100 degrees. (Don't over heat or it will kill the yeast.)
Remove from heat and sprinkle package of yeast and 1/4 teaspoon on top of milk. Do not stir. Cover and let sit for 5 minutes until foamy. Whisk in butter, yolk and vanilla.
Whisk together the flour, 1/4 cup of sugar, salt and nutmeg into the bowl of a mixer. Make a well and add the yeast mixture to the center. Using a dough hook, knead the dough on low until it gathers around the hook, about 5 minutes. If the dough is too sticky, add up to 2 tablespoons of flour.
Remove the dough and shape into a ball. Spread some butter in a bowl and place the dough in the bowl to rise for 1 hour 15 minutes.
Roll the dough on a lightly floured surface into a rectangle about 12 X 14 inches. Mix together the cinnamon and sugar for the filling. Spread the butter on top of the dough leaving about 1/2 inch toward the top of the rectangle. Sprinkle all of the cinnamon/sugar onto the butter. On the 1/2 inch that is still exposed, spread a bit of water.
Starting nearest you, roll the dough up and seal at the watered end. Cut the rolls about 1 1/2 inches thick. Place them in a buttered 13 x 9 pan, cut side down. Cover and let rise for 40 minutes.
Preheat oven to 325 degrees and bake for 30 to 35 minutes until golden brown. Make the glaze and after rolls have cooled to warm, spread the glaze on top.
These rolls are best eaten warm but are still delicious at any temperature!!!
Love,
Beth
