Bourbon Spice Cinnamon Rolls
Bourbon Spice Cinnamon Rolls
Ingredients
for the dough
1 cup milk
1 tablespoon active dry yeast
1⁄4 cup bourbon
3 ounces granulated sugar
2 eggs (at room temp)
1 lb 6 ounces flour
1 tablespoon cinnamon
1⁄2 teaspoon nutmeg
1⁄4 teaspoon allspice
4 ounces unsalted butter, at room temp.
1 teaspoon salt
for the filling
4 ounces unsalted butter, melted
4 ounces sugar
4 ounces brown sugar
1 tablespoon orange zest
1 tablespoon cinnamon
1 teaspoon lemon zest
1⁄2 teaspoon allspice
1⁄4 cup bourbon
for the frosting
2 ounces unsalted butter, very soft
2 cups powdered sugar
1⁄2 teaspoon vanilla
2 tablespoons bourbon
Instructions
1. Heat the milk to 140°F. Reduce from the heat and let the milk cool to 110°F.
2. Dissolve the yeast in the bowl of a stand mixer with the warmed milk, bourbon, and sugar. Stir until the yeast is completely dissolved.
3. Add the eggs, flour, cinnamon, cardamom, nutmeg, butter, and salt. Mmix everything together until a dough forms.
4. Knead the dough for about 7 to 10 minutes, or until smooth and elastic.
5. Place the dough in a covered oiled or buttered proofing tub or large bowl. Let the dough rise in a warm location for 2 to 3 hours, or until doubled in volume. Place the dough in the refrigerator over night, or up to 24 hours if you want to delay working on the rolls. Remove the dough from the fridge a few hours before moving on to step six, to allow the dough to return to room temperature.
6. Punch down the dough to deflate it. Knead the dough in on itself a few times and let sit in the proofing tub or bowl, covered, for 20 minutes to let the dough rest.
7. Roll the dough out to a large rectangle about 15 x 9 inches and 1⁄2 inch thick. Place the long edge facing you.
8. Brush the melted butter over the dough, leaving a 1⁄4" bare strip at the bottom and top. Mix together the sugar, brown sugar, orange zest, cinnamon, lemon zest, and allspice together. Sprinkle the sugar mixture over the butter. Drizzle the bourbon over the filling.
9. Starting with the edge closest to you, wrap up the dough in a long roll. Cut the log into 12 equal portions and place the rolls on a lined baking sheet, leaving a little space between each roll.
10. Place the baking sheet in a warm place and allow to rise to double it's size, about 1 hour. The rolls should now be pressed together and taller than before. In the meantime, preheat the oven to 400°F.
11. Once the rolls are doubled in volume, bake for 12 to 15 minutes, until golden brown.
12. Remove the cinnamon rolls from the oven and let cool on the pan slightly. In the meantime, mix together the frosting by stirring the melted butter, powdered sugar, vanilla, and bourbon together until smooth.
13. Spread the frosting over the tops of the cinnamon rolls while still warm. Serve.