This was my second experience baking with yeast and it was definitely easier than the first. It took two days to make these cinnamon rolls but it was so very worth it! I prepared the dough yesterday morning and they spent all day and night in the fridge. I put them in the oven early this morning. The glaze is super easy to make and by the time they were done cooking I could barely restrain myself from taking a bite!
For the dough:
- 1 Tbs. (1 package) active dry yeast
- 1/2 cup warm water (105°F)
- 4 1/2 cups all-purpose flour, plus more as needed
- 4 eggs
- 1/4 cup granulated sugar
- 2 tsp. kosher salt
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar mixed with 1 Tbs. ground cinnamon
For the vanilla glaze:
- 1 cup confectioners’ sugar
- 1/2 tsp. kosher salt
- 2 Tbs. unsalted butter, melted
- 2 Tbs. milk
- 1 tsp. vanilla extract
- To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes.
- Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes.
- Add the room-temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.
- Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle.
- Brush the rectangle with half of the melted butter, leaving a 2-inch-wide strip uncovered on one long side. Sprinkle the cinnamon sugar over the butter.
- Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together.
- With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish.
- Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.
- The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350°F.
- Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes.
- In a small bowl, sift together the confectioners’ sugar and salt.
- In a separate bowl, whisk together the butter, milk and vanilla, then stir into the sugar mixture to form a smooth paste.
- Spread the glaze over the warm rolls and serve immediately (makes for 10 large rolls).
Recipe from William Sonoma and Maria Helm Sinskey’s Family Meals .