Recipe Details
Ingredients
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½cupwarm whole milk (110 degrees F (43 degrees C))
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3tablespoonsmolasses
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1(.25 ounce) envelopeactive dry yeast
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¼cupgranulated sugar
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2teaspoonskosher salt
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4 ¾cupsall-purpose flour, divided, or more as needed
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½cupsour cream
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6tablespoonsunsalted butter, softened
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1largeegg, lightly beaten
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cooking spray
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½cupunsalted butter, at room temperature
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1cupfirmly packed light brown sugar
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1tablespoonmolasses
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2teaspoonsground cinnamon
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2teaspoonsground ginger
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½teaspoonground cloves
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4ouncescream cheese, at room temperature
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4tablespoonsunsalted butter, at room temperature
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1 ½cupspowdered sugar
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½teaspoonvanilla extract
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1tablespoonwhole milk, or more as needed
Cooking Directions
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Combine warm milk, molasses, and yeast in a small bowl and stir together until combined. Let sit until foamy, about 5 minutes.
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Add sugar, salt, and 4 1/2 cups of the flour to the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds.
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With mixer running on low speed, add milk mixture, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes.
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Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add remaining 1/4 cup flour 1/2 to 1 teaspoon at a time, if necessary.
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Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel. Let rise in a warm draft-free place until dough has doubled in size, 1 hour 30 minutes to 2 hours.
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Spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18×10-inch rectangle.
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Spread 1/2 cup butter over dough for the filling. In a small bowl, stir together brown sugar, molasses, cinnamon, ginger, and cloves until well combined. Sprinkle evenly over butter.
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Starting with one long side, roll dough into a log, pinching seam to seal.
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Slice into 12 rolls. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
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Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until desired consistency is reached.
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Spread glaze over warm rolls.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories530 | |
% Daily Value * | |
Total Fat 24g |
31% |
Saturated Fat 15g |
74% |
Cholesterol 77mg |
26% |
Sodium 370mg |
16% |
Total Carbohydrate 73g |
27% |
Dietary Fiber 2g |
6% |
Protein 7g |
14% |
Potassium 219mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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