Thanksgiving Chronicles: William Sonoma Cinnamon Rolls

Cinnamon rolls are a staple in our family for and special occasion. Whether it be Thanksgiving, Christmas, Easter, General Conference, you name it, we're spooning icing on top of yummy rolls of deliciousness! This dough recipe that I found is by far the best cinnamon roll dough that I have ever tried. Ant I have tried a lot. Ask Derek. However, I still prefer a different filling, and a different icing than that which is offered by Williams-Sonoma. While looking at this picture, ignore the fact that cinnamon filling is oozing everywhere, that just makes it all the more better right? The best part about these is that they can be prepped the night before and then in the morning you just have to let them rise for an hour and then bake them up!

Ingredients: 
For the dough:
1 tbsp yeast
1/2 cup warm water (105°)
4 1/2 cups flour
4 eggs
1/4 cup sugar
2 tsp salt
8 tbsp butter (1 stick)
For the filling:
1/2 cup butter softened 
1/2 cup white sugar
1/2 cup packed brown sugar
6 tbsp flour
1 1/2 tsp cinnamon
For the icing: 
2 cups powdered sugar
2 tbsp butter softened
1 tsp vanilla
1 tbsp milk

Directions: 
To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes. 

Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours. 

Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle. Mix together all the filling ingredients and then smear all over the rolled out dough. 

Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight. 

The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350°F.
Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes.

While the rolls are baking, make the vanilla glaze: In a small bowl mix together the icing ingredients until smooth, add more milk if necessary. 
remove the rolls from the oven when finished baking and then ice as desired.

1 comment

  1. Those look delicious! We love cinnamon rolls. Thanks for linking up to our General Conference linkup! We would love if you added a link back to our post in yours! Thanks!

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