Yield 12 Servings
Prep Time 20 Minutes
Total Time 1 Hour
- ⅔ cup milk
- 2 ¼ tsp active dry yeast (1 packet)
- 3 Tbsp honey
- 1 egg
- ½ tsp salt
- 3-3 ¼ cup flour
- ⅓ cup (5 ⅓ tablespoons) unsalted butter, softened and cut into cubes
- 1 ½ tsp cinnamon
- 4 Tbsp unsalted butter, melted
- ½ cup Nate’s 100% Pure Honey
In a small pot, gently heat your milk until it reaches 105-110 degrees F, or until it is as hot as bathwater. Remove from the heat, and whisk in your yeast and honey. Let it sit until the yeast begins to foam at the surface. (If it doesn’t foam, your yeast is either expired or your milk was too hot, and you’ll need to try again).
Once foamy, pour into the bowl of a stand mixer and add the egg and salt, then whisk together to combine. Attach the dough hook to your stand mixer, then add in 3 cups of flour.
Combine the ingredients together on low speed in your mixer, until all incorporated. Continuing to mix, add in the softened butter one cube at a time.
Mix for 1 minute to fully incorporate the butter, then test the dough. You’ll do this by poking the dough gently with your finger; if it is super sticky, add a tablespoon of flour, then mix and test again. Do this, as needed, until the dough is soft but not overly sticky to the touch, it is ready (a little bit of stickiness is OK, but the dough should still pull away from your finger without too much dough sticking to it). Depending on humidity levels, you may not need to add any extra flour, or you may need up to ¼ cup more.
Once the dough is tested, turn your mixer on medium high and knead, with the dough hook, for 8 more minutes.
Lightly oil the sides of the bowl with vegetable oil or cooking spray, then cover and let rise until doubled, about 1 hour.
After the dough has doubled in size, punch it down to remove excess air. Lay the dough out on a lightly floured surface, then roll into a long rectangle (about 16” by 6”) with a rolling pin.
Sprinkle the cinnamon evenly over the rectangle. Roll the dough up lengthwise, creating a long cylinder. Using floss (or a thin knife), cut into 1” rolls. Place the rolls on a baking sheet lined with parchment paper, about 1” apart.