Christmas Morning Cinnamon Rolls

You Will Need:

Dough:

• 2 ¾ cups all-purpose flour, plus more for dusting
• 4 tablespoons butter, plus more for coating the bowl
• ¼ ounce package of active dry yeast
• ½ cup whole milk
• ½ cup water
• ¼ cup granulated sugar, plus a pinch for yeast
• 1 egg yolk
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon salt
• Freshly grated nutmeg, about ½ teaspoon or to taste

Rolls:

• 1 batch of dough (above)
• 1 ½ sticks of butter, very soft
• 1/3 cup granulated sugar
• 1 ½ tablespoons brown sugar
• 2 tablespoons cinnamon
• All-purpose flour, for dusting
• Water, for brushing/sealing dough

Glaze:

• 1 ¼ cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract
• Small pinch kosher salt

Instructions:

The day before:

Make the dough –

• In a small saucepan, heat the water and milk over medium heat until the temperature reaches 105 degrees. Turn off the heat and sprinkle the yeast over the top, then sprinkle a pinch of sugar on top of the yeast. Set aside (do not mix) for 5 minutes – until the yeast is foamy.
• Melt 4 tablespoons of butter, set aside.
• In the bowl of a stand mixer, place the flour, ¼ cup sugar, salt, and nutmeg. Stir and make a well in the center.
• Add the vanilla and egg yolk to the melted butter. Whisk the egg mixture into the now foamy yeast mixture and stir until combined. Pour into the well in the dry ingredients.
• Attach the dough hook and turn the machine to low and knead for about 5 minutes.
• Meanwhile, brush a mixing bowl with melted butter.
• Move the dough ball to the buttered mixing bowl, turn around to coat the outside of the dough ball with butter. Place plastic wrap directly on the surface of the dough.
• Let the dough rise at room temperature for about an hour and a half. It should double in size.
• Turn the dough out onto a floured surface and knead quickly to release excess air.
• Return the dough to the bowl, cover again with plastic wrap and refrigerate for 4-6 hours.

Make the rolls:

• Spray a 9×13” baking pan with non-stick baking spray (or coat with butter).
• Whisk the sugar, brown sugar, and cinnamon together in a small bowl.
• Roll the dough out on a floured surface into a rectangle that is about 10×18 inches.
• Spread the butter evenly over the dough, leaving about an inch border on one of the long sides.
• Sprinkle the cinnamon sugar all over the top of the butter. Spread it as evenly as possible then press into the butter to help it adhere.
• Brush the clean edge with water.
• Roll as tightly as possible into a log about 18 inches long, rolling toward the clean/wet edge. Pinch the edge together to seal.
• Using unflavored dental floss, cut the dough into 12 rolls by sliding the floss under the dough and lifting the ends up and crossing over, pulling tightly until the dough is cut. Start with the center cut, then quarters, then cut each quarter into three equal pieces to end up with 12 rolls that are about 1 ½ inches thick.
• Place the rolls into the prepared pan. Sprinkle any of the cinnamon sugar mixture that fell out of the rolls over the rolls in the pan. Cover with plastic wrap and refrigerate overnight.

In the morning:

• Remove the pan from the refrigerator, let the rolls rise in a warm place for an hour and 15 minutes.
• Preheat the oven to 350 degrees. Uncover the rolls and bake for 25-30 minutes, until they spring back when pressed.
• Let the rolls cool while making the glaze.
• In a medium measuring cup, whisk the powdered sugar, milk and extracts together until smooth and pourable.
• Pour the glaze over the rolls and serve!