| Contributed by Careth Wilkinson-Davis | |
| Total Prep Time: 4 hrs (plus overnight fridge time if desired) | Servings: 12 |
Careth says:
Have started making this recipe from Sally's Baking Addiction (Sally McKenney) for Easter morning or brunch mid-pandemic and met up with SMCers for a park brunch to enjoy them. I have loved them ever since. The result of the overnight rise is beautiful, fluffy tender rolls. The icing I have made dairy-free and still loved. I have even subbed the milk in the rolls for coconut milk and it came out great if anyone needs fully dairy-free.
Ingredients:
Dough:
1 c whole milk or full-fat coconut milk, warmed to 100 F
2/3 c (135g) sugar, divided
1 1/2 TBS active dry yeast (about 2 packages)
1/2 cup unsalted butter, softened and cut in pieces (can sub vegan butter if desired)
2 large eggs at room temp
1/2 tsp salt
4 1/2 c (563g) all-purpose or bread flour
2 tsp oil- for bowl
Filling:
1/2 c (113g) butter, softened (or sub with vegan butter)
2/3 c (135g) brown sugar
1 1/2 TBS cinnamon
Icing:
2-4 oz cream cheese, softened (can use vegan version)
1 c (150g) confection sugar
1-3 TBS milk or heavy cream or coconut milk
1/2 tsp vanilla
1 c whole milk or full-fat coconut milk, warmed to 100 F
2/3 c (135g) sugar, divided
1 1/2 TBS active dry yeast (about 2 packages)
1/2 cup unsalted butter, softened and cut in pieces (can sub vegan butter if desired)
2 large eggs at room temp
1/2 tsp salt
4 1/2 c (563g) all-purpose or bread flour
2 tsp oil- for bowl
Filling:
1/2 c (113g) butter, softened (or sub with vegan butter)
2/3 c (135g) brown sugar
1 1/2 TBS cinnamon
Icing:
2-4 oz cream cheese, softened (can use vegan version)
1 c (150g) confection sugar
1-3 TBS milk or heavy cream or coconut milk
1/2 tsp vanilla
Directions:
Note: If planning for overnight rise, start in afternoon or evening but give yourself at least 2 1/2 hrs for initial prep and the first rise. (Don't start at 9pm like me and then be forced to watch too much Great British Bake Off while waiting for a rise).
1) Heat milk to 95-100 degrees. Pour in bowl of stand mixer and whisk in 2 TBS sugar and yeast. Let sit 5-10 minutes to activate.
2) Beat in remaining sugar (1/2 cup) and softened butter on low.
3) Add eggs, one at a time. On low, gradually mix in flour. Then beat on medium high w/hook attachment for about 6 minutes, until dough is soft and supple.
4) Transfer dough to floured surface and knead for 1 minute. Form into a ball and lightly oil bowl and turn dough so surface is oiled. Cover and let rise until doubled, about 2 hours. I like to place bowl on top of my fridge for a good rise. Can also turn oven to 150 degrees then turn off and open door slightly to make a quick warming drawer.
5) Grease 9x13 dish. When dough is risen, turn dough out and roll to 12 in x 18 in.
6) Fill with softened butter, brown sugar and cinnamon spread across.
Roll long way then cut into 12 equal pieces (rolls). Place rolled part down in pan.
7) Cover pan and refrigerate overnight. Or go directly to next step if serving same day.
8) When almost ready to bake, remove from fridge and let rise loosely covered 1-2 hrs until puffy. Preheat oven to 375 (350 with convection).
9) Bake until golden brown 20-15 minutes.
10) Top with icing after slightly cool.
1) Heat milk to 95-100 degrees. Pour in bowl of stand mixer and whisk in 2 TBS sugar and yeast. Let sit 5-10 minutes to activate.
2) Beat in remaining sugar (1/2 cup) and softened butter on low.
3) Add eggs, one at a time. On low, gradually mix in flour. Then beat on medium high w/hook attachment for about 6 minutes, until dough is soft and supple.
4) Transfer dough to floured surface and knead for 1 minute. Form into a ball and lightly oil bowl and turn dough so surface is oiled. Cover and let rise until doubled, about 2 hours. I like to place bowl on top of my fridge for a good rise. Can also turn oven to 150 degrees then turn off and open door slightly to make a quick warming drawer.
5) Grease 9x13 dish. When dough is risen, turn dough out and roll to 12 in x 18 in.
6) Fill with softened butter, brown sugar and cinnamon spread across.
Roll long way then cut into 12 equal pieces (rolls). Place rolled part down in pan.
7) Cover pan and refrigerate overnight. Or go directly to next step if serving same day.
8) When almost ready to bake, remove from fridge and let rise loosely covered 1-2 hrs until puffy. Preheat oven to 375 (350 with convection).
9) Bake until golden brown 20-15 minutes.
10) Top with icing after slightly cool.
Substitutions, Options, Meal Suggestions:
Icing can be made with softened butter instead of cream cheese if not available. Stays soft for several days, especially if stored well covered in fridge.
Recipe category and dietary indicators are provided in the tags listed below:
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