Ingredients•1 cup whole milk•3 tabl

Ingredients
•1 cup whole milk
•3 tablespoons unsalted butter
•3½ cups (or more) unbleached all purpose flour, divided
•½ cup sugar
•1 large egg
•2¼ teaspoons rapid-rise yeast (from 1 envelope)
•1 teaspoon salt
•Nonstick vegetable oil spray


For Filling:
•¾ cup packed brown sugar
•2 tbsp ground cinnamon
•¼ cup butter, softened


For Frosting:
•4 ounces (1/2 cup) cream cheese, room temperature
•1 cup confectioners' sugar
•¼ cup butter, softened
•½ tsp vanilla extract



Instructions
1.Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment.
2.Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2½ cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
3.Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
4.Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
5.Mix brown sugar and cinnamon in medium bowl.
6.Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving ½-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about ½ to ¾ inch wide).
7.Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
8.Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
9.Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature

ผลลัพธ์ (อังกฤษ) 2:

Ingredients
• 1 cup Whole Milk
• 3 tablespoons unsalted Butter
• 3½ cups (or more) Unbleached all purpose Flour, divided
• ½ cup Sugar
• 1 Large Egg
• 2¼ teaspoons Rapid-Rise Yeast (from 1 Envelope)
• 1 Teaspoon Salt
• Nonstick. Vegetable Oil Spray For Filling: • ¾ cup Packed Brown Sugar • 2 tbsp Ground Cinnamon • ¼ cup Butter, softened For Frosting: • 4 ounces (1/2 cup) Cream Cheese, Room Temperature • 1 cup Confectioners' Sugar • ¼ cup Butter. , softened • ½ Tsp Vanilla Extract Instructions 1.Combine Milk and Butter in Glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120 ° F to 130 ° F, 30 to 45 seconds. Pour Into Bowl of stand fitted with Paddle Mixer Attachment. 2.Add 1 cup Flour, Sugar, Egg, Yeast, and Salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2½ cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. IF dough is very sticky, Add more Flour by tablespoonfuls until dough begins to Form Ball and pulls Away from sides of Bowl. 3.Turn dough out onto lightly floured surface Work. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Ball Into Form. 4.Lightly Bowl Large Oil Spray with nonstick. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough Rise in Warm Draft-free Area until doubled in volume, About 2 hours. 5.Mix Brown Sugar and Cinnamon in Medium Bowl. 6.Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving ½-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With Side Seam down, Crosswise Cut dough with sharp knife Into Thin Slices equal 18 (½ to ¾ inch Wide About each). 7.Spray Two 9-inch Square Glass Baking dishes with nonstick Spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough Rise in Warm Draft-free Area Almost until doubled in volume, 40 to 45 minutes. 8.Position Rack in Center of Preheat Oven to 375 ° F and. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Right Side turn rolls up. 9.Combine Cream Cheese, Powdered Sugar, Butter, and Vanilla in Medium Bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature

ผลลัพธ์ (อังกฤษ) 3:

- Ingredients 1 cup whole milk
-
- 3 tablespoons unsalted butter 3 ½ cups (or more) unbleached all, purpose flour divided
- ½. Cup sugar
-
- 1 large egg 2 ¼ teaspoons rapid-rise yeast (from 1 envelope)
-
- 1 teaspoon salt Nonstick vegetable oil spray


For. Filling:
- ¾ cup packed brown sugar
-
- 2 tbsp ground cinnamon ¼, cup butter softened



- For Frosting 4 ounces (1 / 2 cup cream.) Cheese.Room temperature
- 1 cup confectioners' sugar
-
*, ¼ cup butter softened ½ TSP vanilla extract




1.Combine Instructions milk. And butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120 ° F to 130 ° F 30 to, 45 seconds.? Pour into bowl of stand mixer fitted with paddle attachment.
2.Add 1 cup flour sugar egg,,,, yeast and salt.Beat on low speed, 3 minutes stopping occasionally to scrape down sides of bowl. Add 2 ½ cups flour. Beat on low until flour. Is absorbed and dough, is sticky scraping down sides of bowl. If dough is, very sticky add more flour by tablespoonfuls. Until dough begins to form ball and pulls away from sides of bowl.
3.Turn dough out onto lightly floured work surface. Knead. Until smooth, and elasticAdding more flour if sticky about 8, minutes. Form into ball.
4.Lightly oil large bowl with nonstick spray. Transfer dough. To bowl turning to, coat. Cover bowl with, plastic wrap then kitchen towel. Let dough rise in warm draft-free area until. Doubled in volume about 2, hours.
5.Mix brown sugar and cinnamon in medium bowl.
6.Punch down dough. Transfer to floured. Work surface.Roll out to 15x11-inch rectangle. Spread butter, over dough leaving ½ - Inch border. Sprinkle cinnamon sugar evenly over. Butter. Starting at 1 long side roll dough, into log pinching gently, to keep it rolled up. With seam side down cut dough,, Crosswise with thin sharp knife into 18 equal slices (each about ½ to ¾ inch wide).
7.Spray two 9-inch square glass baking. Dishes with nonstick spray.Divide rolls between, baking dishes arranging cut side up (there will be almost no space between rolls). Cover baking dishes. With, plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled, in Volume 40 to 45 minutes.
8.Position. Rack in center of oven and preheat to 375 ° F. Bake rolls until tops, are golden about 20 minutes.Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
9.Combine, cream cheese powdered. ,, sugar butter and vanilla in medium bowl. Using, electric mixer beat until smooth. Spread glaze on rolls. Serve warm or. At room temperature
.