unsalted Organic Valley butter, softened
egg, room temperature and lightly beaten
13 ½ to
4 cups bread flour
(1 stick) unsalted butter, melted and cooled
plus 2 tablespoons light brown sugar
cardamom, optional1. Preheat oven to 400˚F. Lightly grease a 9”x12” baking dish and set aside.
milk and half of sugar into a mixing bowl and stir together.
yeast over milk and sugar and allow mixture to sit for 4 to 5 minutes (yeast should begin to bubble and foam).
in remaining sugar, salt, butter, and egg. Begin adding flour, 1/2 cup at a time, stirring to incorporate after each addition.
to add the flour until soft and slightly sticky dough forms.
mixture onto a clean and lightly floured surface and knead dough for 5 to 7 minutes or until smooth and elastic, adding more flour, 1 teaspoon at a time as needed.
smooth dough has formed, place dough into a lightly greased bowl, cover with a clean towel and place in a warm area until dough has doubled in size. About 1 hour.
filling: Whisk all ingredients together in a small mixing bowl until a paste form. Set aside.
assemble: Once dough has doubled in size, punch down the center and turn onto a clean and lightly floured surface. Roll dough out into a 12”x 19” rectangle and about 1/4″ thick and spread surface with an even layer of the brown sugar and butter paste. Tightly and evenly roll rectangle from one end to the other and gently pinch the seam shut. Place cinnamon roll log seam side down and cut into 10 to 12 even cinnamon rolls.
grease a muffin tin and place a cinnamon roll into each muffin well. Loosely cover with a clean towel and store in a warm place until cinnamon rolls double in size, about 30 minutes.
and bake for 25 to 30 minutes or until golden brown. Then remove cinnamon rolls from oven and cool for 15 minutes.
cinnamon rolls from muffin tin and transfer to a cooling rack.
a small bowl combine honey and 2 tablespoons warm water. Sprinkle a generous amount of turbinado sugar into a shallow baking dish.
honey mixture over the sides and top of each cinnamon roll, then roll each one into the turbinado sugar until well coated (if not well coated the cinnamon rolls can easily burn when ‘brûléeing’).
a brûlée torch, carefully brulee the sides and top of each roll until a nice, caramelized crust develops.
cinnamon rolls to cool for a couple minutes before serving.
Make the cinnamon swirl filling. in a small bowl, combine the melted butter, brown sugar and cinnamon. Twist the top of the bag containing the cinnamon filling to force the filling into one corner of the bag and remove any trapped air