Whisky Caramel Cinnamon Rolls

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Oh my! These Cinnamon Rolls are so damn good that last time I made them, I had to throw the rest away. Seriously, I didn’t have enough willpower to keep them in the house and not eat them ALL!!  I’m doing what I do best and passing along the recipe to those who may or may not need the extra calories.

Obviously you don’t have to make the whisky caramel sauce if you’re “anti-fun” but its soooo worth it!!

Ingredients I Used

Dough:

*you don’t have to use a kitchen aid with a bread hook but its so much easier. If you don’t have one, get your beating fists ready.

1 pkg of active dry yeast (2 1/2 tsps.)img_2664

1 cup whole milk (hot)

2/3 c butter (I used salted when I bake)

2 large eggs

1/3 cup brown sugar

4 cups of flour +

1 tsp salt

1/2 tsp vanillafullsizerender

 

Filling:

1/2 cup sugar

1/2 cup salted, butter room temperature

2-3 tbsp. cinnamon

2/4 ground nutmegimg_2677

1 dash of salt

1 dash of clove

1/4 c walnuts chopped (optional)

 

Cream Cheese Frosting:

1 + 1/2 package of cream cheese (12oz) room temperature

2 cup powdered sugar

1 tsp vanilla extract

1/4 tsp. salt

1+ tbsp. heavy creamfullsizerender-3

 

Whisky Caramel:

1/3 cup of butter

1/4 tsp. salt

3 tbs brown sugar

1/2 tsp vanilla

1 tbs cream

1/4 c of Whisky

 

This Is How I Made It

*Starting with the dough. So just incorporate the ingredients for the dough in this first part.

boil the milk. As soon as it starts to boil, pour the milk into a bowl with your butter. Stir in the sugar until the sugar is fully melted into the liquid mixture. If the liquid is luke warm, stir in the yeast and let if foam for about 10 minutes. (If it’s not luke warm, keep staring before you add in the yeast)

Place the bread hook onto your kitchen aid if you are using one and put the setting to low while stirring in the eggs, salt and flour. Add up to 4 cups of flour. I add the flour slowly and keep adding until the dough starts to pulls away from the sides of the bowl. Its usually about 4 cups worth. Stir or “kneed” the dough for 10 minutes. If after 2-3 minutes the dough seems “too sticky” add a little more flour. Turn the mixer off and cover it with plastic and place the bowl on your counter for 1-2 hours. (don’t put the dough in the fridge)

In a small bowl mix all the ingredients together for the filling. I use a fork and kind of smash it all together. keep the mixture room temperature. Set aside.

Flour your counter top. Take your dough and place it on the floured counter. kneed the dough a few times, I take the dough ball and fold it 4 times. Then roll the dough out into a  flat triangle. about 1/3 inch thick.. but Im never picky about this. Spread the cinnamon filling onto the dough. start to roll one edge of the dough into a roll until you have one huge roll. Then take a piece of string (floss works great) and cut the big roll into 1- 1 1/2 inch thick rolls.

Heavily butter a glass cooking pan. I use my brownie pans. Place the rolls facing up, touching, in the pan. Cover with plastic and let the cinnamon rolls sit out for another 30 minutes or so. They should double in size.

Pre-Heat your oven to 350 degrees F. Bake for 20-25 minutes or until the cinnamon roll middles are puffed up. I under cook slightly because I like ooowy gooey deliciousness. Once they are done, take them out of the oven and set aside.

In a large mixing bowl beat all the ingredients for the cream cheese frosting and goop that frosting all over the warm cinnamon rolls… omg can you even handle it.

For the Whisky Caramel, in a large skillet over medium high melt the butter and the sugar together. Mix all the ingredients in except the whisky. Heat the mixture until it starts to bubble. Add the whisky, turn the heat up for about 30 seconds then remove the mixture from the heat. Let it cool just slightly.

Drizzle the Whisky Caramel all over the frosted Cinnamon Rolls and you better serve them HOT! If you don’t want to share.. Don’t announce they are in the oven or you will have a 28 days later situation on your hands.

 

 

 

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