Adapted from recipes by Paula Deen and Jo Cooks.
*This recipe can be prepared the night before.
- 1/4-ounce package yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
Cream Cheese Icing
- 6 tablespoons butter, softened
- 1.5 cups powdered sugar
- 1/4 cup cream cheese at room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- In a small bowl, dissolve yeast in warm water and set aside.
- In a large bowl mix milk, sugar, melted butter, salt, and egg.
- Add 2 cups of flour and mix until smooth.
- Add yeast mixture.
- Mix in remaining flour until dough is easy to handle.
- Knead dough on lightly floured surface for 5 to 10 minutes.
- Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
- Grease a 9×13 inch baking dish with cooking spray or butter.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide and about 1/4 inch thick.
- Spread the butter evenly over the surface of the dough, then sprinkle the sugar evenly over the top.
- Beginning at the 15-inch side, role up dough and pinch edge together to seal.
- Cut the dough into 12 to 15 slices (1.5 inch slices) and place in prepared baking dish.
- Cover with a clean kitchen towel or plastic wrap and allow to rise for another 30 minutes, or until doubled in size. *If making the night before, cover dish tightly with plastic wrap and refrigerate overnight. In the morning, remove from refrigerator and allow to rise in a warm place until they are puffy, approximately 1-2 hours.
- When ready to bake, place in preheated 350 degree oven for 30 minutes or until nicely browned.
- Remove from oven and allow to cool while making icing.
GLAZE/ICING – I prepare two different types of topping: A thick cream cheese icing and a glaze, which is runny. I like the combination of the two textures, but either one is fine. First, I spread the cream cheese icing all over the top and then I pour the glaze all around the edge of the dish and around each individual bun so it oozes down the sides when served.
Directions for Glaze: Mix butter, powdered sugar, and vanilla.
Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
For the Cream Cheese Icing: Blend all the ingredients together until frothy.