Makes 16 cinnamon rolls.
|3 tsp||Dry Champagne Yeast|
|½ cup||Butter (Melted)|
|1 cup||Whole Milk|
|⅓ cup||Granulated Sugar|
|1 tsp||Vanilla Extract|
|1 ½ tsp||Kosher Salt|
|4 cups||All-Purpose Flour|
|Softened Unsalted Butter|
- Proof yeast in the warm water. Meanwhile, combine 1/2 cup melted butter, warm milk, granulated sugar, vanilla, and the egg and whisk to combine. Stir in yeast slurry.
- Sift flour and salt and add to liquid in batches and mix until it comes together. The dough should be slightly tacky.
- Knead for a few minutes or until the dough is smooth and shiny, adding as little extra flour as possible, but enough as is necessary.
- Place dough in a greased bowl, covered in plastic wrap, and refrigerate at least 8 hours.
- The following morning, remove dough from the fridge, knead once or twice, and let sit in a warm place until doubled in volume.
- Roll out dough half at a time as flat as you can. Spread generously with softened butter, then sprinkle with brown sugar and cinnamon. Use a lot.
- Roll tightly and seal by pinching the seam. Cut each of both rolls into 8 cinnamon rolls.
- Arrange in two 9" cake pans, cover, and allow to proof again for half an hour.
- Bake in a 350°F oven until they're done.