Text 4494, 103 rader
Skriven 2010-12-03 06:17:00 av Dave Drum (1:124/311)
Ärende: Gourmet 058
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinnamon Rolls W/Cream Cheese Glaze
 Categories: Breads, Cheese, Breakfast
      Yield: 18 servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 c  Whole milk
      3 tb Unsalted butter
  3 1/2 c  (or more) unbleached all
           - purpose flour; divided
    1/2 c  Sugar
      1 lg Egg
  2 1/4 ts Rapid-rise yeast (2 pkts)
      1 ts Salt
           Nonstick spray

MMMMM--------------------------FILLING-------------------------------
    3/4 c  (packed) golden brown sugar
      2 tb Ground cinnamon
    1/4 c  Unsalted butter; room temp

MMMMM---------------------------GLAZE--------------------------------
      4 oz Cream cheese; room temp
      1 c  Powdered sugar
    1/4 c  Unsalted butter; room temp
    1/2 ts Vanilla extract
 
  For dough:
  
  Combine milk and butter in glass measuring cup. Microwave
  on high until butter melts and mixture is just warmed to
  120øF to 130øF, 30 to 45 seconds. Pour into bowl of stand
  mixer fitted with paddle attachment. Add 1 cup flour, sugar,
  egg, yeast, and salt. Beat on low speed 3 minutes, stopping
  occasionally to scrape down sides of bowl. Add 21/2 cups
  flour. Beat on low until flour is absorbed and dough is
  sticky, scraping down sides of bowl. If dough is very sticky,
  add more flour by tablespoonfuls until dough begins to form
  ball and pulls away from sides of bowl. Turn dough out onto
  lightly floured work surface. Knead until smooth and elastic,
  adding more flour if sticky, about 8 minutes. Form into ball.
  
  Lightly oil large bowl with nonstick spray. Transfer dough to
  bowl, turning to coat. Cover bowl with plastic wrap, then
  kitchen towel. Let dough rise in warm draft-free area until
  doubled in volume, about 2 hours.
  
  For filling:
  
  Mix brown sugar and cinnamon in medium bowl.
  
  Punch down dough.
  
  Transfer to floured work surface. Roll out to 15x11-inch
  rectangle. Spread butter over dough, leaving 1/2-inch border.
  Sprinkle cinnamon sugar evenly over butter. Starting at 1
  long side, roll dough into log, pinching gently to keep it
  rolled up. With seam side down, cut dough crosswise with
  thin sharp knife into 18 equal slices (each about 1/2 to
  3/4 inch wide).
  
  Spray two 9-inch square glass baking dishes with nonstick
  spray. Divide rolls between baking dishes, arranging cut
  side up (there will be almost no space between rolls). Cover
  baking dishes with plastic wrap, then kitchen towel. Let
  dough rise in warm draft-free area until almost doubled in
  volume, 40 to 45 minutes.
  
  Position rack in center of oven and preheat to 375øF. Bake
  rolls until tops are golden, about 20 minutes. Remove from
  oven and invert immediately onto rack. Cool 10 minutes.
  
  Turn rolls right side up.
  
  For glaze:
  
  Combine cream cheese, powdered sugar, butter, and vanilla
  in medium bowl. Using electric mixer, beat until smooth.
  Spread glaze on rolls. Serve warm or at room temperature.
  
  Molly Wizenberg
  
  Bon Appétit | March 2008
  
  Makes 18 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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