Tomorrow morning when you wake up to breathe in the first air of 2016, you, like many others, may not be feeling your best. Even if you followed Bill Murray’s sage words of wisdom and added ice to your Champagne to help stay hydrated, you might find yourself feeling tipsy when the ball drops and a hangover could be in your near future.
There are many great ways to nurse a hangover (Pedialyte included), but one of my favorite remedies is putting something in my stomach. As hard as it may be to take those first bites, your body is likely craving something wholesome, warm and satisfying, which is why these fresh baked cinnamon rolls (infused with some hair of the dog) are the perfect hangover cure for the day after.
But you don’t need to be hungover to enjoy these warm, pillowy morsels entwined with sugar and spice and topped with a drizzle of buttery bourbon maple syrup. These cinnamon rolls are fit for any New Year’s Day brunch table setting.
Infused with CW Irwin’s Straight Bourbon Whiskey from Oregon Spirit Distillers, the sweet and buttery syrup that tops these warm, decadent rolls is made robust with the bold flavors found in this Pacific Northwest take on bourbon.
Of course, if you would prefer to cut out some of the prep time, you can always fake it with Woodinville Whiskey Co.’s Barrel-Aged Maple Syrup. This syrup sweet, flavorful syrup boasts flavors of vanilla, caramel, spice and a little bit of whiskey, to satisfy your many taste buds.
Prep these rolls a day in advance and let slow rise in the fridge and bake for hot-out-of-the-oven cinnamon rolls on New Year’s Day (or afternoon).
Prep time: 30 minutes
Rest time: 3 hours (or more)
Bake time: 20 to 25 minutes
Ingredients (for the rolls):
¾ cup buttermilk, warm
¼ cup sugar
1 package yeast
1 stick butter, melted
3 eggs, beaten
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon salt
Ingredients (for the filling):
1 cup light brown sugar, packed
3 teaspoons cinnamon
½ teaspoon cloves
2 tablespoons butter, melted
Ingredients (for the syrup):
1 cup maple syrup
1 ½ ounces Oregon Spirit Distillers CW Irwin’s Straight Bourbon Whiskey
2 tablespoons butter
Directions:
In a small bowl, combine the buttermilk, sugar and yeast. Set aside for five minute, or until mixture begins to foam.
In another bowl, whisk together the butter and eggs. Set aside. In the bowl of a stand mixer (fitted with a dough hook), sift together flour and salt.
Once yeast mixture has activated, turn mixer on low and slowly add the yeast mixture to the flour mixture. Once the yeast mixture has been added, add the egg mixture.
After all the ingredients have been added a firm ball has formed, turn speed up to medium-low for 10 minutes, or until well kneaded. Place dough in a lightly greased bowl, cover with a damp cloth, and place in a warm place to let rise until dough doubles in size, about 2 hours.
While the dough is rising, prepare the syrup by heating the syrup, bourbon and butter in a pan over medium-high heat until all of the ingredients have dissolved. Whisk well, remove from heat, and let cool.
Next, prepare the filling by combining the sugar, cinnamon and cloves. Set aside.
Melt the butter just before you are ready to assemble the rolls.
After the dough has risen, assemble the cinnamon rolls by rolling the dough out into a 12 x 16 inch rectangle. Brush the dough with the butter and sprinkle the cinnamon-sugar mixture in an even layer across the dough.
Roll the dough up. If the dough has sprung back, continue rolling until you have a 16-inch or 18-inch cylinder. Cut the cylinder into 12 equal sized pieces and place on a lightly greased (or parchment paper lined) baking tray. Cover with plastic wrap and allow to rise one hour or in the fridge overnight.
When you are ready to bake the rolls, preheat the oven to 350 ℉. Bake rolls in preheated oven for 20 minutes, or until the rolls are golden brown around the edges.
Let cool slightly, drizzle with syrup and serve.
