准备
- 将烤箱加热到400°F。用烹饪喷雾剂在9或10英寸的弹簧锅的侧面和底部润滑。
做面团:
- 在食品加工机中,将干酪,酪乳,糖,融化的黄油和香草混合在一起。处理直到光滑,约10秒钟。将面粉,发酵粉,盐和小苏打加入短爆发,直到面团团聚在一起(不要过度程序化)。面团将柔软湿润。
- Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12×15-inch rectangle.
进行填充:
- 用融化的黄油刷面团,在边缘周围留下1/2英寸的边界。在一个中等大小的碗中,将红糖,肉桂,五香粉和丁香混合在一起。将混合物撒在面团的黄油区域上,然后轻轻轻轻拍打到表面。将坚果撒在糖混合物上。
- 从长边开始,卷起面团果冻风格。将接缝夹住以密封,然后将末端打开。
- 用锋利的刀将卷切成12个相等的碎片。将碎片放在准备的锅中;他们应该填充锅并稍微触摸,但是不必担心是否有较小的差距。
- Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.
做釉:
- 在一个小碗中,混合糖果糖,2汤匙。牛奶和香草制成光滑的釉料。它应该具有浓稠但可倾倒的一致性,因此加起来多达1 tbs。如有必要,更多的牛奶。淋上釉面的釉。静置15分钟并上菜。
苹果肉肉桂面包:Instead of using the cinnamon-pecan filling in the main recipe, mix 3/4 cup apple butter, 1-1/2 Tbs. melted butter, and 1 tsp. ground cinnamon in a small bowl. Omit the melted butter from the main recipe and spread the dough rectangle with the apple mixture, leaving a 1/2-inch border around the edges. Sprinkle with 3/4 cup (3 oz.) finely chopped walnuts, if desired. Roll, cut, bake, and ice as directed. Because this filling is wetter, the buns may need to bake for 30 minutes.
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