Yum yum! I tried yet another recipe from www.OurBestBites.com, and it was GREAT!
Dough 1 T active dry yeast (1 package) 1/2 C warm water (105 degr F--I did the scientific warm tap water method) 4 1/2 C all-purpose flour 4 large eggs 1/4 C sugar 1/2 C (1 stick) real butter at room temp
Filling 1/2 C (1 stick) real butter at room temp 3/4 C packed brown sugar 1 T cinnamon
Glaze 1 C powdered sugar 2 T butter, melted 2 T milk or cream 1 t vanilla extract
In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 min.
Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes (I did it MUCH shorter). Add a bit more flour to reduce stickiness if needed.
Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.
While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.
Butter a 9*13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15*10 in. Spread filling onto dough and roll up lenght-wise.
Use string or dental floss to score and cut the dough into rolls (didn't work for me, I just used a sharp knife). You can make 12 smaller rolls, 10 medium ones, or 8 large. Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight (Or, I assume, bake immediately!).
The next morning remove from fridge and let rise until half again as high, about 1 hour. While rising mix glaze ingredients until combined. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Spread the glaze over warm rolls and serve!!!
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