BUTTERSCOTCH-BOURBON GLAZED CINNAMON ROLLS

Every Christmas, my mom makes batches and batches of the world's most perfect cinnamon rolls. She gifts them to all her friends and acquaintances, and people have been known to wait anxiously for the season just to see her pull up their driveway holding a plastic or foil-wrapped disc, always strung with that waxy red Christmas ribbon. On Christmas morning, she saves a few pans just for the six of us. While we tromp through the frozen snow-covered woods for our annual hour-long Christmas walk on the farm, the rolls wait. We come in from the cold, red-cheeked and wet, and over steaming mugs of tea, warm gooey rolls and dry pajamas, we open presents and are grateful for each other.

These rolls are much sweeter and more decadent than my mom's version, which has a mildly sweet dough and a concentrated cinnamon filling. But these are excellent for gifting as well, and anyone with a sweet tooth (or a penchant for boozy sweets), will certainly thank you.

BUTTERSCOTCH-BOURBON GLAZED CINNAMON ROLLS

Recipe from Melissa Clark, New York Times

10 T. butter

1 c. milk (I used skim)

4 c. flour (I needed much more than this, see directions)

2 c. light brown sugar

1 packet active dry yeast

1 tsp. salt

3/4 tsp. cardamom

1 egg

1 1/2 T. cinnamon

1/2 tsp. nutmeg

2 T. bourbon

1 tsp. vanilla

1 c. confectioners' sugar

In a small saucepan, melt 4 tablespoons butter. Add milk and heat until warm, then pour into the bowl of your stand mixer. In a separate bowl, whisk together flour, 1 cup brown sugar, yeast, salt and cardamom. Slowly beat flour mixture into butter mixture using the paddle attachment. Beat in egg, then beat until dough comes together; it should be slightly tacky but not sticky. It took probably a full extra cup of flour to get to the right consistency for me, so just keep adding a tiny bit at a time until it feels sticky but kneadable.

Knead with the dough hook attachment for about 2 minutes until smooth. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume for 3 hours or so (or longer is fine).

Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature.

In a small bowl, whisk together 1/2 c. brown sugar, cinnamon, nutmeg and a pinch of salt.

Punch down dough and roll into a rectangle about 15 inches long and 11 or 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick).

Lightly grease two 9-inch round baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes (if you don't have time to let them rise, that is okay!)

Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes.

While rolls bake, place 1/2 cup brown sugar in a small saucepan. Sprinkle with bourbon and a scant 1/4 cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners’ sugar. Pour warm glaze evenly over the tops of the warm rolls. Let rest for at least 20 minutes before serving to allow glaze to set.