Food Recipes:Delicious and Fun

So first off let me apologise that the photos in this post are not up to much, for some reason I just couldnt take a good shot today.

So about this time last year I bookmarked a recipe by Orangette seen at Bonappetit.com but quickly forgot all about it (currently I have around 100 bookmarked plus loads in books as well) In February a post on Foodess.com reminded me that I had wanted to make these but things got busy and I forgot again! It finally took another reminder from a post by Deb of Smittenkitchen.com to finally make them. I shouldn’t have waited all this time because you know what, they were wonderful. They are best warm and dont last last too long but once they are made (not frosted) can be frozen and then heated up for later.

Ingredients - Dough

1 Cup Whole Milk

3 Tablespoons Unsalted Butter

3 1/2 Cups Plain (ap) Flour

1/2 Cup sugar

1 Large Egg

2 1/4 Teaspoons Rapid-Rise Yeast 

1 Teaspoon Salt

Nonstick Spray or Vegetable Oil

Filling

3/4 Cup Golden Brown Sugar (I used soft dark brown)

2 Tablespoons Ground Cinnamon 

1/4 Cup, 1/2 Stick, 57g Unsalted Butter

Glaze 

113g Cream Cheese

1 Cup Icing Sugar

1/4 Cup, 1/2 Stick, 57g Unsalted Butter

1/2 Teaspoon Vanilla Extract

1. Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is warmed to 120°F to 130°F, 30 to 45 seconds.

2. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup of the flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.

3. 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 a ball and pulls away from sides of bowl.

4. Either turn the dough out onto a floured surface and knead for about 8 minutes until smooth and elastic, or continue using the mixer with the dough hook attached. 

5. Transfer the dough into a lightly oiled bowl, cover with cling film and then a kitchen towel. Let the dough rise for about 2 hours or until dough as doubled in size. This is best done in a warm draft free area.

6. In a bowl mix the sugar, cinnamon, and salt set aside.

7. Punch down the dough, transfer to a floured surface and roll out into a 15×11 inch rectangle. Spread the butter across this leaving a half inch border, sprinkle this with the sugar mixture. 

8. Roll the dough into a tight log (I didn’t roll tightly enough!!) along the long edge

9. With seam side down, cut dough into 18 equal slices (each about 1/2 to 3/4 inch wide).

10. Oil two 9 inch glass baking dishes (I used metal worked fine) and line each dish with half the rolls. Cover again with cling film and kitchen towel and let rise for a final 45 mins at least till doubled in size.

11. Position rack in center of oven and preheat to 375°F/190°C . Bake rolls until tops are golden, around 20 minutes. Remove from oven and invert immediately onto rack (a little messy). Cool 10 minutes. Turn rolls right side up.

12. Working with a Stand mixer with the paddle attached blend the butter till creamy, add the cream chesse and beat till incorporated then work the sugar in and finally the vanilla. Spread on still warm rolls for the best enjoyment