Emily Chan
Once the ingredients are all mixed together, take your dough and place it on a lightly floured surface. Knead the dough for eight to ten minutes until it’s nice and smooth.
Take the dough and place it in a lightly floured bowl. Let it rest for an hour and a half to two hours or until it has doubled in size.
Gently punch your dough and bring it to a lightly floured surface yet again. Pull the dough out until it is about half an inch thick.
Then, you’re going to add a filling. Make sure to pack your brown sugar when measuring it out.
Packing brown sugar means to press it down firmly in the measuring cup with the back of a spoon. This ensures that there will not be any air pockets between the grains of sugar, which would affect the accuracy of the measurement.
Filling Ingredients:
- 1 cup of brown sugar, packed
- 2 tablespoons of cinnamon
- A dash of nutmeg
- 1/8 teaspoon of ground cloves
- 1/3 cup of room temperature butter, unsalted
Once there is an even layer of filling spread all around the dough, roll the dough up tightly. Cut the rolled-up dough into sections using a long piece of dental floss to create uniform-looking rolls.
Let them rest for thirty minutes. After the time is up, add a tablespoon of heavy cream on top of each roll.
Bake them at three hundred fifty degrees Fahrenheit for about twenty-five to thirty minutes. You don’t want to bake them for too long, so that they’ll still be nice and gooey!
After you take them out of the oven, the last step is to add frosting.
