For the dough:
1 cup warm milk (110 F, 45 C)2 eggs, room temperature
1/3 cup margarine
1/2 tsp vanilla
1/2 tsp cinnamon
3 1/4 cups all purpose flour
3/4 cup bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp active dry yeast
In the bowl of a stand mixer fitted with a dough hook, pour in the warm milk, yeast and 1 tablespoon of the granulated sugar.
Stir and proof 5 minutes, till it becomes bubbly and frothy. Add sugar, margarine salt, eggs, and 2 cups of all purpose flour and the whole of bread flour, mix well. Start kneading on lowest speed. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl.
Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from the bowl, grease and place it back in the same “almost clean” mixing bowl.
Cover with plastic wrap. Let rise in a warm place for about 1 hour or until the dough has doubled in size. Punch down dough. On liberally floured large clean surface, roll the dough into a 20 inch by 30 inch rectangle.
For the filling:
1 cup brown sugar, packed
2 1/2 (or 3 tbsp) ground cinnamon
1/3 cup margarine, softened
Combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough.
Dump the brown sugar and cinnamon mix in the middle of the dough, spreading evenly over the surface with your hands, leaving about 1″ untouched around edges. Lightly press the sugar mixture into the margarine using a rolling pin.
Gently roll into a fairly tight roll, trying to keep the filling inside, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. With a sharp knife, slice into 12 pieces.
For the sauce:
1/2 cup butter
1/2 cup brown sugar
1 tsp vanilla
1/2 cup butter
1/2 cup brown sugar
1 tsp vanilla
Combine butter and brown sugar in a saucepan and cook until the sugar is dissolved. Remove from heat and add vanilla. Spread the sauce in the bottom of the baking dish and place the roll on top.
Bake at 350 degrees for 30 minutes.
For the frosting:
3 ounces cream cheese, softened
1/4 cup softened margarine
1 1/2 cups confectioners’ sugar
1 tsp vanilla extract
1 tsp fresh lemon juice
While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
Once rolls have been removed from the oven, immediately frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.
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