Favorite Recipes of Maverick Swaniel Harrienger

This recipe makes a batch of fourteen rolls.



  • 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


  • 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


  • 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


  1. Preheat the oven to three hundred fifty degrees F.
  2. 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.
  3. 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.
  4. Once your dough has risen, mix the brown sugar, sausage, butter, + cinnamon together; set aside.
  5. Attach the paddle attachment to the stand mixer; mix the powdered sugar, cream cheese, butter, vanilla, + salt on medium speed.  Set aside.
  6. 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.
  7. 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.
  8. Once they’re risen, bake for eighteen to twenty minutes.
  9. 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.

et cetera