Hello friends! This week’s bake was my most challenging yet. I’ve never been confident when dealing with recipes that involve yeast. It is such a mystery to me and to be honest it foiled me again this week. I started this bake and after the first rise I realized I must have done something wrong with the yeast and I was right! It didn’t activate properly. So I had to start again, but even going through that disappointment was worth it to get these indulgent beauties. I made the mistakes for you so you’re welcome. 😉
I used a variant of Jo Cooks‘ recipe so here is credit to her! Alright, let’s get baking.
First we make the dough. Start by activating your yeast. Pop 1 cup milk in the microwave and warm it up (about 1 min). Put one package active dry yeast (or 2 and 1/4 tsp yeast if yours is in a jar) in a LARGE bowl. I didn’t put my first try in a large bowl and my yeast never activated resulting in unrisen wimpy bread and a sad baker. Don’t make my mistake!! Anyways, mix the yeast and warm milk together and leave to activate for about 5 mins. If it hasn’t gotten a bit foamy or bubbly at the top try again. Believe me, a little annoyance here will save you heartache in a couple of hours.
Next mix 1/2 cup sugar, 1/3 cup softened butter, 1 tsp salt, 2 eggs, and 4 cups flour in a mixer until well incorporated.
Then change out the mixer batter paddle to a dough hook and add the milk yeast mixture until it forms a sticky dough ball.
Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise for 1 hour in a warm place until doubled in size. I like to turn on my oven for about 2 mins while I’m preparing my dough then turn it off so the dough can rise in there. Works like a charm.
After about an hour it should look something like this:
Beautiful, soft, airy dough. Remember the more sugar, eggs, and other yummy stuff we put in yeast doughs the slower they are to rise to these babies take a little patience, but it’s totally worth it.
Preheat your oven to 350 degrees and prepare your baking dish (I used a pie pan, but Jo baked hers more individually on a baking sheet).
Now spread out some flour on a clean surface and roll out your dough until it’s about 16” long by 12” wide and 1/4” thick.
Then prepare your filling. Mix 1 cup packed brown sugar, 3 tbsp cinnamon, and 1/3 cup butter softened in a bowl until crumbly. Then spread evenly across the dough. Mine was a little spotty, but no big deal it all worked itself out in the oven.
Now carefully roll the dough towards you from the long edge. It’ll look something like this (hopefully a little prettier!):
Then cut into about 1 1/2 inch slices. I used a bench scraper which was super handy, but string or floss works really well too.
Place the rolls in your pan, cover with a damp towel and let rise another 30 mins
Finally you can bake! Place them in and bake about 20 mins. Cooking times vary on this quite a bit. Mine took 30 since they were packed together. The outside looked nice and golden brown but the middle was raw dough. So look out for that.
When done make the icing by mixing 6 tbsp softened butter, 1 1/2 cups powdered sugar, 1/4 cup cream cheese, 1/2 tsp vanilla, and 1/8 tsp salt together. Pipe or slather onto the warm rolls. My oh my! Look at these amazing, gorgeous rolls!
I hope you have a beautiful week, everyone and thanks for reading! Next week what do you think about getting into some yummy FALL bakes?
- 1 package active dry yeast
- 1 cup warm milk
- ½ cup sugar
- ⅓ cup softened butter
- 1 tsp salt
- 2 eggs
- 4 cups all purpose flour
- 1 cup packed brown sugar
- 3 tbsp cinnamon
- ⅓ cup butter softened
- 6 tbsp butter
- 1½ cups powdered sugar
- ¼ cup cream cheese
- ½ tsp vanilla
- ⅛ tsp salt
- For the rolls, dissolve the yeast in the warm milk in a large bowl (do it!).
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
- Pour the milk and yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm spot about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
- Preheat oven to 350 F degrees. Grease your baking dish of choice.
- To make filling, combine the butter, brown sugar and cinnamon in a bowl.
- Spread the mixture evenly over the surface of the dough.
- Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss vs a knife.
- Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes.
- Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
- When the rolls are done, spread with icing.