Fast forward many years I wanted to update this childhood staple. I nixed the Pillsbury rolls and gave the butter and cinnamon mix a bit more flavor. Added a lemon vanilla glaze and now I have a new love.
Ingredients:
Dough:
1 pk rapid rise active yeast
1/2 cup whole milk
1/4 cup sugar
2 tbls melted butter
2 tbls melted Crisco
1 large egg yolk
1 1/2 tsp vanilla
2 3/4 cups flour
3/4 tsp salt
1/2 tsp cinnamon
Butter mix:
7 tbls butter melted
4 tbls maple syrup
2 tbls fresh squeezed orange juice
1tbls vanilla
Sugar mix:
1/2 cup brown sugar
1/2 cup white sugar
2 tbls cinnamon
Icing:
1 3/4 cup powdered sugar
1 tbls melted butter
2 tbls milk
1 tsp vanilla
juice from 1 small lemon
Dough:
Add to a bowl sugar, flour, salt and cinnamon. In a separate bowl, add egg yolk, melted butter, Crisco and vanilla and mix well. Heat the milk to 120 degrees and add the pkg of yeast. Add the milk and yeast mix to the egg yolk and butter mix then add to the the flour mix.
Using the knead tool on a mixer, knead the dough until it is soft and elastic. About 2-3 minutes. (if not using a mixer, turn the dough onto a floured surface and hand knead until soft and elastic. Shape into a ball, butter a large bowl, add the dough to the bowl, cover with plastic and let rise at room temperature until the dough is double in size.
Turn the dough out of the bowl and knead briefly to release air. Roll out the dough on a floured surface and using a pizza cutter, cut dough into small squares.
Drop the dough squares first into the butter mix, then quickly into the sugar mix and place three squares into a mini muffin pan. Once the pan is full, allow the dough to sit in the pan for 10 minutes to rise.
Bake the bread at 350 for 30 minutes.
Allow to cool slightly and remove from the pan.
Mix all the icing ingredients well with a hand mixer and add to a dispenser for easy icing. While the bread is still hot, add the icing.
Enjoy!
