Here's the recipe:
1/4 C warm water
1 t sugar
2 pkg or 2 T Yeast
Warm water, add sugar, stir in bowl. Add yeast. Stir well. Let sit about 10-15 minutes until sponge is formed.
1 1/2 C warm buttermilk
1 stick butter, melted
1/3 C sugar
1/2 t salt
1/2 t baking soda
4 1/2 C AP flour (576g)
Add to large bowl or stand mixer. Mix on low setting until combined. Slowly add flour in 1/2 C increments, mixing until combined after each addition. Let sit a few minutes and stir in yeast sponge until combined.
Turn dough out onto floured surface. Knead until smooth and elastic (about 20-25 fold/press/turns). Use rolling pin to roll out dough about 12x18 inch rectangle.
FILLING:
1 stick melted butter
1/2 C sugar, brown (110g)
1/2 C sugar, white (100g)
1/4 C cinnamon
Melt butter in bowl. Mix together sugars and cinnamon. Pour butter onto dough rectangle, spread out with fingers, quickly add sugar mixture and spread with fingers (you want them to slightly mix together so loose sugar doesn't fall out after you cut rolls) out to the THREE edges of the dough. Leave about a 1 inch space on a short edge so you can seal the dough after you roll it out. Roll the rectangle so the roll will be the longest possible. Seal the edge. Use a pastry cutter or knife to cut 1 inch wide cinnamon rolls. Place in a greased glass 9x13 pan. May need an additional pan if you cut too many. Leave room between each roll to rise. Cover with a towel and let rise in a warm place for 25 mins. Preheat oven to 350 degrees. Bake for 25 mins. Immediately glaze, ice, or eat them!
ICING:
10 oz. powdered sugar (288g)
1/2 bar cream cheese (4oz)
1/2 stick butter
Cream together ingredients and spread gently on warm rolls so it will melt and run inside the rolls.
GLAZE:
1 stick butter
1/4 C brown sugar (55g)
1/4 C white sugar (50g)
1 T vanilla extract
1 T milk
Cook on stove top until bubbly for about 30 seconds. Remove from heat and drizzle over warm rolls.
No comments:
Post a Comment