High Altitude Cinnamon Rolls
- 315 ml warm milk (110 degrees F/45 degrees C)
- 3 eggs, room temperature
- 100 g margarine, melted
- 820 g bread flour
- 135 g white sugar
- 15 g bread yeast
- 8 g salt
- 295 g brown sugar, packed
- 25 g ground cinnamon
- 100 g butter, softened
- 115 g cream cheese, softened
- 75 g butter, softened
- 250 g confectioners' sugar
- 3 ml vanilla extract
- 1 g salt
- Place ingredients in the pan of a kitchen aide and using a dough hook, kneed the dough well (8 to 10 minutes). Remove dough to a lightly greased bowl, and let rest.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a large rectangle. Spread dough with butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
*Optional Carmel Glaze for Baking (this glaze, when added the baking pan will create a "sticky bun" effect adding sweetness and moisture to the finished buns.
- In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.
- Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.
- Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.