R
RG
Guest
Alright ladies and gents, here is something that I think everyone will like 
THE DOUGH
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups King Arthur bread flour
1 tablespoon vital wheat gluten
3 teaspoons instant active dry yeast
CINNAMON FILLING
1 cup firmly packed brown sugar and 5 tablespoons of ground cinnamon.
CREAM CHEESE BUTTER FROSTING
2oz cream cheese (room temp), 1/4 cup butter softened, 1 cup confectioners (powdered) sugar, 1/2 teaspoon pure vanilla extract. Mix together until sugar is dissolved
DIRECTIONS
Mix all ingredients together, I use a kitchenaid with a dough hook, makes life easy. You can omit the vital wheat gluten if you want, I had it so I used it. It makes the dough easier to work with. Once dough is made, let is rise until it doubles. Punch it down and roll into approx 15x24 rectangle. Brush dough with 1/2 cup melted/softened butter and sprinkle cinnamon sugar mixture evenly over it.
Once dough is buttered and cinnamoned (yeah, I made that word up so sue me!) roll dough starting from long end, don't roll too tightly or dough will pop up from the center as it bakes, some may like that so whatever makes you happy. Once dough is in log form, pinch it and make a seam then cut into 1 to 1.5 inch pieces and place in buttered 9x13x2 pan/dish. It yields 15-21 rolls or so depending on how you cut it.
As you place them in the pan, do not let them touch. They need room to rise, then they will be touching. Cover pan and let rolls rise for an hour or so until roughly doubled in size. Bake at 350 degrees for 20-25 until a light golden brown. Once baked let cool slightly then apply frosting.
THE DOUGH
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups King Arthur bread flour
1 tablespoon vital wheat gluten
3 teaspoons instant active dry yeast
CINNAMON FILLING
1 cup firmly packed brown sugar and 5 tablespoons of ground cinnamon.
CREAM CHEESE BUTTER FROSTING
2oz cream cheese (room temp), 1/4 cup butter softened, 1 cup confectioners (powdered) sugar, 1/2 teaspoon pure vanilla extract. Mix together until sugar is dissolved
DIRECTIONS
Mix all ingredients together, I use a kitchenaid with a dough hook, makes life easy. You can omit the vital wheat gluten if you want, I had it so I used it. It makes the dough easier to work with. Once dough is made, let is rise until it doubles. Punch it down and roll into approx 15x24 rectangle. Brush dough with 1/2 cup melted/softened butter and sprinkle cinnamon sugar mixture evenly over it.
Once dough is buttered and cinnamoned (yeah, I made that word up so sue me!) roll dough starting from long end, don't roll too tightly or dough will pop up from the center as it bakes, some may like that so whatever makes you happy. Once dough is in log form, pinch it and make a seam then cut into 1 to 1.5 inch pieces and place in buttered 9x13x2 pan/dish. It yields 15-21 rolls or so depending on how you cut it.
As you place them in the pan, do not let them touch. They need room to rise, then they will be touching. Cover pan and let rolls rise for an hour or so until roughly doubled in size. Bake at 350 degrees for 20-25 until a light golden brown. Once baked let cool slightly then apply frosting.
The rest of us would surely enjoy them! ;D
