If you know anything about me, you know that I bake cinnamon rolls twice a year: the morning of Thanksgiving and the morning of Christmas. I grew up with the wonderful smell of warm cinnamon rolls that can only be found at the local mall or airport terminal. As an adult, I was obsessed with figuring out how to make the most amazing cinnamon rolls from scratch. But only on special occasions, because if I did them all the time, I wouldn't leave the house or get anything done. Consider yourself forewarned.
If I'm honest, there's no way I'm going to wake up at 5 a.m. to start baking unless I'm on the opening shift at Milk Bar. I make this recipe until step 8 the night before I serve it If desired, then wrap the dough-filled baking dish in plastic and place it in the refrigerator overnight to slow the growth of the yeast as it rises. I wake up and take the rolls out to let them come to room temperature while I make my cup of coffee and let them rise for two to three hours then move on to step 9.
Forget the spatula and manual preparation and use a stand mixer with a dough hook attachment if necessary.
If your brown sugar is too loose, put it in the fridge or freezer. In a cooler environment, the butter will firm up and spread more easily without running. Alternatively, if it is too firm, microwave it for 10 seconds at a time until it dissolves to a spreadable state.
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