Cinnamon Rolls With Boozy Glaze

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Mary Ann Addis

Mary Ann

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Cinnamon rolls are America’s national pastry. The French have the croissant, and we have pastry that unfolds and unwinds. The can cinnamon rolls were a staple in our house. With just the sound of a single pop, a special breakfast treat was on its way to kick off the weekend.

Not to dog on the canned cinnamon rolls, homemade rolls are simply divine, and easy to make. I typically LOVE to make these the night before and let them rise in the refrigerator overnight. Call it brilliant, you’ll enjoy this special morning treat.

Now let us discuss the boozy glaze. Typically the glaze is made from powder sugar, some milk, and vanilla extract. I’ve seen other glazes with vanilla bean or lemon zest. I, for one, reached for the bourbon! Just a hint of it makes these rolls super boogie. And don’t worry about the kiddies. They won’t even know! Enjoy!



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Cinnamon Rolls With Boozy Glaze

Active Time30 minutes
Total Time3 hours 45 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, buns, cinnamon, puff pastry, rolls
Servings: 15 Buns


For the Dough

  • 1 cup Whole Milk
  • ½ cup Unsalted Butter (1 stick), plus more for the pan
  • 4 ½ cup All-Purpose Flour, plus more for kneading
  • ½ cup Sugar
  • 2 ¼ tsp Active Dry Yeast
  • 1 ½ tsp Kosher Salt
  • 2 Eggs, large
  • Olive Oil for the dough bowl

For the Filling

  • ½ cup Unsalted Butter (1 stick)
  • ½ cup Packed Dark Brown Sugar
  • ¼ cup Granulated Sugar
  • 1 tbsp Ground Cinnamon
  • ½ tsp Grated Nutmeg
  • Pinch of Kosher Salt

For the Boozy Glaze

  • 1 cup Powder Sugar
  • 2 tbsp Whole Milk
  • 1 tsp Vanilla Extract
  • ½ tsp Bourban


For the Dough

  • In a large bowl whisk the dry ingredients: flour, yeast, granulated sugar, yeast, and salt.
  • In a small saucepan, melt the stick of unsalted butter over medium heat. Once melted, add the milk and heat it until it is warm but not hot. Pour the butter-milk mixture into the bowl of the dry ingredients.
  • Using an electric mixer with the dough hook attachment on low speed. Add the eggs and mix for about 3 minutes, or until the dough comes together. It shouldn't be sticky. If it is sticky, however, add a few sprinkles of flour (no more than ⅓ cup).
    Place dough on a lightly floured surface and proceed to knead for about 2 minutes, or until the dough is smooth and round, and has a little spring reaction when touched with a finger.
    Place dough in a lightly oiled bowl, cover with a slightly damp towel in a warm place to rise for about 2 hours, or until it has nearly doubled in size.

For the Filling

  • In a small saucepan or a milk frother, melt the butter over medium heat. In the meantime, in a small bowl, combine the brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Pour the butter and stir to combine.
  • After the dough has risen, give it a good punch. Turn it onto a lightly floured work surface.
  • Using a rolling pin, roll out into a large rectangle about 11 by 15 inches and ½-inch thick.
  • Spread the filling evenly over the rectangle dough. Starting from the long side facing you, gently and tightly roll up the dough into a log. Slice crosswise into about 1-inch wide pinwheels.
  • Place the pinwheels in the prepared baking dish (I used 9 x 13-inch, you can also two 9-inch cake pans) about ¼-inch apart. Cover with plastic wrap, and let them rise for about 45 minutes.
    Another option is to let them rise overnight in the refrigerator if you plan to make them fresh in the morning. Make sure the rolls come to room temperature before baking.
  • Preheat the oven to 375° (oven rack placed in the middle of the oven). Bake the rolls for 20 to 25 minutes, until golden brown and the filling is bubbling away.

For the Boozy Glaze

  • Whisk the powder sugar, milk, bourbon, and vanilla in a small bowl.
  • Let the rolls cool for 10 minutes before glazing. Try to have only one. Enjoy!



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