Honey Cinnamon Rolls
Yield 12 Servings
Prep Time 2 Hours
Total Time 6.5 Hours
- Stand mixer with paddle and whisk attachments
- Cooking spray
- Rolling pin
- ¾ cup milk
- ¾ cup Nate’s 100% Pure Honey, divided
- 4 eggs, room temperature
- 4 cups all-purpose flour
- 2 ¼ tsp instant yeast (one packet)
- 1 ¾ Tbsp + a pinch table or fine sea salt, divided
- 1 cup (2 sticks) + 6 Tbsp unsalted butter, room temperature, divided
- 1 Tbsp cinnamon
Spray a large bowl with cooking spray, and set aside. Warm the milk to around 110°F. Add ¼ cup honey and eggs, and stir lightly to break up the yolks. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast and 1 ½ tsp salt, and stir on low speed. With mixer running, pour in the milk, honey and egg mixture. Add 10 Tbsp of butter, one Tbsp at a time. Increase speed to medium until the butter is incorporated. Using a spatula, scrape the dough into the greased bowl. Cover the bowl, and let rest for 30 minutes. Slide your fingers under one side of the dough, pull up and stretch it, then fold it over the top of itself. Turn the bowl and repeat. Continue turning the bowl, stretching and folding, 4-6 times. Replace the cover, and let rest 30 more minutes. Repeat this 3 times, for a total of 2 hours and 4 foldings. After the final folding, cover the bowl tightly and refrigerate for 2 – 72 hours.
Place dough on a floured surface, and allow to come to room temperature. Meanwhile, grease a 9 x 13 pan, and set aside. In a small bowl, mix together ¼ cup butter, ¼ cup honey, 1 Tbsp cinnamon and a pinch of salt until smooth and uniform. Set aside.
Roll dough into a large rectangle approximately 12 x 16 inches. Evenly spread the cinnamon honey butter mixture over the dough from edge to edge. Starting on the long edge, tightly roll the dough into a long cylinder. Use a sharp knife or piece of thread to slice the cylinder into twelve equal pieces. Arrange the pieces cut side up in the greased pan. Cover with a tea towel, and allow to rise until doubled in size, 1 to 2 hours.
Bake at 350°F for 25 minutes. Meanwhile, melt 8 Tbsp butter in a small sauce pan over medium heat. Continue cooking, stirring frequently until the butter turns golden brown and is fragrant. Pour into a clean bowl of the stand mixer along with ¼ cup honey and ¼ tsp salt. Place bowl in fridge for a few minutes until the butter starts to firm up. Using the whisk attachment, mix on high speed until light and fluffy. Spread over the warm rolls.