by Mark Gunderman
475g Bread Flour
500g AP Flour
I mix as a straight dough.
Add all ingredients – mix for one minute on Speed 1 and fuve minutes on Speed 4. (I use a KA). The dough should be smooth and satiny – lightly sticky.
Allow to rise until “double”. This will be a fairly slow rise due to the smaller amount of yeast – a few hours.
Roll out to 26″ x 18″ (I use no flour when rolling)
165g Soft Butter
24g Cinnamon mixture
Mix Cinnamon and sugar together – set aside
Spread butter on the 18″ x 26″ dough rectangle – edge to edge
Sprinkle the cinnamon sugar mix on top of butter – evenly distributing across the dough
Roll up from the long side. Keep the roll tight and not loose. Use a dough scraper as needed if dough tries to stick.
At the end – pinch the edge along the length of the roll.
Lightly dust the outside with flour.
Cut ~1″ off each end and discard. (If you don’t want to discard – roll to 24″ x 18″)
For 6 per pan – cut to 2″ widths and place 2×3 in a 9×13″ pan
For 12 per pan – cut to 1″ widths and place 3×4 in a 9×13″ pan
Allow to rise until they have increased by 2/3 volume.
Bake at 350f for ~32 minutes (tops should be lightly browning). If you use a darker pan, reduce time by 4-5 minutes.
Remove to cool.
25g Cream Cheese
412g Powdered Sugar
Cream butter, cream cheese and 100g of powdered sugar.
Add remaining ingredients and beat until creamy and lightly fluffy.
After the rolls have cooled for 10-15 minutes – frost rolls.
I use a standard kitchen spoon – a rounded scoop per roll – and then spread around the rolls with the back of the spoon. Add more or less as suits your taste.