- 3 cups All-Purpose Flour, plus extra for rolling
- 1 tablespoon instant yeast
- ¼ cup sugar
- 1 ¼ teaspoon salt
- 1 cup whole milk, cold
- 2 tablespoon unsalted butter, softened, but cool
- 2 ½ sticks butter, cut into 1-tablespoon pieces, cold
- 1 tablespoon All-Purpose Flour
- ¾ cup light brown sugar
- 1/2 tablespoon ground cinnamon
- 1/8 tsp salt
- 1 egg
- 1 tablespoon sugar
- 1 tablespoon water
- 1 cup finely chopped roasted macadamia nuts
- 3 ounces white chocolate
- Whisk 3 cups flour together with the yeast, sugar, and salt in a medium bowl. Place the milk in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and kneed at low speed until a ball of dough forms. Cut the 2 tablespoons butter into small pieces and add to the dough. Continue to knead until the butter becomes fully incorporated and the dough becomes smooth, begins to form a ball, and clears the sides of the bowl. Add up to ¼ cup more flour, one tablespoon at a time if the dough is too sticky. Place dough in a bowl, cover with plastic wrap, and refrigerate for one hour.
- Place the 2 ½ sticks of butter and 1 tablespoon flour into the bowl of a standing mixer with the paddle attachment. Beat until butter is uniformly smooth and creamy.
- Turn dough out onto a floured work surface. Roll dough into 10 x 14-inch rectangle. Spread butter evenly over the bottom 2/3 of the rectangle. Fold unbuttered third onto the middle third. Brush away excess flour with a clean pastry brush. Then fold that onto the bottom third. Seal edges with side of your hand.
- Using a rolling pin, gently whack the dough, starting at the center of the dough and go outward. Then gently roll the dough into about a 7 x 12-inch rectangle, and fold into thirds again. Make sure that the butter doesn’t break through. IF it does, sprinkle with flour. Fold the square into thirds to form a long rectangle, brushing away excess flour as you fold. Wrap in wax paper and then place in an unsealed gallon size plastic bag. Refrigerate for about 30-45 minutes.
- Remove dough from refrigerator and remove from bag/wrap, and on a floured surface, gently whack and roll into a 10 x 14-inch rectangle. As in step four, fold dough into thirds and then fold one last time so you have a square again. Wrap and refrigerate again for 2 hours to overnight. Forming & Baking the Rolls:
- Mix the brown sugar, cinnamon and salt with a fork and set aside.
- Line two baking sheets with parchment paper.
- Remove dough from refrigerator and roll into a rough 16” x 16” rectangle about ¼” thick. Evenly spread the brown sugar/cinnamon mixture over the surface of the rectangle, leaving about 1 inch clear at one end. Gently press sugar down with the flat palm of your hand. Starting at the edge opposite the unsugared edge, roll the dough into a log. Gently pinch the seam to seal.
- With a very sharp knife, trip off ends. Cut log into 12 equal pieces. Press one side of each roll into macadamia nuts. (If not many pieces stick. Sprinkle 1- 1 ½ tablespoons nuts onto baking sheet before placing roll on top.) Place rolls on prepared sheets, nut-side down, cover with plastic wrap, and let rise until puffy, about 45 minutes. *Note: you can make these without the nuts as well. Just skip this nutty step and place cut rolls on the baking sheet, let rise, and bake the same.
- Preheat oven to 205°. Place one pan in refrigerator until the other is done baking. Whisk egg wash ingredients in a small bowl and brush each roll with it, on the sides and top. Bake for 13-15 minutes, until a deep golden brown color all over.
- Remove pan from the oven and let cool for 5 minutes. Slide parchment with rolls onto wire rack to cool. Allow to cool at least 10-15 minutes before frosting. Repeat with other pan.
- Melt white chocolate in microwave then drizzle over tops of rolls.
Makes 12 cinnamon rolls