This recipe makes a batch of fourteen rolls.
Ingredients:
Dough:
- 1 quarter-ounce package active dry yeast
- 1 cup warm whole milk [warm at 100 degrees F]
- 4.5 cups all purpose flour
- 0.5 cup granulated sugar
- 0.36 cup melted unsalted butter
- 2 room temperature eggs
- 1 teaspoon salt
Filling:
- 1 cup firmly packed light brown sugar
- 1 cup cooked + crumbled breakfast sausage
- 0.25 cup room temperature unsalted butter
- 2.5 tablespons ground cinnamon
Icing:
- 1.5 cups powdered sugar
- 3 ounces room temperature cream cheese
- 0.25 cup room tempterature unsalted butter
- 0.5 teaspoon pure vanilla
- 0.125 teaspoon salt
- 0.25 cup room temperature unsalted butter
Directions:
- Preheat the oven to three hundred fifty degrees F.
- In a stand mixer bowl, dissolve the yeast in the milk; whisk well. Allow the mix to stand five to seven minutes. Add the flour, granulated sugar, butter, eggs, + salt. Attach the dough hook to the stand mixer + knead on low-medium speed two minutes. Transfer the dough to a floured surface. Give your hands a light flour dusting + knead the dough three to four minutes; form the dough into a large ball.
- Transfer the ball to a medium-sized bowl coated with cooking spray. Give that ball of dough a tight cover of plastic wrap. Let the dough rise one hour. To test the readiness, poke the dough. If the indent remains, it’s a go.
- Once your dough has risen, mix the brown sugar, sausage, butter, + cinnamon together; set aside.
- Attach the paddle attachment to the stand mixer; mix the powdered sugar, cream cheese, butter, vanilla, + salt on medium speed. Set aside.
- Turn the dough out onto a floured surface + roll it into a 21″ x 16″ 0.25″ thick rectangle. Spread the 0.25 cup room temp unsalted butter over it, then sprinkle the filling over the buttered dough evenly. Facing the long side, roll the dough into a tightly sealed log.
- Using a sharp knife, cut the log crosswise into fourteen rolls; if you prefer more, cut more slices. Place the rolls into a lightly greased 15″ x 11″ glass baking pan. Give the rolls a loose covering of plastic wrap; let rise for thirty minutes.
- Once they’re risen, bake for eighteen to twenty minutes.
- Take the cinna-rolls out + let cool for eight to ten minutes. Spread the icing on the rolls while still warm with either an offset spatula or icing paddle. Serve immediately.