Text 23628, 93 rader
Skriven 2015-02-03 06:17:56 av Dave Drum (1:261/38.0)
Ärende: Gourmet 057
===================
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 120-130øF/49-55øC, 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 2 1/2 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" wide).

  Spray two 9" 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 375°F. 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

... The more you eat the less flavour, the less you eat the more flavour.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)