Thanksgiving Rolls
Equipment
Ingredients
Dough
all-purpose flour (room temperature)
500 g
whole milk (warm)
240 ml
unsalted butter (melted)
60 g
active dry yeast
7 g
granulated sugar
50 g
large egg (room temperature)
1 piece
fine salt
8 g
Filling
unsalted butter (softened)
60 g
brown sugar
100 g
ground cinnamon
6 g
ground nutmeg
2 g
Glaze
cream cheese (softened)
120 g
unsalted butter (softened)
60 g
powdered sugar
200 g
vanilla extract
5 ml
Instructions
Activate the yeast
Warm the milk and mix with yeast and sugar to activate the yeast.
Mix the dough
Combine activated yeast mixture with flour, melted butter, egg, and salt to form dough.
Knead the dough
Knead the dough on a floured surface until smooth and elastic.
First rise
Place dough in a bowl, cover, and let rise until doubled in size.
Prepare filling
Mix softened butter with brown sugar, cinnamon, and nutmeg.
Roll out dough
Roll the risen dough into a rectangle approximately 40x30 cm.
Spread filling
Evenly spread the cinnamon filling over the rolled-out dough.
Roll and cut
Roll the dough tightly from the long side and cut into 12 equal pieces.
Second rise
Place rolls in a greased baking dish and let rise for 30 minutes.
Bake the rolls
Preheat oven to 180°C and bake rolls until golden brown.
Prepare glaze
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Glaze and serve
Drizzle warm rolls with cream cheese glaze and serve immediately.
Original recipe
Storage
Store unglazed rolls in airtight container. Glaze just before serving.
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