A family favorite dessert that 's divine to partake
any time of the day...
Yields: 12 Rolls
Prep: 30 min. + rising
Bake: Appx. 25 mins.
2-1/2 teaspoons rapid rise yeast
1 cup warm 2% milk
1 tablespoon fireweed and clover honey
--Additional dough ingredients:
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, beaten
1/2 teaspoon table salt
4 to 4-1/2 cups all-purpose flour
1 cup packed dark brown sugar (or light)
1-1/2 to 2 tablespoons ground cinnamon (depending upon your preference)
1/3 cup unsalted butter, room temperature
--1/2 cup raisins and/or chopped pecans (optional)
1/4 cup unsalted butter, softened
3 oz. cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon table salt
1-1/2 cups confectioners' sugar, sifted
Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.
To the stand mixer with the yeast mixture, add the sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook. Turn speed to medium to knead dough in stand mixture for 7 minutes.
Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)
In another bowl, mix butter brown sugar and cinnamon; set aside.
Punch down dough, let rest 10 minutes. Roll dough out on a lightly floured surface into an 21" x 16 rectangle. (If dough gets difficult to roll out, let rest an additional 10 minutes, then continue rolling into the proper rectangle size.) Spread the brown sugar filling mixture to within 1/2 in. of edges, then top with raisins and/or pecans, if using. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)
For frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.
When rolls in baking dish have risen. Preheat oven to 350°.
Bake, uncovered, until golden brown, about 25 minutes, turning dish half way through baking.
Cool rolls in baking dish on a wire rack for 10 minutes. While warm, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully set. ~ Enjoy!
To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.