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Originally published Thursday, January 10, 2013 at 6:01 AM

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Recipe: Butterscotch-glazed cinnamon rolls

Makes 18 rolls 11 tablespoons unsalted butter 1 cup milk 400 grams all-purpose flour, more as needed (about 3 ½ cups) 400 grams dark...

The New York Times

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Makes 18 rolls

11 tablespoons unsalted butter

1 cup milk

400 grams all-purpose flour, more as needed (about 3 ½ cups)

400 grams dark brown sugar (about 2 cups)

7 grams active dry yeast (about 2 ¼ teaspoons; 1 envelope)

4 grams plus a pinch fine sea salt (about 1 teaspoon)

7 grams ground cardamom (about 3/4 teaspoon)

1 large egg

14 grams ground cinnamon (about 1 ½ tablespoons)

2 grams freshly grated nutmeg (about 1/2 teaspoon)

1 tablespoon bourbon or apple cider

1 teaspoon vanilla extract

115 grams confectioners' sugar (about 1 cup)

In a small saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120-130 degrees). Pour into a large mixing bowl. In a separate bowl, whisk together flour, 1/2 cup brown sugar, yeast, 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer with a paddle attachment. Beat in egg, then beat until dough comes together in a ball, about three minutes; it should be slightly tacky but not sticky. If it feels very sticky, beat in more flour, 1 tablespoon at a time.

Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about two minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about two to three hours.

Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until foam subsides and butter turns a deep nut brown; cool to room temperature.

In a small bowl, whisk together 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt.

Punch down dough and roll into a rectangle about 15 inches long and 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut dough crosswise into 18 slices (about 1/2-inch thick).

Lightly grease 29-inch-square baking pans with 1 tablespoon of butter. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled, about 45 minutes.

Heat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove and cool 10 minutes.

While rolls bake, place remaining 3/4 cup brown sugar in a small saucepan. Sprinkle with bourbon and 1/4 cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about three minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off heat and whisk in confectioners' sugar. Pour warm glaze evenly over tops of the warm rolls. Let rest for at least 20 minutes to allow glaze to set.

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