Cinnamon Rolls With Bourbon Icing

Directions

1. Pour the water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and mix with a small spatula to combine. Let sit for 5 minutes.
2. In a small saucepan, heat the milk to about 110°F/45°C over medium-low heat (you can also do this in a liquid measuring cup in the microwave). Remove from the heat.
3. Add the bread flour, dry milk, sugar, and salt to the mixer bowl, then add the warm milk, egg, butter, and sour cream and mix on low speed for 4 minutes, or until a soft dough comes together around the dough hook.
4. Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is very smooth.
5. Transfer the dough to a greased medium bowl. Use both hands to gently turn the dough around so it’s coated lightly on all sides, then gently tuck it under itself to slightly round it. Cover the bowl with plastic wrap and let the dough rise for 1 hour to 1 hour 30 minutes, until visibly puffy and almost double in size.
6. Meanwhile, prepare the filling: In a small bowl, stir the brown sugar, cinnamon, nutmeg, and salt together to combine. Add the butter and mix until the mixture is evenly hydrated—it should be a spreadable paste. Set aside.
7. Make the icing: In a small pot, combine the Maker’s Mark 46®, vanilla bean, and the scraped seeds (if using vanilla extract, hold off on adding—you’ll add it later instead). Heat the mixture over medium heat, until it comes to a simmer. Simmer for 1 minute to reduce the mixture slightly and cook off the alcohol, then remove the pot from the heat. Let sit for 15 minutes, or until cooled to room temperature. Remove and discard the vanilla bean. If using vanilla extract, stir it in after the bourbon reduction cools down.
8. In a medium bowl, whisk the powdered sugar, cooled bourbon mixture, and heavy cream to combine. Add more cream as needed to make a thick, but drizzle-able icing.
9. Lightly grease a 9x13-inch baking pan with nonstick spray. When the dough has risen, punch it down and transfer it to a lightly floured work surface. Form it into a rough rectangle with your hands, then use a rolling pin to roll it out into a rectangle about 12x20 inches across and ½-inch thick.
10. Spread the cinnamon filling evenly over the surface in an even layer. Starting from one of the longer sides, roll the dough up into a tight spiral. Using kitchen twine, unflavored dental floss, or a sharp serrated knife, cut the log of dough into 12 equal pieces. Arrange the rolls with one of the spiral sides facing down in the prepared pan, spacing them evenly in 3 rows of 4 rolls each.
11. The dough is now ready for its second rise. Lightly spray a piece of plastic wrap with nonstick spray, and loosely cover the surface of the baking pan. If you’re ready to bake the cinnamon rolls, let them rise for 1 hour to 1 hour 15 minutes, until visibly puffy. If you want to make the cinnamon rolls for breakfast the following day, rise at room temperature for 20 to 30 minutes, then refrigerate the covered rolls for up to 10 hours (they will rise slowly in the fridge and be ready in the morning).
12. Preheat the oven to 350°F/175°C with a rack in the center of the oven. When the rolls have risen, remove the plastic wrap from the rolls (if you refrigerated the rolls overnight, let them come to room temperature for 30 to 45 minutes before proceeding).
13. Brush the surface of the rolls generously with the melted butter, making sure to use all of it. Bake until the rolls are golden brown and the center of the bun from the middle of the pan reaches 200°F/95°C, 35 to 40 minutes.
14. Let cool for 15 minutes, then spread or drizzle the icing over each roll. Serve the rolls warm or at room temperature.