Cinnamon Rolls With Bourbon Icing | Umami

Ingredients

• For the dough:<\/em>
• ⅓ (75 grams) warm water (about 85°F/30°C)
• 2 ¼ teaspoons (7 grams) instant dry yeast
• ¾ cups (173 grams) whole milk
• 3 ¾ cups (450 grams) bread flour
• ¼ cups (28 grams) dry milk powder
• 2 tablespoons (25 grams) granulated sugar
• 1 ½ teaspoons (6 grams) fine sea salt
• 1 (56 grams) large egg
• 2 tablespoons (28 grams) unsalted butter, melted
• 2 tablespoons (30 grams) sour cream
• Neutral oil (such as canola or vegetable), for greasing the bowl
• For the filling:<\/em>
• ¾ cups (159 grams) dark brown sugar (light works too, if it’s all you have)
• 1 tablespoon (8 grams) ground cinnamon
• ¼ teaspoons freshly grated nutmeg
• ½ teaspoons fine sea salt
• 6 tablespoons (85 grams) unsalted butter, melted
• For the icing:<\/em>
• ¼ cups (60 grams) Maker’s Mark 46®
• 1 vanilla bean, halved and seeds scraped out (or 1 teaspoon vanilla extract)
• 1 ¾ cups (198 grams) powdered sugar
• ¼ cups (60 grams) heavy cream, plus more as needed
• 4 tablespoons (56 grams) unsalted butter, melted, for finishing