It’s all Glenda Bailey’s fault. She’s Editor-in-Chief of Harper’s Bazaar but moonlights as a cake-pusher…we’re very mad at her. In all seriousness, Bailey got us in the mood for all things baked goods when she reiterated her love of cake multiple times throughout her interview. The only solution? Coming up with a delicious baked good of our own: It all started with some dough…
1 package Active Dry Yeast
1/2 cup warm Water (100 to 110 degrees)
1/2 cup warm Milk
1/4 cup Coconut Palm Sugar
3 tablespoons Sugar
1/3 cup Butter, softened
1 teaspoon Salt
3 1/2 to 4 cups All-Purpose Flour
3 tablespoon Butter, melted
1/3 cup Sugar
2 teaspoons ground Cinnamon
1/4 teaspoon Nutmeg
1 cup Powdered Sugar
1 tablespoon Milk
1/2 teaspoon Vanilla Extract
In a bowl, stir together yeast and warm water. Let stand while mixing other ingredients. Mix together sugars and softened butter for 1 minute. Next mix in salt, egg, and milk. After, add the yeast and water, ensuring no yeast is left in the bowl. Mix until just combined. Add 2 cups flour and keep mixing. Add the remaining flour 1/2 cup at a time until dough begins to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface. Knead for 5 minutes. Place the dough in a greased bowl and cover lightly with plastic wrap. Place the bowl in a warm spot in the kitchen and let the dough rise until double in size (about 1 1/2 hours).
While the dough is rising, stir together the sugar, ground cinnamon, and nutmeg.
Once the dough has risen, punch it down. On a lightly floured surface, roll dough out to a 15 inch by 9 inch rectangle. Brush the dough with the melted butter. Sprinkle cinnamon mixture evenly over the rectangle. On the long side, start to roll the dough into a log. Cut the log into 12 evenly sized rolls. Place in a greased baking dish, side by side. Preheat oven to 375 degrees Fahrenheit. Let rise for 45 minutes to and hour.
Bake cinnamon rolls for 35-40 minutes. While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract. When the cinnamon rolls are done, let cool slightly. Pour the icing over the warm rolls. Best if eaten immediately.
*Photographed by Alli Shepherd