The honey-spiced nuts in these sweet rolls remind us of the flavors of baklava.
Honey-Nut Sweet Rolls
Makes 8 to 9
- Sweet Roll Dough (recipe below)
- ½ cup unsalted butter, softened
- 2 cups chopped walnuts
- ¾ cup honey, divided
- 2 teaspoons ground cinnamon
- 3 cups confectioners’ sugar, divided
- 5 tablespoons whole buttermilk,divided
- Spray a 10-inch cast-iron skillet with cooking spray.
- Gently punch down Sweet Roll Dough. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread butter onto dough.
- In a small bowl, combine walnuts, ½ cup honey, and cinnamon. Gently spread over butter. Starting with one long side, roll up dough, jelly-roll style; pinch seam to seal. Slice into 8 or 9 rolls. Place rolls in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
- Preheat oven to 350°. Bake, uncovered, until golden brown, about 30 minutes.
- In a small bowl, stir together 1 cup confectioners’ sugar, 2 tablespoons buttermilk, and remaining ¼ cup honey until smooth. Brush onto hot rolls. Let cool in skillet for 30 minutes.
- In a medium bowl, whisk together remaining 2 cups confectioners’ sugar and remaining 3 tablespoons buttermilk. Drizzle over warm rolls.
Sweet Roll Dough
Makes enough dough for 8 to 9 rolls
- 3½ cups all-purpose flour
- 1 (0.25-ounce) package active dry yeast
- ½ cup whole milk
- ½ cup sour cream
- 6 tablespoons unsalted butter, cubed
- ⅓ cup sugar
- 2 teaspoons kosher salt
- 1 large egg, lightly beaten
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour and yeast.
- In a medium saucepan, heat milk, sour cream, butter, sugar, and salt over medium heat. Cook, stirring occasionally, until a candy thermometer registers 120°.
- With mixer on low speed, gradually add milk mixture to flour mixture, beating until combined. Add egg, beating until a dough forms.
- Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic and pulls away from sides of bowl, about 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1½ hours.
Find more breakfast recipes made for you skillet in our newest issue of Southern Cast Iron magazine.