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Cinnamon Rolls

are #Redilicious


Can we stop the world for a minute? Because I need to talk to you about something very important – these cinnamon rolls are the best. They’re made from a fantastic dough that you mix together the night before – no kneading necessary – and it rises in the fridge overnight. By the next morning it's totally ready to get saturated with brown butter, sugar and cinnamon, and the most incredible glaze. Seriously, you need these weekend treats in your life…

**Ingredients for the dough:**

• 3/4 cup lukewarm water

• 1/2 tablespoon instant yeast

• 1/2 tablespoon coarse salt

• 4 eggs

• 1/4 cup honey

• 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled

• 3 3/4 cups all purpose flour

**Ingredients for the filling:**

• 5 tablespoons unsalted butter

• 3/4 cup brown sugar

• 1/2 cup granulated sugar

• 2 teaspoons cinnamon

**Ingredients for the glaze:**

• 3 tablespoons unsalted butter

• 1 cup powdered sugar

• Milk

Prepare the dough by whisking together the water, yeast, salt, eggs, honey, and melted butter in a medium bowl. Add the flour a little at a time and stir with a wooden spoon until combined. Cover loosely with plastic wrap and place in the fridge to rise overnight. The dough should almost double in size.  

The next morning, prepare the filling. Melt 5 tablespoons of butter in a small pan over a medium heat, and then continue to cook it, swirling the pan occasionally, until the butter turns brown and slightly foamy and smells nice and nutty. Place it in a heatproof bowl right away. In a separate bowl, combine the brown sugar, granulated sugar, and cinnamon.  

Line two trays with baking paper. Take the dough from the fridge and turn it out onto a lightly floured surface. Roll it into a rectangle just under 1/2 inch thick.

Using a pastry brush, brush the brown butter all over your dough. Sprinkle the cinnamon sugar on top, leaving a small border along both of the shorter sides and along one long end.  

Starting at the long end without a border, roll the dough tightly into a log, pinching it together to seal. With the log seam side down, cut your log into 12 equal pieces.

Place your rolls on the two baking trays leaving plenty of room between each one. Cover loosely with plastic wrap and set aside in a warm, draft-free area to rise for 1-2 hours, until they have nearly doubled in size.

Preheat oven to 350ºF/175ºC and bake for 25-30 minutes, or until golden brown. Set aside to cool.

To make the glaze, brown the 3 tablespoons of butter as per the instructions above for the filling. Place in a bowl and add the powdered sugar. Whisk together until smooth, adding small splashes of milk as needed until you reach the desired consistency. Immediately drizzle on the rolls, allow to set for a bit, and then serve.

Sources: adapted from Sugar Hit and Artisan Bread in 5 Minutes A Day

Banner Image: Gallery Stock