Adapted from 2 recipes: Paula Deen and Jo Cooks.
This recipe can be prepared the night before if desired.
- 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
- 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. It should be approximately 1/4 inch in thickness.
- Spread the butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
- 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 let them rise for another 30 minutes, or until doubled in size.
- To refrigerate overnight: cover tightly with plastic wrap and refrigerate overnight. Remove rolls from the refrigerator and let rise in a warm place until they are puffy, about 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. I make both icings listed above as I like it extra gooey. I think the combination of both is perfect – one is thick and one is runny. First, I spread the cream cheese frosting all over the top of the buns and then I pour the sugar icing around the edges of the casserole and along the outer perimeter of each bun, so when I cut into each one to serve, some of the icing runs down the side.