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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
5 cups flour |
6 tablespoons butter |
2 tablespoons yeast |
1 1/4 teaspoons kosher salt |
3 large eggs |
1 cup milk |
1/4 cup sugar |
filling |
1 cup light brown sugar ; packed |
1 tablespoon cinnamon |
pinch salt |
1 1/2 tablespoons butter ; melted |
icing |
1/4 cup cream cheese |
3 tablespoons milk |
1 1/2 cup powdered sugar |
Directions:
1. For the dough: In a large bowl whisk the eggs, sugar, butter, and milk.
2. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
3. Add all but 3/4 cup of the remaining flour and knead with dough hooks on low speed for 5 minutes.
4. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed for 5 minutes longer or until dough forms a ball.
5. Turn the dough out onto a lightly floured surface; knead by hand for 30 seconds.
6. Lightly oil a large bowl.
7. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in size, 2 to 2 1/2 hours.
8. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.
9. Set aside until ready to use.
10. Butter a 9 by 13 inch glass baking dish.
11. Turn the dough out onto a lightly floured surface.
12. Gently shape the dough into a rectangle with the long side nearest you.
13. Roll into an 18 by 12 inch rectangle. Brush the dough with 1 1/2 tablespoons of melted butter, leaving 1/2 inch border along the top edge.
14. Sprinkle the filling over the dough, leaving a 3/4 inch border along the top edge; gently press the filling into the dough.
15. Beginning with the long edge nearest you, roll the dough into a tight cylinder.
16. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
17. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls, yielding 12 rolls. Arrange rolls cut edge down in the baking dish; cover lightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
18. Remove the rolls from the refrigerator and place in an oven that is turned off.
19. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls.
20. Close the oven door and let the rolls raise until they look slightly puffy; approximately 30 minutes.
21. Remove the rolls and the pan of water from the oven. Preheat the oven to 350°F. When the oven is ready, place the rolls on the middle rack and bake for 30 minutes or until golden brown.
22. While the rolls are cooling slightly, make the icing by mixing the cream cheese, and milk and mix until combined.
23. Add the powdered sugar and mix until smooth.
24. Spread over the rolls and serve immediately.
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