Ingredients: |
Ingredients: • 1-cup whole milk
• 3 tbsp. unsalted butter
• 3 ½ cups unbleached all purpose flour, divided
• ½ cup sugar
• 1 large egg
• 2 ¼ tsp. rapid rise yeast (from 1 envelope)
• 1 tsp. salt
• Nonstick vegetable spray
For Filling
• ¾ cup packed brown sugar
• 2 tbsp. cinnamon
• ¼ cup butter softened
For Frosting
• 4 ounces (1/2 cup cream cheese, room temp
• 1 cup confections sugar
• ¼ cup butter softened
• ½ tsp. vanilla
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Directions: |
Directions:1. Combine milk and butter in a glass-measuring cup. Melt in microwave until butter is just melted and mixture is just warm – to 120 – 130 F (30 – 40 sec) Pour into bowl of stand mixer fitted with paddle attachment.
2. Add 1 cup of flour, sugar, egg, yeast and salt. Beat on low speed – 3 min, stopping occasionally to scrap down sides of bowl. Add 2 ½ cups flour. Beat on low until flour is absorbed and dough is sticky, scrapping down sides of bowl. If dough is very sticky, add more flour by tablespoons until dough begins to form a ball and pulls away from side of bowl.
3. Turn dough out onto lightly floured workbench. Knead until smooth and elastic, adding more flour if sticky, about 8 min. Form into a ball.
4. Lightly oil bowl with non-stick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft free area until double in size, about 2 hours.
5. Mix brown sugar and cinnamon in medium bowl.
6. Punch down dough. Transfer to floured work surface. Roll out into 15 x 11 inch rectangle. Spread butter over dough, leaving ½ inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each ½ - ¾ inch wide)
7. Spray two 9-inch square glass-baking dishes with non-stick spray. Divide rolls between baking dishes, arranging cut side up (There will be almost no space between rolls) Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft free area until almost doubled in size, 40 – 45 min.
8. Position rack in center of oven and preheat to 375F. Back rolls until tops are golden – about 20 min. Remove from oven and invert immediately onto rack. Cool 10 min, turn rolls right side up.
9. Combine cream cheese, powdered sugar, butter and vanilla in medium bowl. Using electric beater beat until smooth. Spread glaze on rolls. Serve warm or at room temp. |
This recipe for Cinnamon Buns is from