In a large mixing bowl, combine softened butter, granulated sugar, brown sugar, flour, and ground cinnamon to create a sweet paste to spread over the dough. You can make this part a few days ahead, but bring it to room temperature before using it. Use a knife or spatula to distribute the filling evenly.
Keep a skinny border, about ¼-inch from the edge with no filling, to make it easier to roll. If you want to add more mix-ins, sprinkle some chopped pecans or walnuts, sauteed apples, caramel, or even chocolate chips on top of the paste
Allow time to rise
This step is the only long fermentation needed to allow the dough to puff up and increase in size. Evenly space the pieces in a greased baking pan, allowing for some distance between themselves and from the sides of the pan. This placement gives the rolls room to double in size.
Yeast is the most active in producing flavor and gas bubbles when the dough temperature is between 75 to 78ºF (23 to 14ºC). On a sunny day, cover and let rise in a warm area on the kitchen counter. About 30 minutes or longer if needed. I’ve found that covering it with plastic wrap does a better job of keeping the dough from drying out so it stays soft and pliable.
Alternatively, I like to set up a makeshift proofing box in the oven or microwave to create an enclosed, warm, humid environment for the rolls to rise efficiently.
During baking
You might notice that the rolls will continue to increase in size as it bakes. The yeast keeps fermenting and produces carbon dioxide gases until it ultimately deactivates in the hot oven temperatures. So if your rolls don’t seem quite doubled in size before baking, they’ll get an extra boost once in the oven.
Bake the rolls until golden brown. The smell of caramelized sugar and hot bread is heavenly!
Drizzle on the glaze
The glaze is very simple to make. Just whisk together powdered sugar (confectioners sugar), vanilla extract, lemon juice, and warm water. I like to use vanilla bean paste because it gives a nice speckled appearance. You can also scrape in whole beans for a more robust flavor.
This is so good that I get requests for Sunday brunch all the time!
I’m embarrassed by how much I love this dish, but it’s too good not to share.
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