GIANT CINNAMON ROLLS

for the dough:

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, softenedfor the filling:

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, meltedfor the glaze:

2 c. powdered sugar
¼ c. buttermilk
Instructionsdough

Combine yeast, ½ tsp. of sugar, and water in the bowl of a mixer. Stir and let sit until foamy, 5-10 minutes.


Add remaining sugar, milk, brown sugar, vanilla, egg, and egg yolk. Beat until well combined. Using a dough hook, add flour and salt to bowl and mix at medium speed until dough just begins to come together. Turn mixer to medium-high and knead for ~4 minutes.


Add the softened butter and continue to knead for ~6 minutes. The dough will be wet and sticky. Place teh dough on a well-floured surface and knead another ⅓-½ cup of flour into the dough. Dough should be just slightly tacky and very soft, but it should not stick to your hands.


Place in a large, greased boil. Cover with plastic or clean kitchen towel and allow to rise in a warm place until doubled in size, 1½-2 hours.

filling

While dough is rising, combine sugars, pecans, raisins, cinnamon, salt, and cloves in a medium bowl. Stir in the maple syrup and set aside.

back to the dough

When dough has doubled in bulk, tip it out of the bowl onto a heavily floured work surface. Gently knead the dough until it is no longer sticky, adding ~3 Tbs of flour as needed for ~2 minutes. At this point, the dough is soft, silky, supple, and totally sexy. Let rest on counter for 5 minutes.


Using a floured rolling pin, roll the dough into roughly a 10"x20" rectangle. Position dough so that the short sides are parallel to you (you'll be rolling from the short side). Brush about half of the melted butter over the top of the dough, enough to coat it well.


Dump all of the filling onto the buttered dough and spread evenly, leaving a 1" border at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.


Roll the dough into a tight cylinder. Pinch all along the edge to seal. Place dough, seam side down, on a cutting board. Cut into 8 equal slices.


Arrange slices, cut side up, in a greased 9"x13" pan. Each roll will have a bit of space on all sides. Cover with plastic wrap and leave to rest in a warm place for 1 ½-2 hours, until they've puffed up nice and big and are touching. Place oven rack in upper ⅓ of oven and preheat oven to 375° F during last 15 minutes of rise time.


Slide into preheated oven and bake for ~30 minutes, until golden and bubbling. Drizzle with remaining half of melted butter just after you've pulled the rolls from the oven.

glaze

While the rolls are cooling slightly, whisk together the powdered sugar and buttermilk until smooth. Drizzle over warm rolls.


Eat. Enjoy. Gain 5 pounds. Smile. Take a nap.