Excerpted with permission from Baking for the Holidays: 50+ Treats for a Festive Season (Chronicle Books, 2021), by Sarah Kieffer. Copyright ©2021 by Sarah Kieffer.

Source: Parents Magazine

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Credit: Excerpted with permission from Baking for the Holidays: 50+ Treats for a Festive Season (Chronicle Books, 2021), by Sarah Kieffer. Copyright ©2021 by Sarah Kieffer.

Recipe Summary test

active:
20 mins
total:
2 hrs 20 mins
Yield:
Makes about 2 1/2 lbs. of dough
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease a large bowl with butter and set aside. Warm milk in a small saucepan until it reaches 100°F to 110°F. Combine eggs, milk, and honey in a large liquid measuring cup.

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  • Mix together flour, yeast, and salt on low speed in the bowl of a stand mixer fitted with a paddle attachment. Add egg mixture and mix to combine. With mixer still on low speed, add butter, 1 piece at a time, then increase speed to medium and beat until all butter is incorporated, about 1 minute. Scrape into prepared bowl; dough will be very sticky. Cover bowl with a tea towel and let dough rise 30 minutes.

  • Place fingers under dough and gently pull it up and over itself. Turn bowl slightly and repeat. Repeat six to eight times. Cover bowl and let rise 30 minutes more.

  • Repeat folding series three more times, for a rise time of 2 hours and a total of four foldings. Tightly cover bowl and refrigerate overnight or up to 72 hours.

Tips for Sweet Success

It's worth getting started at least a day ahead: The Sweet Dough needs to chill overnight (or up to three days) before you make either classic or giant rolls.That long chilling time makes the dough easier to roll out when it's time to prep the Cinnamon Rolls. (If you skip this step, the dough will be sticky!)If you don't have instant yeast, active yeast can be used instead. The granules are larger, so dissolve it in the warm milk instead of adding it to the flour mixture.

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