5 1/2 c. all- purpose flour 3/4 c.
sugar 1 tbsp. yeast 1 1/2 tsp. salt 1 1/2 c.
water 3 tbsp. butter 1/4 c. vegetable shortening
2 eggs 1 tsp. cinnamon
1 tsp. nutmeg 2 tsp. cinnamon 1 1/2 c. unsalted
butter 1 1/2 c. sugar
c. heavy cream 1 1/2 c. brown sugar
To make the dough, combine flour, sugar, yeast,
cinnamon and salt in the mixers bowl. Heat water, butter
and vegetable shortening until it reaches 125 degrees F.
Slowly pour this mixture into the eggs and whisk until
combines. Add to the dry ingredients in the mixing bowl
and mix with a dough hook attachment. You may need
additional flour depending on the humidity. Mix 8 minutes
on low speed. Place in a greased bowl, cover with plastic
wrap and let double in size---about 45 minutes depending
on the rooms temperature.
Mean while combine
nutmeg, cinnamon, unsalted butter, and sugar and cream
together with paddle attachment.
Whip the topping
ingredients until creamy, spray 2---9x13 inch baking pans
with pan coating, then spread the whipped mixture on the
pans bottoms, glass produces a better product and
generally won’t stick.
Punch down the dough and
roll into a 1/8 inch rectangle, spread with the prepared
filling and roll the rectangle up lengthwise. Cut 1 inch
rolls with a sharp knife and place them almost touching,
(4x6 or 24 per pan) into the pans with topping. Cover the
pans with plastic wrap and let proof until almost double
Bake at 350 for 30 minutes, or until the
caramel is clear and rolls are golden.
pan immediately and invert on serving or display tray.