Eric is back, folks.
And although he’s suffering from some serious jet lag (i.e. he falls asleep almost any time he’s in a seated position), it is SO good to have him home!
In an attempt to keep him from ever leaving the country without me again, I whipped up one of Eric’s favorite treats on the planet: cinnamon rolls. And because we’re from Kentucky, I thought it only appropriate to have a nice bourbon glaze.
Lucky for us, we’ve entered the season where using the oven is the most efficient way of heating our apartment. Unlucky for us, we feel the need to heat our apartment. Last year at this time, we were enjoying 80-something degree days, lots of sunshine, and a seemingly everlasting summer. This year, we’re struggling through temperatures in the 50’s and 60’s, absolutely no sunshine, and constant rain. Sad.
Cinnamon rolls can help you through the gloom.
Whiskey Cinnamon Rolls
recipe from A Beautiful Mess
for the rolls:
1 package active dry yeast
1/4 cup warm water (between 110-115 degrees)
1/3 cup + a pinch of sugar
1 teaspoon salt
1/4 cup softened butter
1 cup hot milk
3 cups + 2 tablespoons all-purpose flour
Stir together the warm water and a pinch of sugar. Stir the yeast into the water and let sit for 5-8 minutes. It should start to look foamy.
In the bowl of a stand mixer, combine your yeast mixture with the sugar, salt, butter, and hot milk. (You want the milk to melt the butter.) Stir it all together and let it cool to room temperature. Stir in the egg.
Stir in the flour, 1 cup at a time, until a very soft dough forms.
Once the dough comes together (you can add more flour, if necessary), place it on a floured surface and knead for a few minutes. It should be really soft.
Place the dough in a lightly oiled bowl. Cover and let the dough rise in a warm place until doubled in size, about 1 1/2 hours. (If your dough doesn’t rise, see the sidenote at the bottom of this post.)
for the filling:
3 tablespoons butter, melted
1/3 cup sugar
1 tablespoon cinnamon
Turn the dough out onto a floured surface, and roll out into a long rectangle. Melt 3 tablespoons of butter and brush all over the dough. Stir together the cinnamon and sugar, and sprinkle on the dough. Roll the dough up like a jelly roll, and slice into 12 pieces. Place the rolls in a lightly buttered pan and bake at 350 degrees for 25-27 minutes, or until the edges are browned.
for the glaze:
3 tablespoons milk
1 tablespoon whiskey or bourbon (we used Bulleit Bourbon)
1/4 teaspoon vanilla extract
2 cups powdered sugar
Whisk together the glaze ingredients and pour over the warm cinnamon rolls. Serve with a big glass of milk!
Eric declared these the greatest cinnamon rolls I’ve ever made, so it’s safe to say we’ll be keeping this recipe around.
Just a helpful sidenote: If you live in a cold, drafty place (like we do), your dough might not rise. If this is the case, try pouring some boiling water into a baking dish, put the baking dish on the bottom rack of the oven, and put the bowl of dough on the top rack. Close the oven door and let the yeast action happen!