Description
Delicious soft cinnamon rolls topped with a creamy icing.
Ingredients
Scale
- 4 tbsp unsalted butter
- 3/4 cup whole buttermilk or whole milk
- 2 1/4 tsp instant/rapid rise yeast or active dry yeast
- 1/4 cup granulated sugar, divided
- 3 1/4 cups bread flour, spooned and leveled, divided
- 1 tsp coarse Kosher salt
- 1/4 tsp ground nutmeg
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract, optional
- 4 tbsp unsalted butter, melted
- 3/4 cup dark brown sugar, packed
- 1 1/2 tbsp cinnamon
- 1 1/2 cups powdered sugar
- 5–6 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract, optional
Instructions
- Melt the butter in a small saucepan over medium heat. Add the buttermilk and stir. Warm the mixture just until it reaches between 110-115 degrees F. If it gets too hot, it may cause the yeast to be inactive.
- In the bowl of your stand mixer, stir together 3 cups of the flour (reserve 1/4 cup for rolling out the dough later) with the warm milk mixture, the sugar, salt, nutmeg, eggs and extracts into a rough shaggy dough. With the dough hook, knead on medium/low speed for 10 minutes. The dough will be soft, sticky, and loose, but don’t add more flour.
- Lightly spray a large bowl with nonstick spray. Place the dough in the bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size, about 60-90 minutes.
- Set the bowl of dough, still covered, in the refrigerator to chill for 1-2 hours, or overnight.
- Turn the cold dough out onto a lightly floured work surface. Roll your dough out into a rectangle measuring approximately 12×18 inches.
- Line a 9×13 pan with a sheet of parchment paper or spray with non-stick spray.
- Melt your butter and spread it evenly over the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle that evenly over the butter.
- Roll up the dough (starting on one of the long sides) into a log. Cut the dough into 12 rolls.
- Place the rolls, cut side up, in the pan. Cover with a towel and set in a warm place for 20 minutes to puff up.
- Preheat the oven to 350 F.
- Bake the rolls on the center oven rack for about 22-25 minutes, until they appear done in the middle, and the top is golden brown.
- In a bowl, stir together all the icing ingredients until smooth. Immediately drizzle over the hot rolls.
- Let the rolls cool for about 10 minutes and serve warm.
Notes
- Chill time allows the gluten to rest and develop flavor.
- If using instant/rapid rise yeast, you can skip the proofing step, but it’s recommended to ensure the yeast is active.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg