I have a confession: I’ve never gotten dough to rise successfully. Mr. Doughmaker loves to bake bread and while he has his challenges from time to time, mostly he’s able to get dough to rise.
I guess that’s why I stick to baking desserts that don’t need to rise. I decided to go out on a limb and make a new recipe last week and SUCCESS! And they were out-of-this-world, melt-in-your-mouth to boot!
| Ingredients Dough: 1/2 cup warm water 2 1/2 tsp active dry yeast 1 tsp sugar 1/3 cup butter, melted 1/2 cup almond milk, room temp 1 tsp salt 2 3/4 cup flour | Filling: 1/2 cup brown sugar 1 1/2 Tbsp cinnamon Glaze: 8 Tbsp butter, softened 4oz cream cheese, softened 1 cup powdered sugar 1 tsp vanilla extract 1 tsp lemon juice |
Use butter to grease a 9×13-inch baking dish.
Make Dough: Stir yeast and sugar into water. In a large bowl, combine melted butter, almond milk, and salt. Add yeast mixture. Stir in flour. Bring dough together and turn out onto lightly floured counter. This is a sticky dough so don’t over-flour.
Knead dough until smooth (about 5 minutes). Rinse out your large bowl and grease with melted butter. Form dough into a ball, put in bowl and cover with plastic wrap. Place in a warm place to rise for an hour. The dough should double in size.
Make Filling: Combine brown sugar and cinnamon.
Turn dough out onto a lightly floured surface. Roll into a rectangle approximately 20×14-inches. Brush with 2 tablespoons melted butter leaving 1/2 inch of space around the edge. Sprinkle with cinnamon-sugar mixture.
Starting at a 14-inch end, tightly roll into an even log. Using dental floss, cut into 12 rolls.
Place rolls in the greased baking dish and cover with saran wrap. Allow to rise in a warm place for another hour.
Preheat oven to 350 degrees.
Make Glaze: Using a mixer, cream together butter and cream cheese. Mix in powdered sugar a little at a time, mixing in between additions. Beat until light and fluffy (about 10 minutes). Add vanilla and lemon juice. Beat until incorporated.
Uncover rolls and bake 25 to 30 minutes until they start to lightly brown on edges and filling bubbles. Remove and allow to cool 5 minutes. Drizzle with glaze and enjoy!
