Public recipe with member extras
Goat's Milk Cinnamon Rolls
Soft yeast dough filled with cinnamon sugar and topped with a goat's milk glaze.
- Yield
- Makes 12 rolls | Prep: 30 minutes plus rising | Cook: 25 minutes
Breads, Baking & Pastries
What you need
Ingredients
- 3/4 cup warm whole goat's milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/3 cup sugar, divided
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 6 tablespoons butter, softened, divided
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar
- 2-3 tablespoons whole goat's milk, for the glaze
Method
Instructions
- Combine the warm goat's milk, yeast, and 1 tablespoon of the sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar minus 1/3 cup reserved for filling, salt, egg, and 2 tablespoons softened butter. Knead until smooth and elastic, about 8 minutes. Let rise until doubled, about 1 hour.
- Roll the dough into a large rectangle. Spread with 4 tablespoons softened butter and sprinkle with the reserved 1/3 cup sugar mixed with cinnamon. Roll up tightly and cut into 12 rounds.
- Place in a greased baking dish, cover, and let rise 30-45 minutes. Bake at 350°F for 22-25 minutes, until golden.
- Whisk the powdered sugar and goat's milk together to make the glaze and drizzle over the warm rolls.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
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