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Prep time
4 hours 30 minutes
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Cook time
40 minutes
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makes
12 cinnamon rolls
Author Notes
So many memories have been made in my family thanks to cinnamon rolls. My whole family loves them, and through the years they've become a staple at family get-togethers, which tend to start in the late morning (aka cinnamon roll o’clock). A little treat like this is the perfect thing to munch on as we greet each other, catch up, and wait for the big meal, which usually takes place in the afternoon after a few rounds of cornhole, bocce ball, or whatever other game we’re playing together. When I was younger, I loved walking into my grandma’s house to the smell of cinnamon rolls baking. Then, my mom took over—a fabulous baker, especially when it comes to yeasted goods. Now, I happily wear the cinnamon roll crown any time the family gives me the occasion.
Like so many baked goods, there’s really no wrong way to cinnamon roll. I’m usually a fan of using a buttery, rich dough for a super decadent cinnamon roll, but these rolls are a bit more dense and cake-like inside because sometimes I’m really craving a super soft cinnamon roll instead. My family agrees—big time—and these rolls are the result of many years of tweaking and testing to get that just right crowd favorite. The dough is so easy to work with, and bakes up light and pillowy soft. You can bake them all in one day, or you can refrigerate them overnight for the final rise, so you’ll be ready to wake up and bake ‘em fresh in the morning.
Each roll is packed with delicious cinnamon swirls, and they’re generously brushed with butter before baking. Then, for an adults-only twist, they’re positively slathered in bourbon icing made with Maker’s Mark 46® and vanilla bean, which teases out the vanilla flavors in the spirit. There's something extra special about filling the kitchen with the incredible smell, then bringing out a tray of warm, gooey cinnamon rolls covered in bourbon-infused icing for all the grown-ups to enjoy—it’s the best party trick ever. To wash them down, I like to make a Vanilla Bean Boulevardier that combines the spiced notes of Maker’s Mark 46®, sweet vermouth, and muddled vanilla bean pods for a drink that pairs perfectly. —Erin Jeanne McDowell
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties. Order a bottle of Maker's Mark to make this cocktail (and many more).
WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2023 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
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Cinnamon Rolls With Bourbon Icing
Ingredients
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For the dough:
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⅓
(75 grams) warm water (about 85°F/30°C)
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2 ¼ teaspoons
(7 grams) instant dry yeast
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¾ cups
(173 grams) whole milk
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3 ¾ cups
(450 grams) bread flour
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¼ cups
(28 grams) dry milk powder
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2 tablespoons
(25 grams) granulated sugar
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1 ½ teaspoons
(6 grams) fine sea salt
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1
(56 grams) large egg
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2 tablespoons
(28 grams) unsalted butter, melted
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2 tablespoons
(30 grams) sour cream
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Neutral oil (such as canola or vegetable), for greasing the bowl
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—
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For the filling:
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¾ cups
(159 grams) dark brown sugar (light works too, if it’s all you have)
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1 tablespoon
(8 grams) ground cinnamon
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¼ teaspoons
freshly grated nutmeg
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½ teaspoons
fine sea salt
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6 tablespoons
(85 grams) unsalted butter, melted
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—
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For the icing:
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¼ cups
(60 grams) Maker’s Mark 46®
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1
vanilla bean, halved and seeds scraped out (or 1 teaspoon vanilla extract)
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1 ¾ cups
(198 grams) powdered sugar
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¼ cups
(60 grams) heavy cream, plus more as needed
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4 tablespoons
(56 grams) unsalted butter, melted, for finishing
Directions
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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.
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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.
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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.
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Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is very smooth.
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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.
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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.
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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.
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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.
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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.
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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.
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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).
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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).
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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.
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Let cool for 15 minutes, then spread or drizzle the icing over each roll. Serve the rolls warm or at room temperature.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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