This breakfast pastry is truely a classic. There's something about smelling freshly baked cinnamon rolls that brings you back to childhood, the brown sugar adds a great testure and depth is flavor that is unmached with regular granulated sugar.
For the Dough
- 8 cups all purpose flour
- 50 grams active dry yeast (about 6 tablespoons)
- 14 tablespoons butter
- 1 1/ 3 cups milk, warm
- 3/ 4 cup sugar
- 4 eggs, at room temperature
- 1 teaspoon kosher salt
For the Filling
- 3 cups dark brown sugar
- 4 tablespoons cinnamon
- 7 tablespoons butter, melted
Heat for 15-30 seconds in the microwave, or until fully melted. Whisk the melted butter into the warm milk. To this mixture, add the dry yeast. Mix for 10 seconds, then set aside for 10 minutes.
In a large bowl of a stand mixer, whisk together the flour, sugar and kosher salt. Add in the milk mixture, and mix with a paddle attachment until combined. Mix in the eggs. Mix on medium speed for 5-8 minutes until a dough forms.
Place the dough into a greased bowl and cover with the towel. Allow to rise for 1 1/2 hours.
Preheat the oven to 350℉. Roll the dough into a large rectangle. Spread the melted butter over the dough. Then, sprinkle with cinnamon and brown sugar over the butter. Roll up the dough.