Danish Cinnamon Roll

Directions

• Danish Dough Prep
• Lay butter between wax paper and pound/roll into 1/4″ sheets
• Combine milk, sugar, and salt in a saucepan and warm on low heat, stirring frequently until it reaches 110F.
• Add 4 cups sifted flour and the yeast to mixing bowl
• Separate eggs and whisk egg whites until frothy/soft peaks
• Danish Dough
• Add warm milk mixture to mixing bowl with flour and whisk on low to combine
• Add egg whites, vanilla, then egg yolks then mix until smooth and soupy.
• Reserve ½ cup flour for dusting your rolling area
• Sift in remaining flour around ½ – 1 cup at a time until a smooth dough is formed
• Remove from mixer and knead by hand for around 5 minutes.
• Cover and let rise for 1 hour.
• Roll our dough in a 12″ by 40″ rectangle. If needed, divide into 2 12×20 rectangles.
• Place refrigerated butter rectangle on dough and fold dough over it, place second rectangle and fold again. (If divided, place one on each half, fold and pinch ends together.)
• Roll into 12×40 or two 12×20 rectangles you started with. Fold dough in an envelope fold (3rds). Try not to touch dough with your hands and do not let butter get warm. If it starts to warm, place back in refrigerator.
• Wrap loosely in wax paper and plastic wrap and refrigerate for 30-60 minutes.
• Roll dough out, envelope fold and refrigerate 30 minutes each, 3 times.
• Cinnamon Roll
• Mix butter, brown sugar, cinnamon, flour and salt (and optionally either pecans or diced apple)
• Remove danish dough from refrigerator and roll into long rectangle. If divided, use sections individually leaving the other refrigerated.
• Sprinkle cinnamon mixture evenly over dough and roll into log.
• Slice roll using sharp knife or string into even 1 to 1½ sections
• Cover and let rise in a cool place for 30 minutes or until dough has risen 60-70%
• Whisk egg whites and brush over cinnamon rolls.
• Place in oven at 400F for 12-14 minutes, or until golden brown. (Be careful not to burn the bottoms.)
• Remove and let cool.
• Frosting Option: Brown Butter-Bourbon Maple
• Brown butter on medium heat in a saucepan about 2-3 minutes. Butter should smell toasted and begin to turn light brown.
• Pour into mixing bowl with cream cheese.
• Whisk in maple syrup, brown butter, vanilla, and a pinch of salt.
• Add in powdered sugar slowly.
• Spread over warm rolls generously!
• Glaze Option: Powdered Sugar
• Mix melted butter, vanilla, and cream into a large mixing bowl
• Slowly whisk in powdered sugar to desired consistency.
• Spread over warm rolls generously