Champagne Yeast Cinnamon Rolls

Makes 16 cinnamon rolls.


3 tsp Dry Champagne Yeast
¼ cup Water
½ cup Butter (Melted)
1 cup Whole Milk
⅓ cup Granulated Sugar
1 tsp Vanilla Extract
1 ½ tsp Kosher Salt
1 Egg
4 cups All-Purpose Flour
Softened Unsalted Butter
Brown Sugar


  1. 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.
  2. Sift flour and salt and add to liquid in batches and mix until it comes together. The dough should be slightly tacky.
  3. 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.
  4. Place dough in a greased bowl, covered in plastic wrap, and refrigerate at least 8 hours.
  5. The following morning, remove dough from the fridge, knead once or twice, and let sit in a warm place until doubled in volume.
  6. 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.
  7. Roll tightly and seal by pinching the seam. Cut each of both rolls into 8 cinnamon rolls.
  8. Arrange in two 9" cake pans, cover, and allow to proof again for half an hour.
  9. Bake in a 350°F oven until they're done.