Cinnamon Roll Star
- bergbakesofficial
- 2 days ago
- 2 min read
Ingredients:
Dough:
1 cup warm milk
3 tablespoons butter
1 tablespoon yeast
1/4 cup warm water
1/4 cup sugar
2 eggs
1/2 tablespoon salt
4 - 4 1/2 cups flour
Filling:
1/3 cup softened butter
1/3 cup brown sugar
1 tablespoon cinnamon
Frosting:
4 tablespoons soft butter
4 tablespoons soft cream cheese
2 tablespoons cream
1 1/2 - 2 cups powdered sugar
Method:
Attach a dough hook to your mixer. Add yeast and warm water to the bowl of the mixer. Add milk and butter to a sauce pan and heat until the butter is melted. Set it aside to cool. Add salt, sugar and eggs and mix. When milk is cooled add it and mix. Add flour one cup at a time until 3 1/2 cups have been added. Only add more if the dough is sticky, 1/4 cup at a time. Dough should be tacky and smooth. Mix on medium low speed for 8 minutes. Add dough to a well oiled bowl and cover with a damp towel. Let rise until it has doubled in size. (These can also be made in the evening and rolled and baked the next day. I just cover them and let the dough rise in the fridge over night, then roll out in the morning, let them rise for a 1-2 hours until airy and puffy and then bake.)
Make the filling by combining all ingredients until smooth in a bowl. Dump the dough onto a floured surface and split in half. Roll one half out to a disc the width of a cookie sheet. Spread the filling evenly over the top. Roll out the other half of the dough to the same size and place on top of the other one.
Using a knife or bench scrap split the dough into 16 sections, leaving an inch or so in the center uncut. Take two of the sections at a time and twist towards the outside twice. Pinch the ends together. Repeat until you have completed the rest of the sections.
Cover with a tea towel and rise at least an hour until nice and puffy.
Heat the oven to 350 degrees. Bake for 25-30 minutes, or until golden brown. Spread icing over the top while they are still warm.