Ingredients

The following ingredients have 12 Servings
  • 1/4 cup lukewarm water (110°F-115°F)
  • 1 (0.25 oz) packet active dry yeast
  • 1/3 cup granulated sugar, plus 1 Tbsp (divided use)
  • 1/2 cup whole milk
  • 6 Tbsp unsalted butter (melted)
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 1 1/2 tsp salt
  • 4 cups all purpose flour
  • Filling:
  • 1/4 cup salted butter (melted)
  • 3/4 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Glaze: (Easily doubles)
  • 1 cup powdered sugar
  • 2-4 Tbsp heavy cream

Instruction

  • To make dough: To the bowl of a stand mixer, fitted with a dough hook, add the water, yeast and 1 Tbsp sugar. Let stand for 5-10 minutes until the yeast blooms and foamy.
  • To the bowl add reserved sugar, milk, butter, vanilla and eggs. Mix on low speed just until fully combined.
  • With the mixer on low speed gradually add flour and salt. Mix on low speed until it come together. Increase the speed to medium and knead the dough for 5 minutes or until elastic and it pulls away from the sides of the bowl. (You may add more flour 1 Tbsp at a time, if the dough seems too wet.)
  • Place dough into a buttered bowl. Cover with a damp cloth. Let rise in a draft free place for 2 hours or until doubled.
  • Punch down dough. Turn out onto a lightly floured non stick surface into a 12 x 18 inch rectangle. Brush dough with melted butter leaving a 1/2 inch border around the edge. (Use any leftover butter to grease the muffin pan)
  • Spray the cups of a standard 12 cup muffin pan with cooking spray or reserve a small amount of butter from brushing the dough to grease cups.
  • To make filling: In a small bowl, mix together brown sugar, cinnamon and nutmeg. Sprinkle over butter from end to end. Press down with the back of a spoon or a rolling pin.
  • To Braid: Starting with the longest side, fold in a third. Take the opposite side and fold over the top. Cut into 12 even width pieces.
  • Using a sharp knife, cut each of the 12 individual strips into 3 pieces, leaving 1/2 inch at one end. Braid the dough strips, alternating dough strips and pinch the end together. Roll from end to end like a pinwheel.
  • Place rolls into the prepared pan. Repeat braiding and rolling like a pinwheel until all 12 are made. Cover with plastic wrap spritzed with cooking spray and let rise for 30-45 minutes. (You can refrigerate overnight at this point to bake in the morning)
  • To bake: Preheat the oven to 350°F. Bake rolls for 22-25 minutes or until puffed and golden. Let stand for 5 minutes then serve.
  • To glaze: Mix together 1 cup powdered sugar with 2-4 Tbsp heavy cream. Drizzle over warm rolls before serving.