A good
Christmas holiday recipe from Sally's site. Eggs were replaced by apple sauce for food allergy reason. I simplified the steps by using bread machine.
Ingredients
【Dough】
Whole Milk - 1 cup, make lukewarm with microwave
Sugar - 2/3 cup
Active dry yeast - 1 and 1/2 TBSP
Unsalted butter - 1/2 cup, melt
Large eggs - 2, at room temperature (substituted with 1/2 cup apple sauce)
Salt - 1/2 tsp
All-purpose flour - 4 and 1/2 cups
【Filling】
Unsalted butter - 6 TBSP, softened to room temperature
Sugar - 1/2 cup
Ground cinnamon - 1 and 1/2 TBSP
【Vanilla Icing】
Powdered sugar - 1 cup
Vanilla extract - 1 tsp
Milk - 2 TBSP
Steps
1. Pour yeast and all wet ingredient (except butter) for dough in bread machine, then add all dry ingredients. Let bread machine complete a kneading process; add melted butter, then restart and complete a full dough cycle. The dough should double in size.
2. Line a large baking sheet with parchment paper. Lightly flour the parchment paper. Place the dough on top and roll it to roughly form a 10x20-inch rectangle. Make sure the dough is smooth and evenly thick.
3. Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough.
4. Tightly roll up the dough to form a 20-inch long log. Cut into 20 1-inch rolls, only slicing ¾ of the way through so they are still connected at the bottom. Use kitchen shears if you need to.You can trim off the ends and bake them as individual buns.
5. Turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, forming into a circle and overlapping each.
6. Place a ramekin in the middle of the wreath. This will help it hold its shape. Cover the wreath loosely with plastic wrap and slide a baking sheet (I used a pizza tray) underneath the whole thing. Allow to rise again in a warm environment until puffy, about 45 minutes - 1 hour.
7. Preheat the oven to 350°F. Bake for about 25 minutes, until the rolls are golden brown. Remove from the oven and allow to cool for 10 minutes.
8. Whisk all of the icing ingredients together in a medium bowl. Drizzle over wreath.
Overnight option (done that, works great):
Prepare the rolls through step 5. Instead of allowing to rise in a warm environment in step 6, place the baking sheet in the refrigerator and allow the wreath to rest for up to 14 hours before baking. When it’s time to bake the next day, allow the rolls to come to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then bake as directed.
Freezing instructions (have not tried this)
Let the wreath cool completely on the parchment paper that you baked it on and transfer to a large Tupperware (along with the parchment). Then cover with a layer of aluminum foil and freeze. Thaw overnight in the refrigerator. Transfer to a baking sheet and heat in a 350°F (177°C) oven until warmed throughout, about 20 minutes. Drizzle with icing and serve.
