Prep time3 hours, including rise time
Cook Time18 minutes
Equipment: The Ultimate Skillet
2¼ teaspoons (1 package) active dry yeast
¼ cup warm water
1 cup whole milk
¼ cup (50 g) granulated sugar
4 tablespoons unsalted butter
1 teaspoon kosher salt
3½ (497 g) cups all-purpose flour
1 large egg
2 tablespoons unsalted butter
¾ cup (150 g) light brown sugar
2 teaspoon cinnamon
1 teaspoon kosher salt
2 cups (240 g) powdered sugar
2 tablespoons butter, melted
2 teaspoons vanilla
4 tablespoons heavy cream
In a small bowl, add warm water and yeast. Mix together and let sit for 5 minutes until yeast bubbles up.
In a glass measuring cup, add milk, sugar, butter and salt. Microwave until butter has melted and milk is warm (about 110°F).
In the bowl of a stand mixer fitted with the dough hook, add flour. With the mixer on low, pour in the yeast mixture and butter/milk mixture and mix until combined. Add egg.
Continue kneading on low for about 14-16 minutes. The dough should be smooth and pulling away from the side, but still a little bit sticky.
Pour dough onto a lightly floured counter and knead a couple of times to bring the dough together.
Place dough in a lightly greased bowl and cover with plastic wrap. Allow to rise in a warm space until doubled in size (about 1 ½ to 2 hours).
Melt butter in a small bowl.
Add sugar, cinnamon and salt. Mix to combine until mixture resembles wet sand. Set aside.
Pour dough onto a lightly floured counter and roll into a 12x8 inch rectangle. Spread the filling across the dough. Leave a ½ inch strip without filling on one side. This will be the side you roll towards.
Starting with the side closest to you, roll the dough up lengthwise into a log. Keep the dough as tight as you can to get a distinct spiral.
Place dough log on a parchment lined cookie sheet and place in the freezer for 10 minutes to firm up slightly.
Using a serrated knife to cut the dough into 7 rolls. Place dough into a 10” Kana Ultimate Skillet with one in the middle and six around the edge of the pan. Be sure to leave about an inch of space around each roll. Cover with plastic wrap and leave to rise again in a warm place until rolls are puffy, about 40-50 minutes.
Preheat oven to 375°F (190℃). When rolls have risen, bake for 15-18 minutes, until lightly golden or an instant thermometer reads 185°F - 190°F. Allow to cool for 10 minutes.
Combine sugar, butter, vanilla, and heavy cream and mix until icing starts to come together. It will be a little bit lumpy at this point. Microwave for 30 seconds and whisk together. If icing is still not coming together, continue to microwave until icing is smooth and glossy.
Drizzle as much icing as you like over the rolls while they are still slightly warm! Serve immediately and enjoy!