Bourbon Glazed Cinnamon Rolls
These cinnamon rolls are perfectly sweet and oh-so-delicious! This is a recipe that you will revisit over and over again. The woody bourbon essence makes these cinnamon rolls a delightful treat for the season and year round.
Equipment
- Rolling Pin
- Food Scale
- Fine Mesh Strainer to sift flour
- Baking Pan 9 x 13
- Mixing Bowls - different sizes
- Sauce pan
- Silicone spatulas
Ingredients
- 6 ¼ cups All-Purpose Unbleached Flour *I use 1/4 cup of flour for hands and work space. I also use the (Scoop and sweep method)
- ¾ cup granulated white sugar
- 1 teaspoon salt
- 2 large eggs room temperature
- ½ cup butter softened
- 1 cup milk
- 1 tablespoon active dry yeast
- ¾ cup water, lukewarm
For Cinnamon Roll Filling
- 1/2 cup butter (one stick), softened
- 2 tablespoons ground cinnamon
- 1½ cups brown sugar, packed
For Bourbon Glaze
- 2 cups powdered sugar also called powdered or icing sugar
- 3 to 6 tablespoons Bourbon (Whiskey) to your desired taste
- 2 to 3 tablespoons heavy cream (milk, or evaporated milk) room temperature (see notes for other options)
- 2 to 3 tablespoons butter optional - vegan butter like Miyoko's Creamery works great too.
- 1 teaspoon vanilla extact
- 3 tablespoons softened, cream cheese (totally optional) I've made it with and without, both are delicious.
Instructions
Milk Mixture Prep
- Heat milk on the stove (105 to 110 degrees) then add butter and allow butter to melt. Remove from heat and allow mixture to cool.
- Once mixture has cooled, add lukewarm water and mix well. Add yeast to milk mixture to activate the dry yeast before adding to other ingredients.
Preparing Cinnamon Rolls
- Make sure you have flour on your work surface and hands before kneading dough to avoid your dough from sticking to your hand. You want tacky dough, but not sticky to the point that it adheres to your hands.
- Start with 3 cups of flour, salt, eggs, sugar, yeast/milk mixture. Knead (mix) well, and slowly add 1/4 to 1/2 cup of flour at a time; knead; repeat until you've reached 5½ to 6 cups of flour. Remember, these will be placed in a 9 x 13 baking pan.
- Using a rolling pin, form dough into a 1/4 inch thick rectangle.
- Mix softened butter, cinnamon and brown sugar together then sprinkle over dough OR brush dough with softened butter and sprinkle cinnamon-sugar mixture on top to cover the entire rectangle of dough.
- Roll dough into a jelly roll-style log and cut into pieces and place in a greased 9 x 13 baking pan. (12 slices/rolls)
- Cover cinnamon rolls with a towel or foil for 30 minutes to an hour or until they've doubled (two rises). I let these cinnamon rolls rise for ONE hour.
- Preheat oven to 375 degrees.
- Bake in the oven for 20 to 25 minutes. I would check them around the 18-20 minute mark. If you find your cinnamon rolls browning too quickly, place foil on top.
- Remove from oven and allow to cool just a little bit before adding glaze. If you can't wait, go right ahead! Glaze will be thinner, but you can add more.
Bourbon Glaze for Cinnamon Rolls
- Combine powdered sugar, bourbon, vanilla extract, butter, and cream (or milk) and whisk until smooth. Add milk one tablespoon at a time to get the consistency you want for your glaze. As for me, sometimes I like it thicker, sometimes I just like a simple glaze that's not overly sweet.
- Pour or brush glaze over cinnamon rolls.
- Serve and enjoy!
Notes
Scoop & Sweep Method
It's basically where you scoop your flour and sweep (or level the flour) the residuals off the top to make it even/leveled. I used a One-Cup measuring cup.- If you don't use the Scoop and Sweet Method, I encourage you to use a food scale to get accurate measurements.
Make it Dairy Free
When I want to make it dairy free: I love Miyoko's - Dairy Free - Vegan Butter as a butter substitute for the rolls and glaze. I also use Violife Cream Cheese if I decide to use cream cheese.For Boozy-Style Bourbon Glazed Cinnamon Rolls
Use 2 cups of powdered sugar, 2 to 5 tablespoons of milk or heavy cream (to your consistency), and 1/4 cup of Bourbon, and whisk until smooth. Pour over cinnamon rolls. If you find that your brand of bourbon thins out your glaze, add 1 tablespoon of confectioners' sugar and/or milk (or heavy cream) until you get your consistency. Enjoy! Have you tried this recipe? Let us know in the comments!
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