Ingredients
Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan (or try 1/2 cup sugar and 1/4 cup brown sugar)
2 tablespoons ground cinnamon
one handful of chopped pecans
one handful of chopped apple bits
1/4 cup or large dollop of plain greek yogurt
Glaze:
1 container of cream cheese (softened)
4-5 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
~3 tablespoons water or milk
Directions
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside.
4-5 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
~3 tablespoons water or milk
Directions
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside.
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. (Or scald the milk)
In a large
bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour
and mix until smooth. Add yeast mixture. Mix in remaining flour until
dough is easy to handle. Knead dough on lightly floured surface for 5 to
10 minutes. Place in well-greased bowl, turning to coat. Cover and let rise until
doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread a liberal amount of plain yogurt over the whole surface. Melt 1/2 cup butter and mix with sugar and cinnamon and sprinkle over dough (optional to hold some back to spread on the bottom of the pan). Sprinkle with pecans and applies. Beginning at the 15-inch side, roll dough into log. Cut into 1" slices using a thread of floss.
Coat the bottom of baking pan with butter and sprinkle with sugar or leftover portion of sugar/butter/cinnamon mix. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until browned on the edges.
Meanwhile, mix butter, powdered sugar, cream cheeese and vanilla. Add milk/ water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread a liberal amount of plain yogurt over the whole surface. Melt 1/2 cup butter and mix with sugar and cinnamon and sprinkle over dough (optional to hold some back to spread on the bottom of the pan). Sprinkle with pecans and applies. Beginning at the 15-inch side, roll dough into log. Cut into 1" slices using a thread of floss.
Coat the bottom of baking pan with butter and sprinkle with sugar or leftover portion of sugar/butter/cinnamon mix. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until browned on the edges.
Meanwhile, mix butter, powdered sugar, cream cheeese and vanilla. Add milk/ water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
-Based loosely off of Paula Dean, Epicurious, and Coral's recipes.
