Cinnamon Swirl Rolls

Name: Cinnamon Swirl Rolls
Yield: Makes 1 dozen
Ingredients: 1/2 cup, milk; 4 tablespoons, unsalted butter (1/2 stick), cut into 1/2 inch pieces; 1 package, dry active yeast (2 1/4 teaspoons); 1/2 cup, warm water (110 degrees); 1/3 cup, sugar; 2 , large eggs; 1 1/2 teaspoons, table salt; 3 1/2—3 3/4 cups, unbleached all-purpose flour; 1/3 cup, sugar; 2 tablespoons, ground cinnamon; 1 tablespoon, milk; 1/2 cup, raisins, golden or dark (optional); 1/2 cup, chopped nuts of choice (optional); 1 1/4 cups, confectioners' sugar, sifted; 2 tablespoons, milk; 1/2 teaspoon, vanilla extract

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Appears in Cook's Illustrated September/October 1998

Desserts or Baked Goods

Breads

Breakfast & Brunch

SERVESMakes 1 dozen

TIME1¾ hours, plus 3 to 3½ hours rising and 20 minutes cooling

WHY THIS RECIPE WORKS

To achieve the best texture and crust for our cinnamon swirl rolls, we knew we needed to nail down the baking time and temperature as well as fine-tune the ingredients. For the dough, we compromised between rich brioche and lean sandwich br...

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