Holiday Traditions | Cinnamon Rolls

Traditions, old and new, abound during the holidays. No matter where I am, I have to make cinnamon rolls, something that started when my mom did for as long as I can remember growing up. I have experimented with many recipes, but for the past two years, I have made this recipe, adapted from Bon Appetit for cinnamon rolls. The dough is a light and airy brioche, while the filling combines dark brown sugar, butter (of course) and cinnamon. This recipe is dynamite and many people who have tried them have also started making them a tradition. Be prepare to have your tastebuds blown.

Cinnamon Rolls

For the Dough

2/3 cup whole milk

5 tablespoons sugar, divided

1 packet dry active yeast

2 eggs

2 3/4 cup flour

1 teaspoon kosher salt

1 stick unsalted butter, softened

For the Filling

1 stick unsalted butter, softened and divided into 1 tablespoon + 3 tablespoons

1/2 cup light brown or dark brown sugar + 1/4 cup

2 teaspoons ground cinnamon + 1 teaspoons

1/4 teaspoon kosher salt

1 egg beaten, for wash

Directions: Place milk in a small pan and bring until it’s warm to the touch—this can also be done in the microwave. Pour into a heat-safe bowl and add one tablespoon of sugar and sprinkle in yeast and whisk to combine. Let sit for five minutes. Incorporate eggs and stir to combine. In a bowl fitted for a mixer, preferably with a dough hook, add flour and slowly incorporate milk and egg mixture. Add remaining 4 tablespoons of sugar and mix until combined. Add one tablespoon of butter at a time mixing until incorporated. Kneed on medium to high speed until dough is smooth. Generously oil a bowl and add dough. Cover and let rise for 1 hour in a draft-free area; then move to the refrigerator for two hours to rise. Let come to room temperature before rolling.

Preheat the oven to 350 degrees. Prepare the filling. Add one stick butter, 1/2 cup brown sugar, 2 teaspoons cinnamon and salt and stir to combine until fluffy. Set aside. Roll dough into a rectangle, 10 x 12 works and spread filling onto dough. Gently roll the dough-up longways and cut into nine pieces evenly. Evenly distribute remaining brown sugar, cinnamon and butter into the bottom of a circular pan. Place rolls in into pan, tucking them beside each other. Brush egg wash over rolls and bake for 45 minutes or until dough is set.

To serve, invert rolls onto a plate while warm. Enjoy immediately or at room temperature.

Adapted from Bon Appetit Ultimate Sticky Buns