I’m in the midst of the hurricane that is the week of my sister’s wedding. We are furiously
making chocolate favors filled with nutella ganache coming up with a last minute favor idea. Maybe these cookies? Designing the programs. Baking the layers for the groom’s cake. Putting the finishing touches on the Bachelorette party. Whipping up a batch of granola. And buying my last minute bridesmaid shoes for a whopping $9. Sometimes procrastination pays off.
Why I’m writing a post in the midst of this—I’m still not sure. Maybe it’s because these little gems are too good to keep a secret? Or maybe it’s because I’m crazy? I’ll let you decide.
- Sweet Dough
- ¾ c. buttermilk, warmed to 110°
- 1 envelope (2¼ tsp.) instant or rapid rise yeast
- 6 tbsp. unsalted butter, melted and cooled
- 3 large eggs
- 4¼ c. all-purpose unbleached flour
- ¼ c. sugar
- 1¼ tsp. salt
- Sweet Cinnamon Mixture
- 1 c. packed light brown sugar
- 2 tsp. ground cinnamon
- 8 tbsp. unsalted butter, melted
- dash of sea salt
- 1 c. confectioners’ sugar
- 2 tbsp. milk
- dash of sea salt
- Make the Sweet Dough. Add a pinch of sugar to the warmed buttermilk. Add yeast and allow to proof for 5 minutes until foamy. (Click here to watch how to proof yeast.)
- Whisk together melted butter and eggs.
- Combine 4 cups of the flour, sugar, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and the egg mixture, and mix until the dough comes together, about 2 minutes.
- Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining ¼ cup of flour one tablespoon at a time until the dough clears the side of the bowl but sticks to the bottom.
- Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place dough in lightly oiled bowl (or not—I never oil my bowl) and wrap tightly with plastic wrap. Let rise in a warm draft free place until doubled in size.
- Make the Sweet Cinnamon Mixture. After dough has doubled in size, mix dry ingredients together in a small bowl. Melt butter in a separate bowl. Line muffin tins with liners or set out bundt pan.
- Turn the dough out onto a lightly floured surface or a Silpat. Using a bench knife, cut the dough into 60 equal pieces. Roll into balls.
- Dip each ball in butter and sweet cinnamon mixture. Place 3 dough balls per muffin tin or place in bundt pan.
- Cover and let rise until doubled in size, 1 to 1½ hours. (If making ahead of time, forgo the second rise and place the rolls in the fridge. Allow for second rise in the morning before baking.)
- Adjust oven rack to middle position and heat oven to 350°. Bake 25-30 if baking a bundt or 15-20 minutes if baking muffin style.
- _Make the Glaze._Whisk together ingredients until well combined.
- Allow muffins or bundt to cool for 5-10 minutes before icing.
- Serve warm.
Recipe adapted from America’s Test Kitchen. Inspired by these cinnamon rolls.
PS—Check out my Pinned It/Made It post over at Mint today.