Father’s Day Feasts: 10 Recipes to Get You From Breakfast to Dessert
This year for Father’s Day, we’re covering all the bases. Perfect brunches, stellar lunches, amazing dinners, and superb sweets are all in order for you here. Make one, two, or almost all of them this year when you celebrate all the dads in your family. Mix and match dishes, let dad grill, or give him the night off — all are options with these 10 recipes!
1. Cinnamon Rolls
Show off your sweet side at brunch with the cinnamon rolls from Williams-Sonoma and Family Meals. The prep work begins the night before, meaning you won’t be waiting for hours in the morning for the dough to rise. All you’ll have to do is take the 10 rolls out of the fridge an hour before baking, and then bake for 30 minutes — during that time, you’ll make the glaze.
- 1 tablespoon (1 package) active dry yeast
- 1/2 cup warm water (105 degrees Fahrenheit)
- 4 1/2 cups all-purpose flour, plus more as needed
- 4 eggs
- 1/4 cup granulated sugar
- 2 teaspoons kosher salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 8 tablespoon (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon
- 1 cup confectioners’ sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Directions: To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes.
Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes. Add the room temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.
Butter a 9 x 13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15 x 10-inch rectangle. Brush the rectangle with half of the melted butter, leaving a 2-inch-wide strip uncovered on one long side. Sprinkle the cinnamon sugar over the butter. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.
The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350 degrees Fahrenheit. Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. While the rolls are baking, make the vanilla glaze in a small bowl, sifting together the confectioners’ sugar and salt. In a separate bowl, whisk together the butter, milk and vanilla, then stir into the sugar mixture to form a smooth paste. Spread the glaze over the warm rolls and serve immediately.