"It’s not hard to make decisions when you know what your values are."
Recipe courtesy of
Stacy Keeling
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Cinnamon Butter
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| Combine the flour, sugar, and salt in a bowl and set it aside. In a small bowl, dissolve the yeast in the milk and let it sit for 15 minutes. Place the eggs in the bowl of an electric mixer. Using the paddle attachment mix in the yeast-milk mixture. Add the dry ingredients on low speed and mix until incorporated. Increase to medium low speed and mix in the butter. Continue to mix until the butter is completely incorporated. scraping the sides of the bowl as necessary. Place the dough on a lightly floured board and knead by hand for about 5 minutes, unti it is smooth and satiny. Place the dough in a bowl, cover it with a towl, and let it rise for 1 to 2 hours, until doubled. While the dough is rising, prepare the butter. Put the butter, cinnamon and brown sugar in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until creamy. On a lightly floured board roll out the dough into a rectangle 18” x 11”. Spread the cinnamon butter evenly over the dough. Sprinkle the ground pegans over the cinnamon butter. From the long end, roll up the dough. Pinch the ends of the roll to the sides to seal it. Cut the log in to 12 even pieces. Turn the rolls cut side up, and shape them with your hands into rounds. Place the dough cut side up in the lightly buttered pan. Cover them with plastic wrap and let them rise for several hours until doubled. (They can be allowed to rise overnight in the refrigerator. The morning that they are to be baked transfer them from the refrigerator to the preheated oven). Preheat the oven to 350 degrees. Bake the rolls for 25 minutes, until they are golden brown. Spread cream cheese frosting on rolls while still warm. Temp: 350° Bake Time: 25 min. Amount: 12 rolls |