You may also like
Categories:
milk active yeast sugar flour salt eggs butter filling ginger allspice cloves brown sugar cinnamon butter butter powdered sugar orange zest vanilla salt
Viewed: 52 - Published at: 7 years agoIngredients
- FOR THE DOUGH:
- 1 cup Milk
- 2-1/4 teaspoons Dry Active Yeast
- 1/2 cups Sugar
- 4 cups Flour
- 1 teaspoon Salt
- 2 Eggs
- 1/3 cups Butter
- FOR THE FILLING:
- 1 Tablespoon Ginger
- 1 teaspoon Allspice
- 1/2 teaspoons Cloves
- 1 cup Brown Sugar
- 2 Tablespoons Cinnamon
- 1/3 cups Butter, Softened
- FOR THE GLAZE:
- 1/4 cups Cream Cheese, Softened
- 6 Tablespoons Butter, Softened
- 1-1/2 cup Powdered Sugar
- 2 Tablespoons Orange Zest
- 1/2 teaspoons Vanilla Extract
- 1 pinch Salt
Method
- To make the dough, microwave milk for 30-45 seconds. Sprinkle over dry yeast and a pinch of sugar. Let it activate for 5 minutes. It should froth up.
- Combine remaining sugar, flour, and salt in a bowl and set aside. Pour the yeast mixture in the bowl of your stand mixer and add half the flour. Mix on low with a paddle attachment. Add 1 egg.
- Switch to the dough hook. Add remaining flour mixture and remaining egg. Dough should look dry. Once last egg is combined, start adding bits of the butter a little at a time until thoroughly combined. Continue to knead with dough hook for 3 minutes.
- Remove dough from mixer and place in a large greased bowl. Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes. Let proof for 45 minutes. Dough should double in size.
- To get the filling ready, simply combine all spices, sugar, and softened butter together until crumbly and pasty.
- Sprinkle some flour on your work surface and roll out the proofed dough to about 10x18 inches. Spread the filling over, leaving 1/2 inch from the sides clean. Starting from the bottom, roll as tightly as you can until it is all rolled up.
- The absolute best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you used a perfectly sharp knife. Cut off 1 1/2 inch pieces-you should get around 12. Place them in 2 cake pans, or on a cookie sheet to proof again. Proof for 30 minutes in a warm area, no drafts, covered. Rolls will puff up, and that's when you know to bake.
- Preheat oven to 350°F (176°C). Bake for about 20 minutes, or until golden brown on the sides.
- While the rolls are baking, make the glaze. Place softened cream cheese and softened butter in a mixing bowl fitted with a paddle attachment. Mix together until smooth. Add sifted powdered sugar, scrape down sides, and continue to paddle. Add orange zest, vanilla, and a pinch of salt. Continue to mix on high until soft and fluffy.
- Once rolls are out of oven, immediately brush on as much of the orange cream cheese glaze as you possibly can. There will be extra so you can put more on individual pieces. You're welcome.
