Ingredients
Method
Preparation
- In a large mixing bowl, combine warm milk, sugar, and yeast. Allow it to sit for about 5 minutes until foamy.
- Add melted butter and eggs; mix until well combined. Gradually add flour and salt, kneading until a soft dough forms.
First Rise
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
Make the Filling
- In a small bowl, mix brown sugar and cinnamon. Roll out the dough on a floured surface into a large rectangle.
- Spread softened butter over the surface and sprinkle the cinnamon mixture evenly on top.
Roll and Slice
- Starting from one long edge, roll the dough tightly into a log. Slice the log into 1-inch thick pieces.
Second Rise
- Arrange the slices in a greased baking dish, cover with a cloth, and let rise for another 30 minutes.
Bake
- Preheat your oven to 350°F (175°C) and bake the rolls for about 25 minutes until golden brown.
Make the Glaze
- While the rolls are baking, mix powdered sugar, maple syrup, bourbon, and salt in a small bowl until smooth.
Glaze and Serve
- Once the rolls are baked, drizzle the glaze generously over them while they are still warm. Enjoy!
Notes
Top tips: substitute bourbon with rum for a non-alcoholic version, ensure dough isn’t too sticky by adding flour gradually, and avoid overheating milk when activating the yeast. Store leftovers at room temperature for 2 days or refrigerated for a week, reheat as needed.