Ingredients
DOUGH
- 1 cup warm milk (about 110°F.)
- 3 large eggs, slightly beaten
- 1 3/4 teaspoons salt
- 1 cup sugar
- 1/3 cup butter, room temperature
- 6 1/2 cups all-purpose flour
- 4 teaspoons bread machine yeast
FILLING
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 1 Tablespoon ground cinnamon
EGG WASH
- 1 large egg
- 1 Tablespoon water
ICING
- 3 ounces cream cheese
- 3 Tablespoons butter, room temperature
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- Pinch salt
- Green, purple and gold sprinkles
Directions
- Place all ingredients for dough in the breadmaker pan in order listed.
- Choose the Dough Cycle. Press Start.
- At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle.
- Place on floured counter and let the dough rest for 10 minutes
- Roll dough to a large rectangle about 12"x24". Cut dough down center to form 2 long strips.
- Spread with softened butter, leaving 1/2-inch edge around edges of strips.
- Mix the brown sugar and cinnamon and sprinkle over butter. Mix remaining egg with 1 tablespoon water. Brush edge of strips.
- Roll up each strip of dough from the longest side. Press edge with egg wash to roll to seal. Twist rolls together.
- Place on greased cookie sheet. Form into a circle and pinch ends together.
- Cover with parchment paper and let rise until almost doubled, about 1 1/2 hours.
- Heat oven to 350°F.
- Brush ring with egg wash.
- Bake for 20 to 25 minutes, or light golden brown.
- Let cool.
- For icing, beat cream cheese, butter, confectioner’s sugar, vanilla and salt until smooth. Spread over top of slightly warm cake. Sprinkle with colored sprinkles.
Serves: 16
