|Active Dry Yeast||2 1/4 tsp|
|Water, 105-110F||1/2 cup|
|Whole milk||1/2 cup|
|Sugar, granulated||1/4 cup|
|Butter, unsalted, melted||1/3 cup|
|Club House Sea Salt, French Mediterranean||1 tsp|
|All Purpose Flour||3 1/2 cups|
|Butter, unsalted, melted||1/2 cup|
|Sugar, granulated||3/4 cup|
|Club House Cinnamon, Ground||4 tsp|
|Club House Cardamom, Ground Decorticated||3/4 tsp|
|Pistachios, shelled, chopped||1 cup|
|Confectioner's sugar||2 cups|
|Orange Juice||1/4 cup|
|Club House Cardamom, Ground Decorticated||1/2 tsp|
Try this recipe as a traditional cinnamon bun or switch it up on your own!
For the dough: 1. Place milk and water in a small microwaveable bowl. Heat for 30-60 seconds, or until warm to the touch. Add yeast, stir to dissolve and set aside. 2. Combine sugar, Club House Mediterranean Sea salt, melted butter and egg in the bowl of an electric mixer. Add 1 cup of the flour and mix on low until combined. Add yeast mixture and stir until incorporated. 3. Add remaining flour and mix on low until dough has come together. 4. Increase speed to medium and knead dough for 7 minutes. 5. Place dough in a lightly oiled bowl, cover and let rise until dough has doubled in size.
For the filling and assembly: 1. While dough is rising, combine melted butter, sugar, spices and pistachios. 2. Once dough has risen, punch down lightly and turn on to a floured surface. 3. Roll out into a 15" x 9" rectangle. 4. Spread the pistachio mixture evenly over the dough. 5. Starting at one of the 15" sides, roll the dough on itself, pinching the edge in on the final side. 6. Cut into 12 pieces. 7. Butter a baking dish or half sheet tray and coat in sugar. 8. Place cinnamon rolls close together on the baking dish and let rise until they have doubled in size, about 1 hour. 9. Bake in a (preheated) 350F oven for 30 minutes, or until golden brown.
For the glaze: 1. While buns are baking, combine orange juice, confectioner's sugar and cardamom in a small bowl. Pour over baked buns once they have cooled slightly. 2. Serve warm or cooled. 3. (Note: this recipe makes 12 servings)