It’s only 10 degrees this morning, and forecasters are threatening us with another snow storm. The best response seems to be to snuggle up with a good book and some cinnamon rolls.
4 cups King Artur Artisan Bread flour
1 1/2 cup milk
1 cup sugar, divided
1 stick butter, divided
1 teaspoon vanilla
2 teaspoons yeast
1 heaping tablespoon cinnamon
1/4 teaspoon grated nutmeg
Combine flour, milk, eggs, half a stick of butter, 1/2 cup sugar, vanilla, and yeast to form dough. I place all these ingredients in my bread machine on the dough cycle. If doing by hand, I recommend combining the moist ingredients (melt butter gently) and blend into the dry ingredients. Add flour is dough is still too sticky.
Allow to rise in a covered bowl until doubled in size.
Knead dough and let sit for 10-15 minutes. Letting it rest will make it easier to roll out with a rolling-pin.
Here I have rolled the dough out on a silicone matt which I highly recommend to everyone who bakes with any frequency. Melt the remaining half stick of butter. Add the remaining half cup of sugar, cinnamon, and nut meg.
Cut the rolled dough so that the swirls are exposed, in about 2/3 inch sections.
Place them in a flat baking pan and allow them to rise until doubled, again. Bake in a preheated 400 degree oven for about 20 minutes. When finished we often pour additional butter or honey over the rolls, but this is optional. In my opinion, more butter is better