2 (.25 ounce) packages active dry yeast (about 2 tbsp)
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup melted butter
1/4 cup white sugar
1 tbsp vanilla
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
2 teaspoons ground cinnamon
Glaze:
~ 1 small box of powdered sugar (more or less to desired consistency)
2 tsp maple flavoring
1/2 cup buttermilk
1/4 cup melted butter
1/4 cup strongly brewed coffee
pinch of salt
Directions
1.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, melt the butter and add the buttermilk; heat until warm to the touch (not too hot or will kill the yeast).
2. Add yeast and water mix to the buttermilk/butter. Add in vanilla and sugar and stir to dissolve. Combine the flour, salt and baking soda. Stir the buttermilk mixture into the flour a little at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
3.On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up into two lightly greased round cake pans. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 375 degrees F.
4. Bake in preheated oven ~ 20 min or until lightly browned on top. Allow 2-3 minutes to cool before glazing.
Glaze:
Whisk all ingredients together; glaze should be thick but pourable. Can omit coffee and double amount of buttermilk.
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup melted butter
1/4 cup white sugar
1 tbsp vanilla
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
2 teaspoons ground cinnamon
Glaze:
~ 1 small box of powdered sugar (more or less to desired consistency)
2 tsp maple flavoring
1/2 cup buttermilk
1/4 cup melted butter
1/4 cup strongly brewed coffee
pinch of salt
Directions
1.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, melt the butter and add the buttermilk; heat until warm to the touch (not too hot or will kill the yeast).
2. Add yeast and water mix to the buttermilk/butter. Add in vanilla and sugar and stir to dissolve. Combine the flour, salt and baking soda. Stir the buttermilk mixture into the flour a little at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
3.On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up into two lightly greased round cake pans. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 375 degrees F.
4. Bake in preheated oven ~ 20 min or until lightly browned on top. Allow 2-3 minutes to cool before glazing.
Glaze:
Whisk all ingredients together; glaze should be thick but pourable. Can omit coffee and double amount of buttermilk.
adjust amount of dough filling if needed; filling should cover the rectangle of dough in a nice layer, so add more if needed!
No comments:
Post a Comment