New School Cinnamon Rolls for Food52 Facebook Live

SWEET MILK DOUGH

1 cup butter, softened

3 cups flour

3 tsp. quick yeast

1 tsp. salt

1/4 cup white sugar

1 egg

1 cup whole milk, warmed

CINNAMON ROLL FILLING

1 stick butter, softened but not completely melted

3 Tbsp. good cinnamon

1 cup brown sugar

1 tsp. salt

Nuts or dried fruit, optional

FOR THE 9×13 BAKING DISH

½ cup soft stick butter

3 Tbsp. maple syrup

½ cup brown sugar

     I love homemade cinnamon rolls. These are so very tender and buttery!

     Add all dough ingredients to bread machine (set on dough setting) for 1 hour and 40 minutes. Check texture: If it’s too dry add milk 1 tablespoon at a time. If it’s too moist, add flour 1 tablespoon at a time. This is moist dough; it’ll be slightly sticky but should pull away from the sides of the bread machine. After you’ve reached the best consistency, just forget the dough for at least 2 hours.

     When dough is finished, preheat oven to 350⁰, and prepare baking dish by smearing butter all over and drizzling maple syrup in the bottom. Sprinkle brown sugar all over the bottom, and set aside.

     Turn dough out onto a flour workspace, and gently form a large 20×10-inch rectangle (which might take some patient practice). Spread melty butter over the dough, then sprinkle with cinnamon, brown sugar and salt. This is a lovely opportunity to add nuts or dried fruit if you like.

     Once the dough is decorated, roll it away from you into a tight, even coil. (I start at one end and form a tight fold, keeping all the goodness inside the coil.) It doesn’t have to be perfect!