Ingredients
8 Rolls
| 4 1/2 C | Soft White Awakened Grains Wheat Flour |
| 3/4 C + 1 tbs | Whole Milk (warmed 115 degrees) |
| 2 1/4 tsp | Yeast |
| 1/2 C | Cornstarch |
| 1/2 C | Sugar |
| 1 1/2 tsp | Salt |
| 3 | Eggs (room temperature) |
| 12 1/2 tbs | Unsalted butter (cut into large cubes, then softened ) |
| 1/2 C | dark brown sugar (packed) |
| 1 1/2 tbs | Unsalted butter (melted) |
| 1 1/2 C | Light brown sugar (packed) |
| 1 1/2 tbs | Cinnamon |
| 1/2 tsp | Clove |
| pinch | Salt |
| 4 tbs | Unsalted butter (softened) |
| 4 oz | Mascarpone (softened) |
| 4 oz | Cream cheese (softened) |
| 4 tbs | Unsalted butter (softened) |
| 1 tsp | Vanilla |
| 1 C | Powder Sugar |
Preparation
- In a stand mixer fitted with a dough hook, on low mix flour, cornstarch, sugar, and salt.
- In a small bowl dissolve yeast in milk warmed to 115°F. Slowly add to the flour mixture. Add eggs, one at a time, and mix until combined. With mixer on low-medium speed, add butter pieces, a few at a time. Continue mixing until dough is smooth and pulls away from side of the bowl, about 8-10 minutes.
- Roll dough into a smooth ball and place in an oiled proofing tub or bowl covered with oiled plastic wrap. Allow dough to rise in a warm room until doubled in size.
- Prepare filling by melting 1½ TBS of butter and combining with ½ C dark brown sugar. Once well blended, add light brown sugar and spices. With fingers, thoroughly blend until filling resembles wet sand.
- When dough has risen, turn out on a very lightly oiled mat or counter. Roll dough into 18”x18” square. Spread 4 TBS of soften butter over dough and sprinkle with filling. Gently press filling into dough.
- Roll dough into a tight cylinder and lightly pinch seam to seal. Cut into 8 equal pieces. With cut side up, place in 9”x13” greased baking pan—3 on each side and 2 in the center. Cover loosely with oiled plastic wrap and place in warm area to rise. Rolls are ready for baking when they have doubled in size and are touching.
- Preheat oven to 350°F. Bake rolls until a deep golden brown, 30-40 minutes. Remove from the oven and cool 5 minutes.
- While rolls are baking, make and refrigerate frosting. With a hand mixer, beat frosting ingredients until smooth. Refrigerate. Once rolls are removed from the oven, spread frosting evenly, allowing to melt over the hot rolls. Serve warm.
Note:
When using a glass 9” x 13” baking pan, decrease the temperature to 325°F.
Add raisins or chopped walnuts after spreading cinnamon mixture on dough. Gently press into dough to keep in place while rolling into cylinder.
Dough adapted from CI Filling /Frosting GMN
