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These are great for Christmas morning. Prepare them on Christmas eve and put in the fridge overnight. Get up and bake them while you're opening presents! Dough:
3/8 cup milk, heated to 110ºF
3/8 cup water, 110ºF
4 TBSP butter at room temperature
1 egg, room temperature
1 tsp salt
1/3 cup sugar
3 cups all-purpose flour
3 TBSP dough relaxer/gluten (optional)
3 tsp instant active dry yeast
Filling:
1 TBSP butter, melted or softened
2 TBSP sugar
2 TBSP brown sugar
1 tsp cinnamon
1/2 cup raisins (optional)
Frosting:
2 cups powdered sugar
2 tsp vanilla extract
4 TBSP hot water 1. Place all ingredients in bread maker. Select "Dough" setting and process. Check on consistency of dough and add a little more flour or water as needed. Remove dough when done, knead a few times, divided in 2 and set aside, covered, for 10 minutes, meanwhile grease a 13x9" baking pan.
2. Prepare filling: melt butter and set aside. In small bowl combine remaining filling ingredients.
3. Roll each section of dough into a 9x18" rectangle. Brush melted butter on dough and sprinkle with filling mixture. Starting with long edge roll up dough. Pinch all seams to seal.
4. With a knife mark 1 1/2" increments on top of loaf. Slide a 12" piece of dental floss or heavy thread under dough. At each mark draw the ends of floss together to slice into individual rolls. Place cut-side up in greased pan flattening slightly.
5. Cover pan with plastic wrap and refrigerate overnight or freeze.
6. In morning preheat oven to 350ºF and remove pan from refrigerator. Let warm up if desired. Bake 25-30 minutes or until golden brown. Cool on wire rack for 10 minutes before frosting. Spread frosting and serve! Servings: 12
Cookbook Section: Breakfast / ID: 190
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