Challah Cinnamon Rolls with Cinnamon, Brown Sugar & Nutmeg (and An Ube Cream Cheese Frosting)

Step 4 -

Add 1 egg, vanilla and butter to the liquid yeast mixture.

Step 5 -

In the bowl of a food processor or stand mixer with the hook attachment, add the salt, sugar, freshly grated nutmeg and 3 cups of flour. Slowly add the liquids to the flour mixture and begin processing until a ball is formed. If needed, add the last cup of flour, ¼ cup at a time.

Step 6 -

Dust counter with flour and finish kneading on the counter with a little flour. The dough will be a little sticky.

Step 7 -

First Rise: Put dough in a buttered large bowl and let rise covered with a dish towel or plastic wrap, doubled in size, about for 1-1.5 hours (exact time is weather dependent). If the dough feels tough, let rise longer. Punch dough down and let it rest for 15 minutes.

Step 8 -

Shaping: Transfer dough to a lightly floured surface and roll into a 13(ish)-inch square. No perfection necessary. Spread the cinnamon butter mixture over the dough with a spatula and tightly roll dough up to form a 12-inch log. Seal the edges as best you can and place seam side down.

Step 9 -

Cut into 1-inch slices with a serrated knife or floss. You’ll should get 12 pieces. Snugly arrange cinnamon rolls in a greased baking pan or round cake pan (use 2 if they’re small).

Step 10 -

Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours.