SigMT

SignatureMT | 69 CINNAMON ROLLS (14" Dutch Oven) DOUGH: • 5-6 cups flour • 2 Tbs. active dry yeast • 2/3 cups sugar • 1 Tbs. salt • 1 (12 oz.) can evaporated milk, warmed • 1/2 cup milk, warmed • 1 egg, beaten • 1/3 cup buer, melted FILLING: • ½ cup buer • 2 cups brown sugar • 2-3 Tbs. cinnamon FROSTING: • 1/2 cup buer • 1 (8 oz) pkg. cream cheese, soened • 4 cups powdered sugar • 2 tsp. vanilla For the dough: In a mixing bowl combine 2 cups flour, yeast, sugar and salt; blend well. Mix in the warm evaporated milk and warm milk, egg and melted buer. Mix thoroughly. Mix in remaining flour, 1 cup at a time, until the dough pulls away from the sides of the bowl. Turn out onto a floured surface and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area to rise until double. ASSEMBLY: 1. Punch the dough down and roll into a rect- angle about 9 x 12 inches. Spread so buer on rolled out dough, cover with brown sugar and sprinkle on the cinnamon. Roll up jelly- roll style starting with the long end. Cut into 12, 1 inch rolls. Place rolls in a lightly greased 14" Dutch oven. Cover Dutch oven and let rise 15 minutes. 2. If using briquees, bake using 10 briquees on the boom and 18-20 on top, until rolls are lightly browned. Total baking time will be between 20 and 30 minutes. For even browning rotate the oven and lid every 10 3. For the frosting, cream buer and cream cheese in a bowl. Grad- ually add sugar and vanilla; beat well. Spread on warm rolls. www.2jsfreshmarket.com • 406.761.0134105 Smelter Ave NE # 17 • Great Falls, MT We have you covered! FRESH, LOCAL, ORGANIC INGREDIENTS

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