Ingredients: |
Ingredients: 2 pkg. (1/4 oz. each) active dry yeast
1-1/2 c. warm water (110° to 115°)
2 eggs
1/2 c. butter, softened
1/2 c. sugar
2 tsp. salt
5-3/4 to 6-1/4 c. flour
CINNAMON FILLING:
1 c. packed brown sugar
4 tsp. ground cinnamon
1/2 c. softened butter, divided
GLAZE:
2 c. powdered sugar
1/4 c. half-and-half cream
2 tsp. vanilla extract
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Directions: |
Directions:In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight. In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°. Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls. Yield: 2 dozen.
Dark Chocolate Filling: Finely grate one 4-oz. bittersweet chocolate baking bar; gently stir in 1/2 cup sugar, 2 Tbsp. baking cocoa and 1/2 tsp. ground cinnamon. Sprinkle over butter in place of brown sugar-cinnamon mixture. Orange-Spice Filling: Mix 1 cup packed brown sugar, 2 Tbsp. grated orange peel, 2 tsp. ground cinnamon, 1 tsp. ground ginger and 1/2 tsp. each ground cardamom, ground cloves and ground allspice until blended. Sprinkle over butter in place of brown sugar-cinnamon mixture. |
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