Homemade Cinnamon Rolls W Maple Nut Glaze Recipes

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

Steps:

• 1. In a large mixer bowl combine 1 1/2 cups of all purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 - 130 degrees) and the butter is almost melted, stirring constantly.
• 2. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a big, strong spoon stir in as much of the remaining flour as possible. Dough will be soft. Turn dough out on to a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.
• 3. Place ball of dough into a lightly greased bowl; turn once. COVER; let rise in a warm place until doubled in size (this should take about 1 to 1 1/2 hours). The dough is ready for shaping when you can lightly and quickly press 2 fingers 1/2 inch into dough and indention remains.
• 4. Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover and let rest 10 minutes.
• 5. On light floured surface roll half the dough to 12x8 inches. Spread with 3 Tablespoons of butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from the short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture.
• 6. Slice each roll into 8 pieces. It's easier if you begin slicing from the center of the roll, the slices will be more uniform. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover, let rise until nearly doubled in size, about 30 minutes.
• 7. Bake rolls in a 350 degree pre heated oven for 25 to 30 minutes or until light brown. Drizzle with Maple Nut Glaze.
• 8. MAPLE NUT GLAZE: In a small bowl combine 1 cup sifted powdered sugar, 2 Tablespoons maple syrup. Stir in 1/4 cup coarsely chopped pecans.
• 9. FOR FREEZING AND REHEATING: BAKE AND COOL ROLLS AS DIRECTED, DO NOT GLAZE. WRAP IN MOISTURE AND VAPOR PROOF WRAP. SEAL, LABEL, AND FREEZE UP TO 3 MONTHS. TO REHEAT IN A CONVENTIONAL OVEN, WRAP FROZEN ROLLS IN FOIL. PLACE INTO A 350 DEGREE OVEN FOR 20 TO 25 MINUTES. DRIZZLE WITH GLAZE.