Page 23 - AM holiday recipes_2021_sm

(continued)

Dissolve the yeast in lukewarm water in a small bowl and Roll up the dough starting at the top; gently pull the
let sit for a few minutes. dough when rolling it up to keep the insides together
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Combine melted butter, sugar, and eggs in a large bowl. and ends straight. Use the non-buttered inch at the
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Stir in yeast/water mixture. bottom of the roll to seal the roll closed and keep it from

Add mixture of flour and salt gradually; mix well and unrolling. You’ll place the log seam-down on the counter
and pinch each end of the log to seal it and prevent the
knead until dough is smooth. Place in a greased bowl filling from falling out while you cut.
and cover and let rise until doubled in size (approx 1 to
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1 hours) or overnight in the refrigerator. Punch down Smooth the log out to about 26 inches long so that it’s
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the center and let rise for another 30 minutes. roughly even in size. Using a ruler, and starting an inch in
Meanwhile, make the caramel. Combine butter, corn from the end, cut every 2 inches with a sharp knife. You
should end up with 12 two-inch rolls per log.
syrup, and brown sugar in a medium saucepan; mix well.
Bring to a boil, stirring constantly. Remove from the Place the cut rolls in the pans on top of the caramel and

heat and pour into two 9x13 glass pans (or three 9-inch lightly cover with a clean towel or loose plastic wrap to
cake pans or pie plates). let rise again for about an hour.

Divide dough in half. Roll out dough on a lightly floured Preheat the oven to 350; bake until light brown,
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surface into a rectangle about - inch thick, or approximately 30 - 35 minutes with both pans in
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about a 24 x 12-inch rectangle (the length is important the oven.
here; when rolled up you want each log to be 25 - 26 While baking, using a mixer, beat the butter, cream
inches long). Spread a liberal amount of warm — but not cheese, powdered sugar, and vanilla until light,
melted — butter over the entire rectangle of dough, approximately 4 - 5 minutes.
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leaving about a inch uncovered at the bottom. Let the cinnamon rolls cool slightly before putting a
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For the filling, I typically do (roughly) 1 cup of brown sug- dollop of cream cheese frosting on each roll; they should
ar and 1 tablespoon of cinnamon per half of dough. Mix still be warm enough to melt the icing a bit.
the cinnamon and sugar in a small bowl and then spread
evenly over the dough on top of the butter.