Homemade Cinnamon Rolls #SundaySupper #CookingAdventure
 
Prep time
Cook time
Total time
 
Sweet dough cinnamon rolls from Food Network Magazine
Author:
Recipe type: Brunch
Cuisine: American
Ingredients
  • sweet roll dough
  • ½ cup whole milk
  • 1¼ oz packet active dry yeast (2¼ teaspoons)
  • ¼ cup sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
  • 1 large egg yolk
  • 1½ teaspoons vanilla extract
  • 2¾ cups all purpose flour, plus more for dusting
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground nutmeg (optional)
  • Classic cinnamon rolls
  • Batch of sweet dough above
  • 1½ sticks of unsalted softened butter, plus more for the pan
  • ⅓ cup granulated sugar
  • 2 tablespoons ground cinnamon
  • For the Glaze
  • 1¼ cups confectioners sugar
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract
  • pinch salt
Instructions
  1. To make the sweet dough
  2. Warm ½ cup water and the milk in a saucepan over low heat until a thermometer registers 100 to 110. Remove from heat and sprinkle the yeast on top then sprinkle with a pinch of the sugar; set aside, undisturbed until foamy about 5 minutes.
  3. Whisk the melted butter, egg yolk, and vanilla into the yeast
  4. mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  5. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size. About 1 hour, 15 minutes.
  6. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
  7. To make the rolls- butter a 9 x 13 inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10 by 18 rectangle. Spread the butter over the dough, leaving a 1 inch border on one side. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18 inch log, rolling toward the clean border.
  8. Pinch the seam to seal.
  9. Slip a long taut piece of thread or unflavored floss under the roll, about 1½ inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat cutting every 1½ to make rolls. Place the rolls in the prepared baking dish.
  10. Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour , 10 minutes.
  11. Preheat oven to 350 . Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. let cool 10 minutes in pan.
  12. Make the glaze- Whisk confectioners sugar , melted butter, milk, vanilla, and salt in a bowl until smooth. Drizzle over warm rolls.
  13. Recipe courtesy of Food Network Magazine
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/homemade-cinnamon-rolls-sundaysupper-cookingadventure