These are not cinnamon rolls as I normally think of them. There's no icing. No spiral of cinnamon and sugar. They're shaped just like dinner rolls, but with a sweet, slightly salty, baked-on cinnamon glaze. And they are delicious!

Sadly, I don't think I remembered to snap a photo of these before they were all devoured. And it's been a while since I made them, so I can't remember a lot of the specifics about the baking process. I normally follow the recipe pretty closely for stuff like this though and I don't recall encountering any particular problems, so I assume everything went fine. I know the results were great and everyone really liked them!

Ideally I would have done the write-up for this recipe within a day or two of making the buns. But sometimes things just don't work out that way. And I figure I'd rather have a belated write-up than none at all!

Stroud's Cinnamon Rolls

From Cook's Country June/July 2020

Ingredients

Dough

• 1/2 c. + 2 Tbsp. milk, warmed to ~45°C (115°F)
• 1 large egg
• 300g all-purpose flour
• 1/2 Tbsp. instant (rapid-rise) yeast
• 2 Tbsp. sugar
• 1 tsp. coarse sea salt
• 1/4 c. unsalted butter, softened

Coating

• 250g (~1 1/4 c.) sugar
• 4 tsp. ground cinnamon
• 1/2 tsp. coarse sea salt, ground
• 3/4 c. unsalted butter, melted

Directions

1. Whisk egg into milk.
2. Add flour and yeast and mix well¹.
3. Cover and let stand for 15 minutes.
4. Add sugar and salt and knead for ~10 minutes (5 minutes with a dough hook on medium-low), gradually working in the butter as you go.
5. Knead for another 10-15 minutes (or 5 more minutes with the dough hook).
6. Shape into a smooth ball and place in a covered bowl to rise for ~1 hour.
7. Meanwhile, combine the sugar, cinnamon and salt in a bowl.
8. Transfer ~3/4 c. of the sugar mixture to a separate container and put the remaining sugar mixture in a shallow dish.
9. Put half of the melted butter (6 Tbsp.) in another shallow dish.
10. Grease a 9x13" (23x33cm) baking dish.
11. Knock back the dough and divide into 15 equal portions (~37g each) and round each one into a tight, smooth ball.
12. Roll the dough balls in the melted buter and then in the cinnamon sugar.
13. Arrange the coated dough balls into 5 rows of 3 in the baking dish, cover, and let rise for ~1 hour. (It's okay if the coating "cracks" during rising.)
14. Preheat oven to 180°C (350°F).
15. Bake rolls until golden brown (~25 minutes).
16. Whisk the reserved 3/4 c. sugar mixture into the remaining 6 Tbsp. of melted butter.
17. Brush tops and sides of hot rolls with butter mixture. Use all of it!
18. Leave rolls to cool in baking dish for 10 minutes.
19. Remove from baking dish and serve warm.

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¹ I just mixed everything by hand because I didn't have a stand mixer at that point. However, the recipe suggests mixing on low for ~2 minutes with a dough hook if you have one. ¹