Ingredients: |
Ingredients: 1 c warm milk
2 eggs at room temperature
1/3 c butter, melted
1/2 c white sugar
1 tsp salt
4 1/2 c bread flour
2 1/4 tsp fast-rising, active dry yeast
1 c packed brown sugar
2 1/2 T cinnamon
1/3 c butter softened
FROSTING
4 oz cream chese, softened
2 T butter, softened
1 1/2 c powdered sugar
1/2 tsp vanilla
1/8 tsp salt
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Directions: |
Directions:ROLLS
1. Preheat oven to 200º F. Pour milk, eggs, melted butter, white sugar, and salt into the bowl of a stand mixer; stir together by hand. Add flour and yeast, mix with the dough hook on low speed until mixture forms a neat ball and cleans bowl sides, 5 to 10 minutes. Turn off oven. Cover bowl with plastic wrap, then transfer to oven with door ajar for 10 minutes. Close oven door and let dough rise until doubled in size, about 1 hour, 10 minutes.
2. Turn dough out on floured surface; cover and let rest 10 minutes. Meanwhile stir together brown sugar and cinnamon in a small bowl.
3. Roll out dough to a 12x20 inch rectangle. Spread with softened butter and sprinkle with cinnamon mixture, leaving a 1 inch border along 1 long end. Brush border with water.
4. Starting from the other long end, tightly roll up dough to form a log. Pinch edge to seal seam. Cut log into 12
1 1/2 inch thick rolls. Arrange rolls, with a little space between them, on a parchment-lined 10x15 inch rimmed baking sheet.
5. Cover and let rise until nearly doubled, about 45 minutes.
6. Preheat oven to 375º F. Bake rolls until golden brown, 15 to 20 minutes. Use a paring knife to pull up center-most roll. If dough is sticky and raw-looking, return pan to oven for 5 more minutes.
7. Beat together cream cheese, butter, powdered sugar, vanilla, and salt. Spread hot rolls with half of frosting. Cool in pan 10 minutes, then spread with remaining frosting. Serve warm. |
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