I tried using the recipe on the website but there were so many ads making constant changes to the webpage that it was impossible to stay where the instructions were. As such, I’m copying the basic instructions here and I’ll use it for the baking attempt.
- 1 cup warm milk
- 2 1/2 teaspoons instant dry yeast
- 2 large eggs at room temperature
- 1/3 cup of salted butter (softened)
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup granulated sugar
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast over the top.
- Add the eggs, butter, salt, and sugar
- Add in 4 cups of the flour and mix using the beater blade just until the ingredients are barley combined. Allow the mixture to rest for 5 minutes for the ingredients to soak together.
- Scrape the dough off of the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for up to 7 minutes until the dough is elastic and smooth. The dough should be a little tacky and still sticking to the side of the bowl. Don’t add too much flour though.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. A good place might to be start the oven off at a low setting, 100* for example, turn it off when it’s warm, and then put the bowl into the oven. Figure about 30 minutes for the dough to rise.
- When ready, put the dough on a well floured pastry mat or parchment paper and sprinkle more flour on the dough.
- Flour up a rolling pin and spread the dough out. It should be about 2′ by 1 1/2′ when done.
- Smooth the filling evenly over the rectangle.
- Roll the dough up starting on the long, 2′ end.
- Cut into 12 pieces and place in a greased baking pan.
- Cover the pan and let the rolls rise for 20 minutes or so.
- Preheat the oven to 375 degrees.
- Pour 1/2 cup of heavy cream over the risen rolls.
- Bake for 20-22 minutes or until the rolls are golden brown and the center cooked.
- Allow the rolls to cool.
- Spread the frosting over the rolls.
Simple enough. Combine the three ingredients in a bowl and mix until well combined.
- 1/2 cup of salted butter (almost melted)
- 1 cup packed brown sugar
- 2 tablespoons of cinnamon
- 6 ounces of cream cheese (softened)
- 1/3 cup salted butter (softened)
- 2 cups of powdered sugar
- 1/2 tablespoon of vanilla or maple extract
- Combine cream cheese and salted butter. Blend well.
- Add the powdered sugar and extract.