- 2 1/4 tsp. yeast
- 1 cup warm milk(make sure it’s from 105 ° F- 110°F. If it’s any less the yeast won’t activate you will end up with dense, hard rolls, or if you make it too high, the yeast will die, and you will still end up with dense hard rolls)
- 1/2 cup granulated sugar
- 1/3 cup brown unsalted butter, melted and slightly cooled
- 1 tsp. salt
- 2 eggs
- 4 cups all-purpose flour(and some more afterwards)
- 1 cup packed brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup unsalted brown butter at room temperature
- In a large bowl add in the yeast and the milk, and stir around a little until all the yeast is fully dissolved.
- Add the sugar, the brown butter(still liquid-y but slightly cooled, you should be able to touch it for a bit, if it’s too hot it may cook the eggs a little), salt and eggs. Mix well. It’ll be very liquid-y still.
- Sift in the flour cup by cup(it doesn’t make a difference if you dump in the whole thing or not, but it’s just easier).
- You now have a giant lump of pale sticky dough. Get some flour, shape it into a neat dough ball and leave it in a warm(not hot or it’ll cook) place to rise. Check back in a half an hour or until the dough has risen and doubled in size(it’s look really big compared to what you last saw, and if it isn’t let it stay there for a little more. It has to rise or else you will end up with dense cinnamon rolls) a tip I learned from 17andbaking: microwave a cup of water in the oven for 3 minutes and then leave the dough in there. It’s a perfect place because its warm and moist.
- Meanwhile the dough rises mix together all the ingredients for the filling and leave it in the bowl. it should look very brown and feel grainy due to the brown sugar.
- After the dough has risen take it out again and flour the place your working on, and roll it out evenly to a 21×16 rectangle( if you don’t get it even you will have “interestingly” formed swirls, that won’t be all that pretty, and sometimes if you roll it out unevenly enough you’ll have too much dough in one place and it won’t taste right. also, if you over knead it it will become elastic-y and very hard to roll out!
- Spread the cinnamon sugar butter filling all over the dough, and roll it up starting from the longer 21 inch side and now you have this giant dough log thing.
- Cut it up the giant log thing into 2 and half centimeter pieces and put into a greased pan, evenly spaced out, a little more than in the picture shown below.
- Let the rolls rise again.
- Bake at 400 degrees until light golden brown on top(approx 10 mins).