Makes 2 dozen rolls plus two small loaves of monkey bread.
Start to Finish: About three hours.
1 cup (2 sticks) butter
1/2 cup sugar
2 teaspoons sea salt (you can use regular table salt but sea salt tastes better, better yet, it tastes less.)
2 large eggs
3 envelopes yeast (Or a wee bit less than three tablespoons)
7-8 cups of flour (I use 7 in Utah (drier climate) and 7 3/4 in Indiana)
2 1/4 cups of very warm water (120-130 degrees)
2 sticks (one cup) butter
1 1/2 cups sugar
1 1/2 cups brown sugar
6 tablespoons cinnamon
1 stick butter
1 8 oz. package cream cheese
1 1/2 lbs. powdered sugar (about 3/4 of a 2 lb. bag)
1 teaspoon vanilla
a couple of teaspoons of milk
In the bowl of an electric mixer fitted with the paddle attachment cream butter, sugar and salt for 3 to 4 minutes until lightened and creamy. Mix in eggs. Scrape bowl as needed until mixed well.
In large bowl stir together 4 cups of flour with yeast and add to butter/egg mixture. Then add warm water and stir until combined. Scrape bowl as needed. Add the rest of the flour one cup at time until mixture starts to build up on paddle.
Scrape the paddle and switch to the dough hook and continue adding flour until dough pulls away from the sides of the bowl and is soft and not overly sticky.
Dump dough out onto floured surface and knead until smooth. (The mat I'm using is called a RoulPat, a SilPat's older brother, both are silicone baking mats that are oven safe, if you make bread all that often a RoulPat is one of THE BEST investments you can make.)
Place dough in large greased bowl to raise for half to one hour (cover with clean towel) in a warm place.
While dough is raising add all ingredients for filling/topping to the bowl of a large food processor.
Pulse to combine and until the mixture resembles moist, course crumbs. Set to the side.
When dough has doubled in size,
divide in half and roll out first half on a well floured surface to a rectangle, about 1/4 inch thick. (Stainless steel silicone rolling pin, another excellent investment)
Cover dough with 1/3 of cinnamon/butter mix
and roll up tight like a jelly roll.
Cut off first few inches with sharp serrated knife and set to the side. Cut 12 rolls and place a few inches apart on a jelly roll pan covered in parchment.
Set aside remaining end of dough. Cover with towel and allow to raise until doubled in size (30-60 minutes) Repeat for other half of dough.
With the four remaining ends of dough, cut into small pieces and loosely place in a small bread pan, add a few bits of the cinnamon mixture throughout. Cover and allow to raise.
When the rolls have raised, preheat oven to 325 degrees and sprinkle remaining cinnamon/butter mixture over the rolls.
Bake for 15-20 minutes (WATCH CLOSELY PLEASE. With all that butter and sugar these babies can go from gooey and delicious to burnt mess in moments. Trust me.)
While the rolls are baking, cream together one stick of butter, 8 oz. of cream cheese, a teaspoon of vanilla and a dash of salt.
When mixture is fluffy and creamy (2-3 minutes, with bowl scraping) add powdered sugar.
How much? Until it looks and tastes right, trust your instincts. But it's usually about 3/4 of a bag. If it gets a little thick add milk a teaspoon at a time until it is somewhat thick and fluffy. (You'll be spreading it on the hot rolls so you want a little substance to it)
Frost while warm, eat while warm.
Bake the little monkey breads for 20-25 minutes at 325 after the rolls are done baking.
Spread a little frosting on them, oh baby.
Questions? Comments? Email me...mooshinindy*at*gmail*dot*com