BUTTERSCOTCH-GLAZED CINNAMON ROLLS

BUTTERSCOTCH-GLAZED CINNAMON ROLLS image

Yield 18 rolls

Number Of Ingredients 15

Ingredients

10 tablespoons unsalted butter
1 cup milk
400 grams all-purpose flour, more as needed (about 3 1/2 cups)
400 grams dark brown sugar (about 2 cups)
7 grams active dry yeast (about 2 1/4 teaspoons; 1 envelope)
4 grams plus a pinch fine sea salt (about 1 teaspoon)
7 grams ground cardamom (about 3/4 teaspoon)
1 large egg
14 grams ground cinnamon (about 1 1/2 tablespoons)
2 grams freshly grated nutmeg (about 1/2 teaspoon)
1 tablespoon bourbon or apple cider
1 teaspoon vanilla extract
115 grams confectioners' sugar (about 1 cup)
Prep paragraph no. 8:
While rolls bake, place remaining 150 grams or 3/4 cup brown sugar in a small saucepan. Sprinkle with bourbon and 1/4 cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners' sugar. Pour warm glaze evenly over the tops of the warm rolls. Let rest for at least 20 minutes before serving to allow glaze to set.

Steps:

1. In a saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large bowl. In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If sticky, beat in more flour, 1 tablespoon at a time. 2. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, 2 - 3 hours. 3. Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature. 4. In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt. 5. Punch down dough and roll into a rectangle about 15 inches long and 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick). 6. Lightly grease two 9-inch baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes. 7. Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes. 8. See paragraph 8 under ingredients.