Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Save extra frosting for me, recipe from !

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Original link is no longer available from the artist / chef

Ravishing rolls, sweet and sexy from the kitchens of chaotikat

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These are a bit of work to make; not really difficult, but patience is required.

dough:

1 packet of dry active yeast
1 tbsp sugar
1/2 cup warm water

2 large eggs, beaten
1/2 cup milk
1/4 cup sugar
3 1/2 cups of all purpose flour (I use some whole wheat as well)
1/2 stick butter
1 tsp salt (perhaps a bit more if using unsalted butter)

Dissolve yeast and the tablespoon of sugar in warm water.

Scald the milk, then add the butter, salt and sugar. Cool until luke warm.

Stir in half a cup of flour and the two eggs. Stir very well.

Add enough flour to make a stiff dough, you may need more or less flour than the recipe calls for. Kneed the dough on a floured surface until it's no longer sticky. Add a little more flour as you go, if needed.

Form the dough into a ball and put it in a large oiled bowl and cover. Put somewhere warm until it doubles in size. I place mine in the oven on 'warm', but not all ovens have that setting.

Take the dough out and put on the counter, the oil will keep it from sticking, so no flour needed! Punch the dough down and spread out with your hands into a rectangle. Wider means you get more rolls, longer means they'll be bigger.

Filling: Use your creativity here

Basic filling is brushing all but the bottom inch of your dough with butter, then sprinkling generous amounts of (brown) sugar and cinnamon. Sometimes I add white chocolate chips, or raisins. A small sprinkle of cardamom is nice. I could imagine chopped pecans would be delicious too.

Starting at the top, flip the dough over about 1/2 inch onto itself. From there, you just roll it up like a jelly roll. Because you didn't put anything on the bottom inch, the dough should seal pretty well. If it doesn't seal, the rolls could unravel some... they're still tasty though

Cut the roll into 1 inch slices and place about an inch apart on greased cookie sheet. I get about 16 rolls out of this recipe, you may get more or less, depending on how big you stretched your dough out.

Allow to rise in a warm spot until double in size (to be honest, by this time I run out of patience and let them sit for 10 minutes, and just cook 'em, risen or not)

Cook for 15 minutes in a 375F oven.

Cool slightly, then slather with frosting/icing/melted chocolate.

Basic cream cheese frosting:
3 tbsp cream cheese (I used light cream cheese spread)
3 tbsp butter, softened
1 cup powdered sugar/ icing sugar

Use mixer and beat the tar out of ingredients, until it looks like frosting ^^ You may have to add a little more or less sugar, depending on desired consistency.

The fun part:

Add deliciousness to your frosting, as well as thin it a little, for easier spreading.

Use a teaspoon of vanilla extract and a dash of milk/cream.

or

Use a tablespoon, or two, of your favorite liquor. I used de Kuyper Buttershots (butterscotch flavor) this morning. No worries, you can't even taste the alcohol.. besides, vanilla extract contains a good bit of alcohol too!


Eat warm or chilled, both delicious!

(I had 4.... uh, NOT responsible if you need bigger pants o_O)

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