Cinnamon Rolls

Who doesn't love a warm, ooey-gooey cinnamon roll?

These are melt-in-your-mouth, buttery and soft in the middle, and a little crispy and flaky on the outside, almost like puff pastry. Even for a yeast dough, these take a good long while to rise. If you're planning on these for breakfast, either get up really early, and I mean really early, or assemble them the day before and either refrigerate or freeze them. Simply set them out about an hour before you want to bake and Bob's your uncle.

This is the sticky bun dough from the book Confections of a Closet Master Baker by Gesine Bullock-Prado, adapted to make cinnamon rolls instead of maple rolls.

for the starter:

1 tsp sugar

1/4 C warm milk or water, about 105 degrees F

1 packet (2 1/4 tsp) active dry yeast

1/2 C sifted all-purpose flour

for the dough

1/4 tsp salt

3 Tbsp sugar

1 Tbsp warm milk or water

2 large eggs

1 1/2 C sifted all-purpose flour

12 Tbsp (1 1/2 sticks) unsalted butter, room temperature

for the filling

1/4-1/2 C softened or melted butter

1/4-1/2 C sugar

1-3 Tbsp cinnamon, or to taste

Chopped nuts, optional

for the starter

1. Combine the sugar and milk in the bowl of an electric mixer. Sprinkle the yeast over the mixture and let stand until foamy, about 10 minutes.

2. Stir in the flour, forming a soft dough. Let the starter rise, covered with plastic wrap, at room temperature until doubled. This took me about 15 minutes.

For the dough

1. Combine the salt, sugar and milk in a small bowl and stir until the salt and sugar are dissolved.

2. Fit the mixer with the dough hook; add the eggs, sugar mixture, and flour to the starter and mix on low until a soft dough forms. Slowly add 1 stick of the butter and mix until the dough is smooth and elastic, about 6 minutes. Add the remaining butter and beat 1 minute, or until the butter is incorporated. The dough is very soft and sticky.

3. Lightly grease a large bowl and scrape the dough into the bowl with a rubber spatula. Lightly dust the dough with flour to prevent a crust from forming.

4. Cover the bowl with plastic wrap and let rise at room temperature until more than doubled in bulk, about 2-3 hours.

To assemble

1. Punch down the dough and turn onto a well-floured surface. Gently roll the dough into a 12x18 inche rectangle of uniform thickness, preferably about 1/4" thick.

2. Spread the butter over the entire surface of the dough except for the top 1/2 inch along one long side of the dough. Mix the cinnamon and sugar, and sprinkle evenly over the butter. Sprinkle chopped nuts over cinnamon mixture.

3. Starting at the long side opposite the unbuttered 1/2", roll the dough into a log. Pinch the dough along the seam to seal. Using a sharp serrated knife, cut the dough into 12 even pieces.

4. Grease a baking sheet well and place the rolls cut-side down about 1-2 inches apart. Allow the rolls to rest for a half-hour.

5. Preheat oven to 375. Bake until the tops are golden, about 15 minutes. The recipe said to bake them for 30 minutes, but that was way, WAY too long!

6. Remove immediately to a wire rack to cool. Top with a powdered sugar glaze, if desired.