Tuesday, January 17th, 2012
So, I made cinnamon rolls almost exactly this time last year. I guess my brain craves cinnamon come cold weather and dreary skies. Those cinnamon rolls were good, but these are (without a question) so, so much better. They’re the best cinnamon rolls I’ve ever had. I don’t say that lightly.
Kyong Millar, the sweet owner of my favorite boutique in Salt Lake City, graciously shared this recipe with me a few months ago, and I finally made it when we had some friends visiting just before Christmas. I couldn’t believe how good they were — satiny soft pastry wrapped around rich filling with the perfect vanilla-infused glaze on top. I dreamed about these cinnamon rolls for the next month until I had a chance to make them again and people, they are still so dang good.
This time around, I decided to make a half-batch of rolls, and made little miniature cinnamon rolls rather than big full-sized ones. Some late-night crazy brain and over-zealous dough rolling may have gone into that decision…but I’m totally happy with it! If mini cinnamon rolls means I can eat twice as many, I’m down.
I would highly recommend making these rolls at night (perhaps tonight?) and putting them in the refrigerator overnight rather than leaving them out for a second rise. In the morning, take them out of the fridge and set them on top of the oven while it preheats. Bake, glaze, and you’ve got the best breakfast ever.
Kyong Millar of Koo de Ker
Makes 12-15 large rolls
This recipe is relatively easily divided; most of the measurements can be pretty easily halved, but please don’t bother trying to divide an egg in half, just use the yolk! For simplicity, here’s the full recipe. I must offer a huge thanks to Kyong for the lovely recipe — go check out her wonderful shop!
For the dough:
1/4-ounce package (2 1/4 teaspoons) quick rise yeast
1/2 cup warm water
1/2 cup milk, scalded in microwave
1/4 cup sugar
1/3 cup butter, melted
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
For the filling:
1/3 cup melted butter, plus more for pan
3/4 cup sugar+ 2 tablespoons cinnamon
(save some to sprinkle in pan)
For the glaze:
4 tablespoons melted butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes (or refrigerate overnight). Bake at 350°F for about 20 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.