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- WET INGREDIENTS
- 1 egg plus 4 egg yolks
Egg white set aside for later use - 1/3 C granulated sugar
- 6 TBL softened butter
- 1.5 C warm buttermilk – more or less
- DRY INGREDIENTS
- 5 C AP flour
- 1 TBL yeast
- 1 tsp salt
- CINNAMON FILLING
- 1/2 C light brown sugar
- 2 TBL CinnaSugar®
- 4 TBL softened butter
- ALTERNATE FILLING
- 4 TBL softened butter
- 8 oz sugar (1 C)
- Zest from 2 lemons
- 2 TBL grated ginger
- 2 TBL candied ginger
- 5 oz flour
- SUGAR FROSTING
- 2 TBL softened butter
- 2.5 C confectioner sugar
- 1 tsp vanilla
- 1 tsp orange zest
- 2 TBL whole milk
- CREAM CHEESE FROSTING
- 3 oz cream cheese – Beat until it is creamy
- 3 TBL whole milk
- 6 oz powdered sugar (by weight)
- Sift together dry ingredients from first recipe and set aside
- Combine wet and softened ingredients – including the eggs
- Put 2 C of the dry ingredients into the wet ingredients and mix using paddle attachment
- Switch to dough hook, then addd dry ingredients 1 cup at a time mixing in between adds
- Scrape bowl as necessary
- Add dry ingredients only until the dough comes into a ball, then mix 10 minutes
- Let rest 20 mintes
- Beat for 5 minutes more
- Put the remaining dry ingredients on the counter
- For filling, combine all except the butter and mix to combine
- Knead by hand on the floured surface until smooth and elastic and dough springs back when lightly pressed
- Cover with a towel and let rise for 60 minutes or until doubled
- Roll dough out into a 16×10 rectangle using a rolling pin
- Spread 3 TBL melted butter over the dough leaving at least 1/2 inch from the long edge that will become the outside
- Sprinkle with cinnamon mixture and press into the dough
- Beginning at long buttered edge roll up as tightly as possible
- Use egg wash on the unbuttered edge to seal the roll, then roll over so the seam is down.
- Using dental floss, cut into half, then half again – so you have four rolls
- Estimate thirds and cut each of the four rolls into thirds – so you have twelve equal pieces
- Place (cut side down) into a well-greased 9×12 baking dish
- Cover with plastic wrap and put into the refrigerator for 8-16 hours. This lets the flavor develop.
Next morning . . . - Remove from the fridge and put into cold oven.
- Put a tray of boiling water in the bottom of the oven.
- Let rise until doubled in size (about an hour)
- Remove rolls and pan of water from oven and set on counter while you preheat oven to 350º
- Bake at 350º for 25-30 minutes rotating pan halfway through baking cycle
- Cool on wire rack for 5 minutes
- Combine sugar, butter, vanilla and orange zest
- Add milk ONLY until consistency will spread easily
- Spread over each roll and serve warm