Butterscotch-Glazed Cinnamon Rolls
- Total Time
- 90 minutes plus rising time
- Rating
- Comments
- Read comments
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Ingredients
- 10tablespoons unsalted butter
- 1cup milk
- 400grams all-purpose flour, more as needed (about 3½ cups)
- 400grams dark brown sugar (about 2 cups)
- 7grams active dry yeast (about 2¼ teaspoons; 1 envelope)
- 4grams plus a pinch fine sea salt (about 1 teaspoon)
- 7grams ground cardamom (about ¾ teaspoon)
- 1large egg
- 14grams ground cinnamon (about 1½ tablespoons)
- 2grams freshly grated nutmeg (about ½ teaspoon)
- 1tablespoon bourbon or apple cider
- 1teaspoon vanilla extract
- 115grams confectioners’ sugar (about 1 cup)
Nutritional analysis per serving (18 servings)
241 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 3 grams protein; 145 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large mixing bowl. In a separate bowl, whisk together flour, 100 grams or ½ cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If it feels very sticky, beat in more flour, 1 tablespoon at a time.
- Step 2
Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 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 2 to 3 hours.
- Step 3
Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature.
- Step 4
In a small bowl, whisk together 150 grams or ¾ cup brown sugar, cinnamon, nutmeg and a pinch of salt.
- Step 5
Punch down dough and roll into a rectangle about 15 inches long and 11 or 12 inches wide. Using a pastry brush, coat dough with butter, leaving a ½-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 the dough crosswise into 18 slices (about ½-inch thick).
- Step 6
Lightly grease two 9-inch square baking pans. 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 in volume, about 45 minutes.
- Step 7
Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes.
- Step 8
While rolls bake, place remaining 150 grams or ¾ cup brown sugar in a small saucepan. Sprinkle with bourbon and ¼ cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners’ sugar. Pour warm glaze evenly over the tops of the warm rolls. Let rest for at least 20 minutes before serving to allow glaze to set.
Private Notes
Comments
I had the same question. I don't usually watch the videos but in this one Melissa explains exactly how to do it: put the pans with rolls in the 'fridge for 2nd rise overnight, let them come to room temperature while the oven is preheating and you're ready to cook, glaze, wait for glaze to set and eat.
I couldn't bear that much brown sugar so I only used a quarter cup in the final step (Glaze). I melted and browned the butter in a cast-iron 9 inch skillet and then after rolling and slicing had them rise and bake in the same skillet. Otherwise, I followed the recipe exactly and they came out fantastic and were beautiful when served in the skillet.
Here's what I do. I make them through the shaping and putting in the pan. Cover with plastic wrap and stick in the fridge. The next morning take them out at least an hour before you want to bake them, to let them come to room temp and do their second rise. In my house, I keep my fridge very cold, so it takes about an hour and a half. Then, bake and ice as directed. Still takes a while, but nowhere near as long as doing it all in one morning.
Loved the roll -- but will cut the sugar mixture spread on top of the buttered dough in half. Way, way too much. May halve the glaze recipe, too, and add a little more bourbon (it got lost in all the sugar). But oh, did I say how much I loved the roll part? Lovely recipe, but we can't eat so much sugar.
It sounds a bit over the top but I made Bobby Flay’s Salted Caramel for the topping instead of the glaze. Fabulous. Deadly. Poured it on and things set up beautifully.
The dough came together well and the entire recipe was relatively easy. The rolls were cloyingly sweet and lacked the depth of butterscotch flavor I was hoping for.
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