Tuesday, November 06, 2007
This recipe looks terribly overwhelming, but it's actually really easy!
The dough rises overnight, so all you have to do in the morning is roll it out and bake. It also meets my main requirement of yeast dough recipes: it's a very gratifying dough to work with. It never sticks and is easy to handle.
It's also easy to halve, which you need to do unless you have a big group.
It also has ingredients that I keep on hand, except for the cream cheese, which I have to remember to buy.
2 cups lukewarm water
2 Tablespoons yeast
1 cup oil
1 cup sugar
1 Tablespoon salt
Bread flour (about 1 kg or 2 ¼ lbs.)
1 stick melted margarine or butter
1 cup sugar
1 ½ Tablespoons cinnamon
8 oz. cream cheese, softened
2 Tablespoons milk
¾ lb powdered sugar, sifted
Whisk together all ingredients except flour. Gradually, add flour and stir with back of a spoon. Knead. NOTE: I do all this with the whisk and dough hook of the KitchenAid.
Place in LARGE bowl, greased, and cover. Leave in the refrigerator overnight.
In the morning, mix all filling ingredients together well. Roll out dough into a large rectangle and top with filling.
Roll up, slice and bake at 375 for 15-20 minutes. Mix together glaze ingredients. Remove buns from oven and glaze while hot.
This makes 2-9" X 13" pans.
NOTE: The pic is Alton's, but my recipe is easier!