Pastry Board Recipe
cinnamon roll with brown butter cream cheese glaze, Swedish monkey bread, and Bloody Mary
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Ingredients
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Cinnamon Rolls with Brown Butter Cream Cheese Glaze
Swedish Monkey Bread (Sticky Cardamom Pull-Apart)
Bloody Mary (Batch for Board)
Method
Cinnamon Rolls with Brown Butter Cream Cheese Glaze
- 1
Make the dough
Warm the milk to 105–115°F (warm to the touch). In the bowl of a stand mixer fitted with a dough hook, combine 3 1/2 cups flour, 1/4 cup granulated sugar, 2 1/2 tsp instant yeast and 3/4 tsp salt. Add warm milk, 4 tbsp room-temperature butter, and 1 large egg. Mix on low until incorporated, then increase speed to medium and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbsp more flour total. Transfer to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–75 minutes.
- 2
Prepare filling and roll
While dough rises, mix 3/4 cup packed brown sugar with 2 tsp ground cinnamon. When dough has doubled, turn it out onto a lightly floured surface and roll into a 12x16-inch rectangle about 1/4 inch thick. Spread 4 tbsp softened butter evenly over the dough, then sprinkle the brown sugar–cinnamon mixture evenly from edge to edge. Starting on a long side, roll tightly into a log and pinch seam to seal. Trim ends if uneven.
- 3
Cut and proof
Using a serrated knife or dental floss, cut the log into 12 even rolls (about 1 to 1 1/2 inches each). Place rolls in a greased 9x13-inch baking pan, leaving slight space to expand. Cover loosely and let proof until puffy and almost doubled, about 30–45 minutes. Meanwhile preheat oven to 350°F (175°C).
- 4
- 5
Make brown butter
While rolls bake (or immediately after removing them), melt 4 tbsp unsalted butter in a small saucepan over medium heat. Swirl constantly; foam will form and then brown milk solids will appear with a nutty aroma. When the butter turns golden-brown (about 4–6 minutes), remove from heat and let cool slightly (2–3 minutes) so it won't melt the cream cheese completely.
- 6
Make cream cheese glaze
In a bowl, beat 4 oz softened cream cheese until smooth. Add the cooled brown butter (reserve any browned bits for extra flavor), 1 1/2 cups powdered sugar, 1 tsp vanilla extract and 1/4 tsp coarse salt. Beat until smooth and spreadable; add up to 1–2 tbsp milk if needed to reach desired drizzling consistency. Taste and adjust salt or powdered sugar as needed.
- 7
Glaze and finish
Spoon or drizzle the brown butter cream cheese glaze over the warm rolls so some glaze melts into cracks and some remains on top. Let set 10–15 minutes before serving on the pastry board.
Swedish Monkey Bread (Sticky Cardamom Pull-Apart)
- 8
Make the dough
Warm the milk to 105–115°F. In a mixing bowl combine 3 cups flour, 1/4 cup granulated sugar, 2 tsp instant yeast and 1/2 tsp salt. Add warm milk, 3 tbsp melted butter and 2 large eggs. Mix and knead (stand mixer with dough hook 5–7 minutes or by hand about 8–10 minutes) until a smooth, slightly tacky dough forms. If dough is too sticky, add up to 2 tbsp flour. Place dough in a lightly oiled bowl, cover and let rise until doubled, about 50–70 minutes.
- 9
Form pieces and prepare coating
Grease a 10-inch bundt pan well (butter and a light dusting of flour). In a shallow bowl, combine 1/2 cup granulated sugar, 1/2 cup brown sugar and 1 tsp ground cardamom. Melt 4 tbsp unsalted butter in a separate small bowl. When dough has risen, punch it down and roll into small golf-ball sized pieces (about 1.25 inch diameter). Toss several pieces at a time in melted butter to coat, then roll in the sugar–cardamom mixture, coating fully. Place coated pieces into the bundt pan, building layers.
- 10
Add syrup (optional) and bake
For extra stickiness, drizzle 1 tbsp light corn syrup over the layered dough balls and press slightly to compact. Cover the bundt pan and let rest 15–20 minutes while oven preheats to 350°F (175°C). Bake 28–35 minutes until the top is deep golden and a skewer inserted comes out clean. If the sugars begin to darken too much, tent with foil for the last 5–8 minutes.
- 11
Cool and unmold
Let monkey bread cool in the pan 8–10 minutes to set the glaze. Run a thin knife around the edges and invert onto a serving board or platter. If any syrup remains in the pan, spoon it over the top. Pull-apart pieces should be sticky and fragrant with cardamom. Keep warm for the pastry board; reheat gently (5–7 minutes at 300°F) if made ahead.
Bloody Mary (Batch for Board)
- 12
Mix the cocktail
In a pitcher, combine 4 cups tomato juice, 1 cup vodka, 1/2 cup fresh lemon juice, 2 tbsp Worcestershire sauce, 1 tbsp prepared horseradish, 1 tsp hot sauce, 1 tsp celery salt, 1/2 tsp freshly ground black pepper and 1/2 tsp smoked paprika (if using). Stir thoroughly and taste; adjust seasoning with more hot sauce, Worcestershire or lemon as desired.
- 13
Chill and prepare garnishes
Refrigerate the mixture until ready to serve. Prepare garnishes: arrange pickle spears, cherry tomatoes, celery stalks and lemon wedges on the pastry board. For individual service, rim glasses with celery salt if desired and pour over ice, garnish with a celery stalk, lemon wedge and pickle or tomato.
- 14
Optional single-serve assembly
For guests who want a non-alcoholic version, reserve tomato juice and stir in lemon, Worcestershire, horseradish and seasonings to taste, omitting vodka. Offer extra hot sauce and pepper at the board so guests can adjust heat.