I love cinnamon rolls…well, everyone loves cinnamon rolls. Some people love them smothered in icing, some people love them more buttery and bready, some people love the Pillsbury cinnamon rolls that aren’t rolled at all…I love them all. My sister bought me this book called “The Newlywed Kitchen” when my husband and I first got married about 10 months ago. I have cooked a few things from it, but my favorite recipe from it is called “Orange-Cinnamon Honey Sticky Buns”. I am not a huge fan of orange cinnamon rolls, so I made a few modifications. See here to see the book with the original recipe.
Homemade cinnamon rolls aren’t as tough as they sound. They ARE as time consuming as they sound.
In the bowl of a stand mixer, combine yeast, water and sugar (see measurements below). Stir to dissolve. Let mixture sit until foamy.
You can see that it is bubbling up a little.
Add the rest of the sugar, salt, butter, egg + egg yolk, milk and 3 cups of flour. Mix on low until combined and then switch to a dough hook. Add 1/4 cup of flour at a time until you’ve added a total of 1 1/4 more cups. Using the dough hook, blend it together until just ‘tacky’. You can add a few tablespoons of flour if the consistency is too wet.
Turn mixer off and shape into a ball. Place ball of dough in a greased bowl and roll it around so that all edges are evenly coated in butter. Cover with plastic wrap and wrap closely to dough so there is little air touching dough.
Let it rise until it doubles in size (~2 hours). Lay the dough out on a flat surface and press down to flatten slightly.
Now! Grab the rolling pin!! (Oh, be sure you’ve dusted it with some flour!)
Roll into long rectangular shaped piece of dough…~18×9 inches.
Pretty! Meanwhile, you should have melted butter…
and cinnamon + brown sugar mixture
Brush the melted butter all over the dough. Be generous 🙂
Add the cinnamon + brown sugar on top of the butter.
Melt 1/2 cup butter, 3/4 cup packed brown sugar, 1/4 cup honey, 1/4 cup milk, 1/4 tsp kosher salt.
Pour this mixture into the bottom of 9 x 13 pan. Roll it up so it looks like a log. Cut it into ~14-16 slices.
Place evenly on top of the melted butter. Refrigerate overnight. Rolls will continue to rise overnight and be more dense and fluffy in the morning.
In the morning, bake at 350 degrees for 25-30 minutes.
You could also make more of the glaze to pour on top after you make in the morning if you should wish 🙂
Recipe for the dough:
7 tablespoons butter
1/4 cup warm water
3 teaspoons instant dry yeast
1/3 cup sugar
1 1/4 tsp kosher salt
1 large egg + 1 egg yolk
1 cup buttermilk
4 1/4 cups flour
For the filling:
4 tablespoons butter
2/3 cup packed light brown sugar
3 teaspoons ground cinnamon
For the glaze:
1 stick butter
3/4 light brown sugar
1/4 cup honey
1/4 milk (or heavy cream)
1/4 tsp kosher salt