½cupUnsalted Butter (1 stick), plus more for the pan
4 ½cupAll-Purpose Flour, plus more for kneading
½ cupSugar
2 ¼ tspActive Dry Yeast
1 ½ tspKosher Salt
2Eggs, large
Olive Oil for the dough bowl
For the Filling
½cupUnsalted Butter (1 stick)
½ cupPacked Dark Brown Sugar
¼cupGranulated Sugar
1tbspGround Cinnamon
½tspGrated Nutmeg
Pinch of Kosher Salt
For the Boozy Glaze
1cupPowder Sugar
2 tbspWhole Milk
1tspVanilla Extract
½tspBourban
Instructions
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!