Thursday, April 7, 2011

Cream Cheese Caramel Rolls

Earlier this week I was seriously craving monkey bread, but I wanted to try something different that tasted like it.  So, I experimented with cinnamon rolls and added a fantastic caramel cream cheese glaze.  The result, a sinful breakfast!  And it does taste like monkey bread!

Can we say party in the mouth?!  I apologize for not documenting the step by step process.  It was a rainy day, and terrible for taking pictures.

3-3 1/2 C. flour
1/3 C. sugar
1 t. salt
2 packages of active dry yeast
1 C. very warm milk (120 F to 130 F)
1/4 C. butter, softened
1 egg

1 C. packed brown sugar
1/2 C. butter

Filling & Coating:
1 C. sugar
2 T. cinnamon
2 T. butter, melted

4 oz. cream cheese
1 T. unsalted butter
3 T. caramel sauce
1 T. milk
½ t. vanilla extract
1 C. confectioners’ sugar

In a large bowl, mix 2 cups of the flour, 1/3 C. sugar, the salt and yeast.  Add warm milk, 1/4 C. butter and egg.  Beat with electric mixer on low speed 1 minute, scraping bowl frequently.  Beat on medium speed 1 minute, scraping bowl frequently.  Stir in enough remaining flour to make dough easy to handle. 

Place dough on lightly floured surface.  Knead about 5 minutes or until dough is smooth and springy.  Grease large bowl with shortening.  Place dough in bowl, turning dough to grease all sides.  Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.  Dough is ready if indentation remains when touched.

In a heatproof bowl, heat brown sugar and butter in the microwave for 3 minutes.  Pour into ungreased 13x9 inch pan. 

Gently push fist into dough to deflate.  Flatten dough with hands into large rectangle on  lightly floured surface.  Using a pastry brush, spread 2 T. butter on the rolls.  In a shallow bowl, mix 1 C. sugar and 2 T. cinnamon together.  Sprinkle the buttered rolls with the cinnamon and sugar mixture.  Roll rectangle up tightly, and pinch the edge of dough into roll to seal.  Stretch and shape until even.  Cut roll into 1 1/2 in. slices with a sharp knife.  Place each roll in the cinnamon sugar mixture and cover all sides.  Place slightly apart in pan with caramel sauce.  Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size.

Heat oven to 350 F.  Bake 30 minutes or until golden brown.  Let stand 2 to 3 minutes.  Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over.  Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. 

To make the glaze, combine the cream cheese and butter in a small heatproof bowl and microwave in 15-20 second intervals until it is warm enough to whisk together.  Whisk in the caramel sauce, milk and vanilla extract until smooth.  Whisk in the confectioners’ sugar until smooth.   Swirl the glaze over the top of the cinnamon rolls.  Let cool at least 15-20 minutes before serving.

Source: the dough, Betty Crocker Cookbook Bridal Edition, the glaze, Annie's Eats

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