Celebratory honey-cinnamon rolls
Recipe type: yeast rolls par excellence
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Isn't it fun to have special sweet rolls for a special sweet occasion ready at just a moment's notice? It's possible with this easy bucket-dough recipe!
  • 1½ T dry yeast
  • 1½ T kosher salt
  • 3 cups warm water
  • 1 cup whole wheat flour
  • 5½ cups unbleached flour
  • soft butter
  • honey (raw and local is preferred, natch)
  • cinnamon
  • confectioner's sugar and milk to make a glaze
  1. First, mix the yeast, salt and water together. You can use a mixer or a whisk in a bowl or bucket. I like to use gallon ice-cream buckets with lids.
  2. Then add the flours until well-mixed. Don't knead.
  3. Cover with a loose lid and let rise until the dough reaches the top of the bucket or bowl, about 2 hours. Your dough is ready to use at this point, although it will be easier to shape if you refrigerate it for a couple hours, or overnight. It will stay good in your refrigerator for up to a week, though it will taste more "yeasty" the longer you keep it.
  4. On baking day: roll out a rectangle of the dough, about 18" by 12" and about ¾" thick.
  5. Spread with soft butter, then the raw honey, and then sprinkle with cinnamon. Roll up jelly-roll style, and cut into slices about ¾" thick.
  6. Place in oiled 9" x 12" pan, and let rise for 60 minutes.
  7. Bake at 350 degrees for 20 minutes, or until golden on top and not at all doughy (gak I hate that) inside.
  8. If desired (and I always desire this) make a glaze out of confectioner's sugar and milk and drizzle on the top.
  9. Eat while still hot! Smiles all around!
  10. Ah, the cleverness of YOU!
Recipe by vomitingchicken.com at https://vomitingchicken.com/sweetrewardsofhoney-cinnamonrolls/