Ingredients
- Dough
- 1 pouch Pizza Crust Mix*
- 1 cup (250 mL) hot water (120-130°F/49-54°C)
- 2 tbsp (30 mL) butter, softened
- 1 egg, (room temperature) lightly beaten
- 2 tbsp (30 mL) granulated sugar
- Filling
- 1/4 cup (50 mL) plus 1 tbsp (15 mL) butter, softened, divided
- 1/4 cup (50 mL) granulated sugar
- 1/4 cup (50 mL) packed light brown sugar
- 2 tbsp (30 mL) Korintje Cinnamon
- 1 tbsp (15 mL) light corn syrup
- Frosting
- 2 oz (60 g) cream cheese, softened
- 1 tbsp (15 mL) milk
- 1 1/3 cups (325 mL) powdered sugar
Directions
- 1
- Combine dough ingredients in a medium mixing bowl; mix with Mix ‘N Scraper® until dough pulls away from side of bowl. Turn dough out onto lightly floured surface. Shape dough into ball. Knead 5 minutes or until smooth. Cover with mixing bowl; let rest 5 minutes. Using lightly floured Baker’s Roller®, roll dough into a 15×10-in. (38×25-cm) rectangle.
- 2
- Combine ¼ cup (50 mL) butter and remaining filling ingredients in another medium mixing bowl; mix well with flat end of Scoop & Spread (mixture will be very thick). Spoon filling over dough and spread to within 1/2 in. (1-cm) of edges. Starting on one short side, roll dough tightly, pinching seams to seal. Using Color Coated Serrated Knife, cut dough into 12 slices; place in Large Baker and cover with plastic wrap.
- 3
- Heat oven on lowest setting for 1-2 minutes. Turn oven off. Place baker on top rack of oven. Fill large pan with hot water; place on rack below baker. Close oven; let dough rise 1 hour. Carefully remove baker and pan from oven.
- 4
- Preheat oven to 325°F (160°C). In (1-cup/250-mL) Prep Bowl, microwave remaining 1 tbsp (15 mL) butter, uncovered, on HIGH 30 seconds or until melted. Using Chef’s Silicone Basting Brush, brush rolls with butter.
- 5
- Bake, uncovered, 35 minutes or until light golden brown. Remove baker from oven to cooling rack. Cool rolls in baker 15 minutes.
- 6
- For frosting, whisk cream cheese in small bowl until smooth. Whisk in milk and powdered sugar until smooth. Spread frosting evenly over warm rolls. Serve warm.
Yield:
,
12 servings of
Nutrients per serving:
Calories 300, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 40 mg, Sodium 460 mg, Carbohydrate 53 g, Fiber 1 g, Protein 5 g