So, if you know me well you might know I have a slight addiction to cinnamon rolls. When I first saw this recipe on Joy the Baker I was intrigued. However, I stood strong I didn’t “need” it. When it showed up later on Annie’s Eats the temptation was too great I decided to give it a try.
For the dough:
- 2¾ cups all-purpose flour, plus more as needed
- ¼ cup granulated sugar
- 2¼ tsp. instant yeast
- ½ tsp. salt
- 4 tbsp. unsalted butter
- 1/3 cup whole milk
- ¼ cup water
- 1 tsp. vanilla extract
- 2 large eggs
For the filling:
- 4 tbsp. unsalted butter
- 1 cup sugar
- 2 tsp. ground cinnamon
- ½ tsp. freshly grated nutmeg (I left this out)
- Combine the flour, sugar, yeast and salt in mixer.
- Combine the butter and milk in a small saucepan and heat just until the butter is melted. Set aside and let cool (115-125˚ F)
- Add the milk mixture, water, vanilla and eggs to the mixer bowl. Mix on low speed until dough forms.
- Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky. Knead about 3-5 minutes.
- Transfer the dough to a lightly oiled bowl, turning once to coat, and cover. Let rise in a warm place until doubled in bulk, about 1 hour. (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)
- While the dough rises, add the butter to a small saucepan and melt until browned. Set aside. I had to google this who knew that butter can get a “nutty” aroma. I probably didn’t go quite long enough but I didn’t want to burn it!
- Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.
- Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes.
- Roll the dough out into an approximately 12 x 20-inch rectangle. Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer. (Yes, really, use all of it.)
- Lightly grease a 9 x 5-inch loaf pan. Slice the dough vertically into 6 even strips. Stack the strips on top of each other and again cut again into 6 equal slices. Stack all the squares on top of each other and set into the prepared loaf pan.
- Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.
- Preheat the oven to 350˚ F. Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown. (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.) Check this I missed this and shouldn’t have!
- Remove from the oven and let rest in the pan 20-30 minutes. Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm.
Overall this was good it would be perfect for a brunch when you want something a little fancier. For my testers and I though we still agree that my go to cinnamon rolls in an hour are where it is at. Especially when it comes to time.