Cinnamon Roll Recipe
bourbon brown butter + cinnamon, sorghum whipped cream, seasonal fruit compote
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Ingredients
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Dough
Filling
Sorghum Whipped Cream
Seasonal Fruit Compote
Method
Dough Preparation
- 1
Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, instant yeast, and salt.
- 2
Heat Milk and Butter
In a small saucepan, heat the milk and 1 cup of butter until warm (not hot). Remove from heat and let cool slightly.
- 3
- 4
Combine Wet and Dry
Pour the wet mixture into the dry ingredients and mix until a dough forms.
- 5
Knead Dough
Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
Filling Preparation
- 6
Make Filling
In a bowl, mix the brown sugar, cinnamon, melted butter, and bourbon until combined.
Roll and Bake
- 7
Roll Out Dough
After the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
- 8
Spread Filling
Spread the filling mixture evenly over the dough.
- 9
Roll Up and Cut
Roll the dough tightly from one end to the other, then cut into 12 equal pieces.
- 10
Second Rise
Place the rolls in a greased baking dish, cover, and let rise for 30 minutes.
- 11
Bake
Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
Sorghum Whipped Cream
- 12
Make Whipped Cream
In a bowl, whip the heavy cream until soft peaks form. Add the sorghum syrup and continue to whip until stiff peaks form.