1 package of active dry yeast (One package = 2 1/4 teaspoons = 1/4 ounce)
1/4 cp lukewarm water
1/4 cp granulated sugar
1 tsp salt
3 egg yolks
1/2 cp whole milk
2 1/2 cps AP flour
1/2 cp dark brown sugar
3 tb unsalted butter, softened
1/4 cp chopped nuts (walnuts, pecans or even slivered almonds)
1 tb ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
Preheat oven to 350F. Melt the 6 TB butter and let it cool slightly. In a large bowl, dissolve the yeast in the water. Add sugar, salt, yolks, milk, 4 TB of the melted butter, and flour. Mix well. Lightly flour a work surface and knead dough for 3 mins. Keep the surface lightly floured so the dough does not stick. Place dough in a greased bowl, cover and let rest in a warm and draft-free area for 45mins. Punch dough, knead on lightly floured surface and roll out into a 9 x 18 rectangle. With an offset spatula, combine remaining melted butter with 2Tb softened butter and spread onto dough rectangle. With your hands add dark brown sugar, cinnamon, cloves, nutmeg and spread across the butter. Cut dough into 7 individual strips and roll the strips of dough from end to end into the classic cinnamon roll snail shape. Cut 1TB butter into little pieces and scatter at the bottom of a 9×13 pan, along with cinnamon and nuts. Place cinnamon rolls onto mixture, cover and let rise for 45mins. Bake for 15-20 mins, until lightly browned. Let rolls rest for 5 mins and then turn the pan upside down onto a serving platter. Remove the parchment. That way the butter, cinnamon and nut mixture on the bottom now becomes the top. You can top with a glaze or not, completely your perogative. Just combine 1 Tb softened butter with 2 TB confectioner’s sugar, a splash of coquito and a splash of whole milk. Bake for 15-20 mins, until lightly browned. You can top with a glaze or not, completely your perogative. Just combine 1 Tb softened butter with 2 TB confectioner’s sugar, a splash of coquito and a splash of whole milk. I actually favored the cinnamon rolls without the glaze.