Ingredients: |
Ingredients: 2 packages (1/4 ounce each) active dry yeast 1-1/2 cups warm water (110° to 115°) 2 large eggs, room temperature 1/2 cup butter, softened 1/2 cup sugar 2 teaspoons salt 5-3/4 to 6-1/4 cups all-purpose flour
CINNAMON FILLING: 1 cup packed brown sugar 4 teaspoons ground cinnamon 1/2 cup softened butter, divided GLAZE: 2 cups confectioners' sugar 1/4 cup half-and-half cream 2 teaspoons 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; refrigerate overnight. In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll 1 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. 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.
Test Kitchen Tips Unwaxed unflavored dental floss can be used to cut these rolls. Loop a 10-inch piece around the log of dough and pull taut until the floss cuts through the dough. Customizing these rolls is a breeze when you tweak the glaze ingredients. Try swapping maple or almond extract for the vanilla or adding a teaspoon of citrus zest |