Prep 20 mins
Cook 3 hrs
I really like Canadian Chef Michael Smith and cinnamon rolls. I saw him make these on his "Chef at Home" series and just had to try them. Very rich, but oh so good.
- 1 cup milk
- 1⁄2 cup butter
- 1⁄2 cup brown sugar
- 1 tablespoon vanilla
- 1 teaspoon salt
- 5 cups flour
- 1 tablespoon instant dry yeast
- 4 eggs
For the filling
- 1⁄2 cup butter, room temperature
- 1 cup brown sugar
- 2 tablespoons cinnamon
For the glace
- 2 teaspoons vanilla
- 4 tablespoons cream
- 1 cup powdered sugar
- 1. In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. If more flour is needed, by all means add it to achieve the desired outcome. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.
- 2. Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge.
- 3. Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking dish. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
- 4. Meanwhile preheat your oven to 350. When the dough is ready, bake for 20 to 25 minutes.
- 5. When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them.
I made these two days ago and they were a huge hit!!! I only made 1/2 of the recipe, which still made 12 rolls, but did have to add almost a cup of extra flour, probably because I live in Florida, no altitude. Then when it came to the filling, it was next to impossible, or at least for me, to spread the mixture out on the dough. So I spread about 2/3 of the dough with the mixture, then just buttered the rest and sprinkled cinnamon and brown sugar on it. So mine was extra rich and very sweet, but still such a huge hit with DS and his GF and then also with her DM. Leftovers worked well to heat up in the microwave for several seconds. Next time I would just spread the softened butter on the rolled out dough and then spread the mix of brown sugar and cinnamon on top of it. Thanks for this great recipe, a new family favorite!!! Made for Holiday Tag!!!