- Rapid Rise Yeast – 4 tsp
- 1/4 C milk – Heat to 110º plus 1 tsp sugar
- 5 minutes to rise
MIX - 2 3/4 C AP flour
- 2.5 tsp baking powder
- 3/4 tsp salt
- 5 tsp sugar
ADD YEAST - 2 tbl melted butter
- 1 C milk – room temp
- Mix briefly
dump on countertop - Create gluten, but don’t overwork
- Roll out to about 9×12
- Brush with 2 TBL butter – NOT 1 inch on edge though
- Sprinkle on filling – not past edge
- Press on
- Bench scraper to losten, and then roll
- Pinch seam together
- Use cake pan – spray and parchment and spray
- Cut in half, half, half
- Put in pan
- Brush tops with butter
- Cover with plastic for 30 minutes
- Bake 350º for about 23 minutes
- Losen edge, let rest 5 minutes
- Turn out, and invert onto cooling rack
GLAZE
- 3 oz Cream cheese
- 2 TBL butter
- 2 TBL milk
- salt
- vanilla extract
- Whisk till smooth
- Add 1 C confectioner sugar
- Pour and spread glaze over top
Filling
- 3/4 C Brown sugar
- 1/4 C gran sgar
- 1 tbl cinnamon
- 1/8 tsp salt
- 2 TBL melted butter
- 1 tsp vanilla
