Ingredients
Dough
- 2 cups warm water
- 1/2 cups sugar
- 1.5 T active dry yeast
- 2 eggs
- 1/4 cup melted coconut oil
- 2 tsp salt
- 6-7 cups unbleached bread flour
Filling
- 8 T butter
- 1 cup brown sugar, divided
- 1½ T cinnamon
Frosting
- 12 T brown butter (directions in notes)
- 3/4 cup heavy cream
- 1½ cups powdered sugar
Instructions
- In a stand mixer/large bowl, combine sugar, warm water, and yeast. Give it a quick mix, cover, and let yeast dissolve for 10 minutes.
- Add eggs, oil, and salt. Mix together. Then add flour cup by cup, stop when you get to six cups and only add the last remaining cup if the dough continues to be overly sticky. You have enough flour when 1- the dough doesn’t stick to the side of the bowl 2- the dough is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!)
- Knead for 10-15 minutes until smooth and elastic. If using a mixer- cover the dough while kneading to keep the heat inside.
- Cover the dough and let rise until doubled, about 30-60 minutes.
- On a clean floured countertop, lightly dust with flour and roll out dough into a big rectangle, 2 parts wide by 3 parts long. Dough should be about 1/2 inch thick.
- Spread filling ingredients, butter, brown sugar and cinnamon.
- Roll dough up into a king snake and cut into 12 even portions. (I usually trim the ends off first so they all look uniform) set each cinnamon dough round onto a 13x17 inch baking sheet lined with parchment paper (or greased).
- Cover with a clean dish towel and let rise in a warm location until doubled, or about 30-45 minutes. Preheat oven to 350℉.
- Bake at 350° F for 15-20 minutes.
- Prepare glaze by combining the warm brown butter, then adding the heavy cream and powdered sugar. Whisk together until there are no lumps and it is smooth.
- Spread warm cinnamon rolls evenly with warm glaze and enjoy!
Notes
Sourdough adaptation:
Replace the dry yeast for 1.5 cups active bubbly sourdough starter. Increase the flour slightly by 1/2 to 1 cup or is needed to maintain a tacky but not overly sticky dough. Increase rise times considerably until dough has doubled each time- probably around 4 hours each time.
How to Brown Butter:
- Add your butter to a sauce pan.
- Turn to medium high heat and allow the butter to melt. After the butter melts, it will start to foam.
- Stir the butter as it continues to cook. The foam will slightly subside. While stirring, you’ll notice that the liquid under the bubbles starts to turn brown, and will develop dark brown flecks. It will start to smell toasted and nutty.
- Once the liquid is overall a brown color, remove it from the heat and let it cool for at least 30 minutes.