1 cup warm milk
1/2 cup butter, softened
1/3 cup sugar
2 1/2 teaspoons dry active yeast
4 cups flour
1 cup brown sugar
1/2 cup butter, soft
3 T cinnamon
Mix together until a paste forms. Set aside.
1 cup 10X (confectioner's sugar)
2 T half and half or milk, more if needed
Stir together until a nice thick, smooth stream falls from the form when lifted from the bowl. Set aside.
Note: I have also divided the glaze in half and added 2 T of cocoa powder to make a wonderful chocolate glaze.
Melt butter in warm milk, add yeast and stir to dissolve. Wait 5 minutes while the yeast activates. In bowl of mixer add two eggs and sugar. Pour in milk mixture and gently blend. Add flour a cup at a time. Turn mixer on medium and let the dough hook knead the dough for 7 minutes, or you can do this by hand for 10. Sprinkle in additional flour if dough is still too wet and not beginning to clean the sides of the bowl after 3 minutes.
Cover dough with with plastic wrap and let rise in warm place for an hour. Punch down dough and let rise again for another 30 minutes.
Roll dough out to a 16x20 rectangle. Spread cinnamon paste onto dough leaving a nice strip of clean dough along one side. If paste is too stiff, break it up into smaller chunks with your fingers and let it sit on the warm dough. The warmth will soften the butter and make it easier to spread. Roll dough long side to long side. Roll tightly. Slice into 12 pieces and place in parchment lined or well sprayed 9x13 glass pan.
Heat oven to 350. Cover rolls loosely with plastic wrap and let them do a final 30 minute rise in a warm spot. Pop in the oven for 20-25 minutes. You want them just beginning to get a kiss of gold on the crust of the outer rolls.
Remove from oven and immediately slather on half the glaze. Let cool for five minutes and cover the rolls with remainder of glaze.
I melted some cinnamon chips and piped it over the top for extra yum!
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