Pastry Special Recipe

Activate yeast & warm milk

Heat the milk to about 105–115°F (warm to the touch but not hot). Stir in the 2 tbsp warm water and 1 tbsp of the sugar; sprinkle the instant yeast over the milk and let sit 5–7 minutes until foamy.

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 3 cups flour, remaining sugar, and salt.

Combine wet & dry

Add the foamy yeast-milk mixture, the room-temperature cubed butter, and 1 whole egg to the flour mixture. Using a paddle or by hand, mix until a shaggy dough forms. If using a mixer, switch to the dough hook after 2 minutes and knead for 4–6 minutes until smooth and slightly tacky. Add up to 1–2 tbsp extra water if dough feels too dry.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Prepare filling

While dough rises, combine 4 tbsp softened butter, 1 cup brown sugar, and 2 tsp ground cinnamon in a bowl. Mix until evenly combined and spreadable. Stir in optional chopped nuts and raisins if using.

Roll out dough

When dough has doubled, turn it out onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4-inch thick. Use the 1/4 cup extra flour for dusting as needed.

Spread filling

Evenly spread the cinnamon-brown sugar mixture over the rolled dough, leaving a 1/2-inch bare border along one long edge. Press gently so filling adheres.

Roll & cut

Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or floss, cut the log into 12 equal pieces (for 12 pastries). Transfer pieces, cut-side up, to a buttered 9x13-inch baking pan or two 9-inch round pans spaced slightly apart for even baking.

Second rise

Cover the pan lightly with plastic wrap or a towel and let the rolls rise until puffy and nearly doubled, about 30–45 minutes.

Preheat oven & egg wash

Preheat oven to 350°F (175°C). Whisk the egg yolk with 1 tbsp milk to make an egg wash.

Brush & bake

Brush the tops of the risen pastries lightly with the egg wash and place the pan in the center of the oven. Bake 22–28 minutes until golden brown and cooked through — centers should register about 190°F (88°C) if measured.

Make glaze

While pastries bake, combine 1 cup powdered sugar, 1 tsp vanilla extract, and 1 tsp hot water. Whisk to a smooth, pourable glaze; add a few more drops of water if too thick.

Glaze & serve

Remove pastries from oven and let cool 10 minutes in the pan. Drizzle or spread the glaze over warm pastries. Serve warm or room temperature.

Cover leftover pastries tightly and store at room temperature for up to 2 days or refrigerate up to 5 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes or microwave for 20–30 seconds if desired. Freezing: freeze cooled, unglazed rolls in an airtight container for up to 2 months; thaw and warm before glazing.