Over the Christmas break, I was looking for a recipe for big, fluffy, yeasty sweet rolls. Found this recipe in my Williams Sonoma cook book. This recipe did NOT disappoint. These were the best cinnamon rolls I’ve ever had (and i’m not just saying that because i made them. For real, they were ridiculous)
I like a bit of salty-sweet with my cinnamon rolls, so I added chopped buttered pecans and added a pinch more kosher salt than what was called for. Also, I used packed brown sugar instead of granular sugar for the filling.
The rolls before they went into the fridge overnight:
The rolls after they came out of the oven and drizzled with glaze:
For the dough:
- 1 Tbs. (1 package) active dry yeast
- 1/2 cup warm water (105°F)
- 4 1/2 cups all-purpose flour, plus more as needed
- 4 eggs
- 1/4 cup granulated sugar
- 2 1/2 tsp. kosher salt
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 8 Tbs. (1 stick) unsalted butter, melted
- 3/4 cup packed brown sugar mixed with 1 Tbs. ground cinnamon
- 3/4 cup chopped buttered pecans
For the vanilla glaze:
- 1 cup powdered sugar
- 1/2 tsp. kosher salt
- 2 Tbs. unsalted butter, melted
- 2 Tbs. milk
- 1 tsp. vanilla extract
To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes.
Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.
Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle. Brush the rectangle with half of the melted butter, leaving a 2-inch-wide strip uncovered on one long side. Sprinkle the cinnamon sugar over the butter. Then add the chopped butter pecans, spreading evenly. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.
The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350°F.
Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes.
While the rolls are baking, make the vanilla glaze: In a small bowl, sift together the confectioners’ sugar and salt. In a separate bowl, whisk together the butter, milk and vanilla, then stir into the sugar mixture to form a smooth paste. Spread the glaze over the warm rolls and serve immediately. Makes 10 large rolls.
You can find the original recipe here