Recipe and photo by Heather Arndt Anderson at voodooandsauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days (reheat them for 20 seconds in the microwave before serving). Allow the rolls to cool for 5 minutes and then smear on a blanket of frosting.Remove the plastic wrap and bake the rolls for 20-25 minutes - check them at 20 minutes so you don’t overbake! The rolls are done when the internal temperature reaches 180 o. In the last 10 minutes of the second rise, preheat the oven to 350 o.While the rolls are proofing the second time, prepare the frosting by mixing the ingredients together until smooth, adding extra milk as needed to make it nice and fluffy.Loosely drape the plastic wrap back over the rolls and let them rise a second time for 30 minutes. Use your bench scraper or knife to scrape up any cinnamon sugar that fell out during cutting, and sprinkle it back on the rolls. Tuck each roll into the pan (3 rolls by 4 rolls), making sure the cut sides are up on the two end pieces.Roll the dough somewhat tightly to get a nice spiral, then cut into 12 rolls (cut the log in half, then cut each half into half, then cut each quarter into thirds). Working carefully, roll the dough into a long log.Spread the softened butter from edge to edge, then sprinkle on an even layer of the cinnamon and brown sugar filling. Gently turn the dough out on a floured surface and roll it out to a rectangle roughly 16 inches long by 12 inches wide by ½ inch thick.Prepare a 9” x 13” baking dish by either spritzing with cooking spray, lining with parchment, or both. While the dough is proofing, mix the cinnamon and brown sugar in a bowl and set aside.Transfer the dough to an oiled bowl, cover with plastic wrap or a plate, and let the dough rise in a warm, undrafty spot for an hour, or until doubled in size.Using the dough hook attachment, turn the mixer on low to mix the ingredients, then turn it up to medium high and mix/knead the dough for 8-10 minutes, until the dough forms a ball that pulls away from the sides of the bowl. Spread 1/3 cup butter on the dough and sprinkle with cinnamon and sugar mixture. 1 teaspoon vanilla extract 3 cups confectioners sugar 1 tablespoon milk Directions In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners sugar and milk. Once your dough has risen, knead to form a 16×21-inch rectangle. Now that your mouth is watering, you should probably start googling the closest. In a small bowl, mix together brown sugar and cinnamon until combined.
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