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Ingredients
- Dough
- 1 cup warm whole mild (105 - 110)
- 1 (.25 ounce) package active dry yeast
- 6 tbsp. plus 1 tsp granulated sugar, divided
- 1/3 cup unsalted butter, cubed and softened
- 1 tsp vanilla extract
- 3/4 tsp kosher salt
- 1 large egg
- 3 cups bread flour
- 2 tsp vegetable oil
- Filling
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 2 tsp bread flour
- 2 tsp ground cinnamon
- 1/8 tsp kosher salt
- Glaze
- 1 cup confectioners sugar
- 1/3 cup heavy whipping cream
- 1/4 tsp vanilla extract
- 1/8 tsp kosher salt
Details
Adapted from tasteofthesouth.com
Preparation
Step 1
Fot dough:
In the bowl of a stand mixer fitted with the dough hook attachment, stir together milk, yeast, and 1 tsp granulated sugar. Let stand until foamy, about 5 minutes. Add butter, vanilla, salt, egg, and remaining 6 tbsp sugar. Beat at low speed 30 seconds. Add flour, beating until a smooth elastic dough forms, about 2 minutes. Transfer dough to a large ungreased bowl. Brush top of dough with oil. Cover with plastic wrap, and let stand in a warm, draft-free place until doubled in size, about 1 hour. Punch dough down, and scrape from bowl onto a floured surface. Cover and let stand 5 minutes. Roll into a 12-inch square.
For filling:
Brush dough with melted butter. In a small bowl, stir together granulated sugar, flour, cinnamon, and salt, sprinkle over dough. Roll dough into a log, pinch seam to seal. Place log, seam side down. Using a serrated knife, cut into 9 rolls. Place rolls in a 10-inch skillet. Cover and let stand in a warm draft-free place until doubled in size, about 40 minutes.
Preheat over to 350. Uncover rolls. Bake until golden brown, about 25 minutes. Let cool on a wire rack, 1 hour.
For glaze:
In a medium bowl, whisk together confectioners sugar, cream, vanilla and salt. Spread over rolls.
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