by Heather Schmitt-Gonzalez / Saturday, March 3, 2012
Giant Cinnamon Rolls w/ Buttermilk Glaze
So. When I opened my copy of the Joy the Baker cookbook, you can bet that one of the first things that I fastened a sticky-tab on was the page featuring a mouthwatering pan of giant cinnamon rolls. With a buttermilk...oh yeah, buttermilk...glaze. I almost wanted to set the book down right then and there and start making the dough. But I waited until I'd made my way through the whole book. And then I waited a few more days for the weekend to get here. You know - so that I'd have other people in the house when they came out of the oven. So that I wouldn't be tempted to eat them all. Okay, not that I actually could, because these babies are HUGE. And rich. And absolutely, fantastically delicious. Plan on these being your meal. And have a tall, cold glass of milk within your reach. And maybe a bed.
But what's a girl to do? Really? Big, fat, tender buns sitting in a puddle of caramel flecked with pungent notes of clove. Rewarding nibbles of fat golden raisins or nutty pecans that seem to come at just the right time. Every time. Oh...and a fork? Pretty much a necessity.
But you know what? Totally worth it.
- 2¼ tsp. (1 pkg) active-dry yeast
- ½ tsp. + ¼ c. granulated sugar
- ¼ c. water, lukewarm (~115° F)
- ½ c. whole milk, at room temp.
- 2 Tbs. packed brown sugar
- 1 tsp. pure vanilla extract
- 1 egg
- 1 egg yolk
- 2¾ c. all-purpose flour + more for kneading
- ¾ tsp. salt
- 4 oz. (1 stick/½ c.) unsalted butter, softened
- ½ c. granulated sugar
- ½ c. packed light brown sugar
- ½ c. finely chopped pecans
- ¼ c. golden raisins
- 1 Tbs. ground cinnamon
- ½ tsp. salt
- pinch ground cloves
- 3 Tbs. pure maple syrup
- 4 oz. (1 stick/½ c.) unsalted butter, melted
- 2 c. powdered sugar
- ¼ c. buttermilk
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.