Prep Time 1.5 hours Cook Time 15-20 minutes @ 375 degrees Total Time About 2 hours, give or take Notes- Make sure all ingredients are at room temperature, eggs, butter, milk (110 degrees works best) Fresh made butter for this recipe: I make a quick batch of fresh butter for this recipe and use the left over “buttermilk” for the milk in this recipe and of course the butter and it makes a huge difference! Heavy whipping cream (room temp) in the stand mixer on medium (4-5) for about 8-10 minutes. As soon as it starts to become solid, turn mixer down to low and watch constantly until it’s a big ol chunk of butter! Put in a colander,drain the “buttermilk” off and save it, rinse the butter with cool water until it runs clear, roll in cheesecloth and squeeze the extra water off and roll into a log or press into a bowl! Servings 12 rolls
1 cup milk (buttermilk works wonderfully)
2 eggs room temperature
⅓ cup butter room temperature
4 - 5 cups bread flour (plus extra for rolling) I always end up using 5 for the recipe ½ teaspoon salt
½ cup white sugar
1 package active dry yeast (2 1/4 teaspoons)
Filling
1 cup brown sugar packed
3 tablespoons ground cinnamon
1 tablespoon Cardamom
2 teaspoons ground cloves
⅓ cup butter softened
Pre-Bake Pour Over Sauce 1/2 C Whipping Cream @ 100 degrees
4 tablespoons melted butter
1 teaspoon almond extract
Frosting 4 ounce cream cheese softened
¼ cup butter softened
1 ½ cups confectioners' sugar
½ teaspoon vanilla paste or vanilla extract ⅛ teaspoon salt
Instructions Combine 2 cups of the flour and salt in a large mixing bowl and whisk until combined and no lumps in the flour. In a saucepan, combine milk, butter, sugar, and over medium heat until temperature reaches 120 to 130°F (butter will be almost melted). Turn off and remove from heat and allow mixture to reach 110 degrees. Add yeast to milk mixture (110 degrees) and let it sit for 4-5 minutes until the yeast is frothy (active) Add milk/yeast mix to mixer with paddle attached and stir on slow until combines, add eggs and mix in stand mixer low for 30 seconds. Add 2 C of the flour slowly until a shaggy dough starts to form. Replace paddle with dough hook and kneed on medium (4-5) for 7 minutes. Add in 2-3 cups of flour, by 1/2 cup measures until dough becomes elastic and begins to neatly pull away from the sides of the bowl. Continue to knead the dough until it is very smooth and elastic (this will take about 5-10 minutes).
Cover dough with oil or cooking spray and plastic wrap. Let rest in a warm spot, covered until it has doubled in size for about 45 minutes. Meanwhile, in a small bowl, combine brown sugar, butter and spices and set aside. Roll the dough into a 18x20-inch rectangle. Spread filling mix on the dough being sure to cover the entire surface of the dough with a thin layer. Fold Dough in halt bottom to top. Fold each edge to the middle (like a book). Roll this out to double the size you started with after folding. Cut into 1 inch strips. I use a small rolling pin that is just about an inch wide. You can use a pizza cutter (roller type) or a sharp knife and using the pin for a guide cut the strip. Butter a 9x13 pan and place the rolls in the pan, leave 1-2 inches between the rolls as they may double in size. I use 2 large cast iron skillets, but a cake pan works nicely. Parchment in the bottom of the pan makes for very easy clean up and gooey bottom rolls! I use air fryer liners in my cast iron for almost no clean up! Cover with plastic wrap and a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400°F. Gently pour warm (100-100 degree) Pre-Bake Pour Over Sauce over the raised rolls covering them well to allow the sauce to soak into the rolls while baking. Bake rolls on the center rack about 15-20 minutes or until lightly browned. While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners' sugar, vanilla and salt with a mixer until fluffy.
- Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.