With the holiday season upon us, it’s all about entertaining with delicious, impressive dishes. We’ve partnered with Sarah Forte of Sprouted Kitchen to bring you recipes, ideas, and tips inspired by the season.
The beautiful thing about cinnamon rolls is, while they aren’t completely foolproof, the dough is not complicated. The yeast does most of the work, and your stand mixer takes care of the kneading (if you don’t have a stand mixer, simply knead the dough by hand for five minutes instead). There are only two rises, one of which takes place in the fridge overnight.
The eggnog here replaces whole milk or buttermilk in more classic recipes. You can taste it, but not too strongly. Eggnog is made with a mix of spices and egg yolks, and this recipe is enriched with these flavors elsewhere. Spelt flour is also used to add some wholesomeness. The whole grain flour absorbs more liquid than white flour, so it’ll firm up as it rises.
To get ahead, both the filling and frosting may be made a few days in advance. Yeast-based dough is best made fresh, so instead of tinkering with making the rolls ahead or freezing—just start them the afternoon before the morning you’d like to enjoy them. The dough can be a little sticky, so the tricky part is rolling them out and getting them to cut nicely.
These make for a wonderful fall or winter brunch item, with a cup of coffee or tea and a fire. Since it’s the season for guests and company and holidays, the recipe makes a dozen.