Ooey-gooey and finger-lickin good. If you want someone to fall in love with you, make these cinnamon rolls and a really good cup of coffee on a Sunday morning. Then sit back and act like it was no big deal while they melt in front of you. —Erin McDowell
12 hours 45 minutes
about 1 dozen fat rolls
For the dough:
bread flour (4 1/2 cups)
sugar (1/2 cup)
instant dry yeast (1 tablespoon)
kosher salt (1 tablespoon)
eggs (cold from the refrigerator) (4 eggs plus 1 yolk)
milk (cold from the refrigerator) (1 cup minus 2 tablespoons)
soft unsalted butter, plus more for the pan (18 tablespoons)
brown sugar (1/2 cup plus 1 tablespoons)
granulated sugar (1/4 cup)
1 1/2 tablespoons
freshly grated nutmeg
large egg, beaten with water, for brushing
For the icing:
heavy cream, plus more as needed
In This Recipe
Make the dough the day before you want to make the cinnamon rolls. To make the dough, combine the bread flour, sugar, yeast, and salt in the bowl of an electric mixer fitted with the dough hook.
Add the eggs and milk and mix on low speed until the mixture forms a ball around the hook, 4 minutes. Increase the speed to medium and mix until the dough is very smooth, 5 more minutes. (Note: If you are planning to make the cinnamon rolls on the same day, use room temperature eggs and warm milk.)
Continue mixing the dough on medium speed and add the butter 1 tablespoon at a time, mixing well to incorporate after each addition. All of the butter should be added over 3 minutes of mixing.
Transfer the dough to a large, oiled bowl and let rise, covered, for 1 to 1 1/2 hours. The dough is very enriched, so it may not expand much.
While the dough rises, prepare the filling. In a medium bowl, combine the melted butter, brown sugar, granulated sugar, cinnamon, and nutmeg. Let the mixture firm up to a spreadable consistency at room temperature. Reserve at room temperature.
Transfer the dough to a parchment-lined baking sheet and pat out into a rectangle with about 1-inch thickness. Cover directly with plastic wrap and refrigerate overnight. (Note: If you want to make the cinnamon rolls the same day, refrigerate the dough for 1 hour or freeze for 15 to 20 minutes at this point, then continue.)
Preheat the oven to 375º F. Grease a large casserole or 9- x 13-inch baking dish generously with softened butter.
Lightly flour your work surface, then turn the dough out onto it. Remove the parchment from the dough, and flour the top surface of the dough. Roll the dough out into a rectangle about 1/2-inch thick.
Dollop the prepared filling all over the dough, then use an offset spatula to spread the filling into an even layer. Try to spread the filling all the way to the edges of the dough so it is fully covered.
Starting with the long side closest to you, begin to roll the dough into a tight spiral. Use your thumbs to prop the dough off the work surface and use your fingers to keep the roll tight while you work.
Slice the finished roll into pieces 1 1/2-inch wide using a serrated knife. Arrange the rolls inside the prepared baking dish, leaving about 1/4 inch between each one. Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for about 30 minutes.
Brush the top of the rolls with egg wash and bake until they are golden on the surface and the filling is bubbly, 25 to 30 minutes. While the rolls bake, combine the ingredients for the frosting in a medium bowl. Cover and reserve at room temperature.
When the rolls are baked, let them cool for 10 to 15 minutes, then spread or drizzle the icing on top. Serve warm.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.