The Buttonwood Inn on Mt. Surprise
A New Hampshire Bed and Breakfast in North Conway
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  Yield: 12 rolls     Click to Order Your Gift Certificate online

Brown Sugar Mixture
1 tablespoon unsalted butter, melted plus extra for the baking dish
¾ cup packed light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
Pinch salt
1 recipe Basic Sweet Dough
Flour (for the counter)

Basic Sweet Dough
¾ cup buttermilk, warmed to about 110 degrees
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
3 large eggs, lightly beaten
4-1/4 cups unbleached all-purpose flour
¼ cup granulated sugar
1 envelope (2-1/4 teaspoons) instant or rapid-rise yeast
1-1/4 teaspoons salt

Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup; set aside.  Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook.  With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes.  (After 5 minutes, if the dough is sticky, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom).

Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute.  Place the dough in a lightly oiled bowl and cover loosely with greased plastic wrap.  Let rise in a warm place until the dough has doubled in size, 2 to 2-1/2 hours.

Butter a 13”x9” baking dish; set aside.  Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl.  Turn the dough out onto a lightly floured counter and press it into a 16” x 12” rectangle.  Brush the dough with the melted butter.  Sprinkle the brown sugar mixture over the dough, leaving a 3/4“ border along the top edge.  Press on the sugar mixture to adhere it to the dough.

Roll the dough into a tight cylinder and pinch the seam closed.  Roll the cylinder over so that it is seam side down.  Gently stretch the cylinder until it is 18” long with an even diameter.  Pat the ends of the cylinder to even them.  Slice the cylinder into 12 evenly sized rolls using a serrated knife.  Arrange the rolls, cut side down, in the prepared baking dish.  Cover loosely with greased plastic wrap and let sit at room temperature until puffy and pressed against one another, 1 to 1-1/2 hours.  Meanwhile, adjust the oven rack to the middle position and heat the oven to 350 degrees.  Unwrap the rolls and bake until golden and puffed, 20 to 30 minutes.  Flip the rolls out onto a wire rack and let cool for 5 minutes before icing.

Maple Icing
1 cup confectioners’ sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
1-2 tablespoons milk

Mix all ingredients together until smooth.  After cinnamons rolls are cooled for 5 minutes, ice them while still warm.
  Please Join Us in The Heart of New Hampshire's White Mountains
Innkeepers: Bill and Paula Petrone
PO Box 1817 64 Mt. Surprise Rd. North Conway, New Hampshire 03860-1817
800-258-2625 603-356-2625 Fax: 603-356-3140 Send us an E-mail!