Cinnamon Rolls With Vanilla Glaze

Ainekset

2 envelopes active dry yeast

½ cup warm water

1 cup buttermilk

½ cup + 3 tablespoons sugar, divided

1 tablespoon salt

4 cups all-purpose flour

4 egg yolk

1½ cups butter, softened and divided

1 tablespoon cinnamon

Vanilla Glaze:

1 vanilla bean

2¾ cups powdered sugar

½ cup butter, melted

2 tablespoons water

1 tablespoon vanilla extract

Ohjeet

Dissolve yeast in very warm water, between 110 and 115 degrees. Add buttermilk, 3 tablespoons sugar, salt, flour, egg yolks and one cup butter; beat with an electric mixer on high speed for 8 minutes, until smooth. Turn out onto a baking sheet; cover and refrigerate for 6 hours. Roll out dough on a floured surface ½-¾ inch thick; melt remaining butter and brush over dough. Mix remaining sugar and cinnamon together; sprinkle over dough. Roll up dough jelly-roll style, starting on long edge. Place seam-side down; cut into 2-inch slices. Place on a greased 11"x9" baking sheet; cover. Let rise until double in bulk; bake at 350° degrees for 20-25 minutes. Spread vanilla glaze over warm rolls.

Vanilla Glaze:

Slice vanilla bean in half lengthwise; scrape out seeds from both halves. Whisk together with remaining ingredients until smooth.

Tip: A pinch of ground cloves brings out the flavor in cinnamon-sugar.

Ravinto

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