Saturday, October 26, 2013
Dough;8 gram pack of dry yeast or 2 1/2 tsp
2 eggs, room temperature
1/3 C butter melted
4 1/2 C bread flour
1 tsp salt
1/2 C white sugar
Filling;
1 C brown sugar
2 1/2 TBL ground cinnamon
1/3 C butter soft
Frosting;1 1/2 C confectioners sugar
1/2 tsp vanilla
3 oz cream cheese
1/4 C butter soft
1/8 tsp salt
What to do:
- Dissolve yeast into warm milk until it foams and you know yeast has activated, in large mixing bowl. - Add in and mix sugar, butter, salt and eggs.
- Add flour and mix well. Knead dough into a large ball using hands that are lightly dusted with flour. ( I also used my dough hook on my kitchen aid mixer to help the kneading process).
- Put dough in a bowl and cover with paper towel to let rise in a warm place for about 1 hour or doubled in size. To help this process you can heat an oven to 200 and then turn off, place dough in oven friendly bowl or platter and let rise, still one hour.- After dough has doubled in size turn out onto floured surface and roll out dough to a 16x21 inch rectangle.
- Mix cinnamon and brown sugar
- Gently spread 1/3 C of soft butter over rolled out dough and then sprinkle cinnamon brown sugar mixture evenly over rectangle of dough.
- Roll up dough and cut into 12 rolls Place rolls in a lightly greased 9x13" casserole dish.- Cover and let rise til double the size, about 30 minutes.
- Preheat oven to 400 F
- Bake rolls in oven til golden brown 15-20 minutes.
- While rolls are baking, beat together cream cheese, butter and confectioners sugar, vanilla, and salt. Spread frosting on warm ( not hot) rolls before serving.
** Note I made these the night before up to the point where they were ready to bake. So after letting the rolls themselves rise for 30 minutes I then put them in the fridge for the next morning. I took the rolls out of the fridge, while preheating the oven, to warm up a little before baking them.
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