Congratulations on the daily deviation! ^ ^
saved the recipe you commented down below for the future, definitely want to try them out <33 :^0
- 3/4 cup buttermilk, warm (110degrees)
- 6 Tablespoons unsalted butter, melted and cooled until warm
- 3 large eggs, lightly beaten
- 4 1/4 (21 1/4oz) cups all-purpose flour
- 1/4 (1 3/4oz) cup sugar
- 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
- 1 1/4 teaspoon salt
- 3/4 cup packed light brown sugar
- Tablespoon of melted butter
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- pinch of salt
2 Tablespoons heavy cream
1-2 cups powdered sugar
1 teaspoon vanilla extract
- Whisk the 3/4 cup warm buttermilk, 6 tablespoons of the melted butter, and eggs together.
In a standing mixer fitted with a dough hook, mix 4 cups of the flour, the sugar, yeast, and 1 1/4 teaspoons salt. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. If, after 5 minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Put the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
Mix the brown sugar, cinnamon, cloves, and a pinch of salt together in a small bowl. Turn the risen dough out onto a lightly floured counter and press it into a 12 by 16 inch rectangle. Brush the dough with 1 tablespoon butter and sprinkle the brown sugar mixture over, leaving a 3/4 inch border along the top edge. Press on the filling to make it adhere to the dough as best you can.
Roll one strip up as if you were making a regular cinnamon roll. When you get to the end, use another strip and continue rolling. When the dough spiral reaches about 6-inches in diameter, (3-4 strips-worth of spiraling) place it in the center of a lightly greased 12-inch cast-iron skillet. Continue spiraling dough strips around the middle. Wrap tightly with plastic wrap and let rise in a warm place until it has nearly doubled in size, 1 to 1 1/2 hours
(After wrapping the dish, you may refrigerate it for up to 16 hours. Before baking in step 7, let sit at room temperature until doubled in size 1 to 1 1/2 hours)
- Preheat oven to 400°. Bake for 20-30 minutes, or until golden. Keep a close eye on it so it doesn't over-bake! The center will likely pop up as it bakes, I periodically pushed mine down, but it's a battle you won't win! when done. remove from oven and let rest for 5 minutes or so while you mix the glaze up.
- Whisk together your icing ingredients until it is the consistency you like it adding more or less powdered sugar. Drizzle over roll and enjoy!
Very nice picture, and well done cake! :>