STILLWATER OKLAHOMA MAGAZINE / 41
DIRECTIONS:
• First, make the dough.
• In a saucepan, melt the butter into the milk and sugar over medium heat. Let it cool to about 100 degrees F.
• Gently stir in the yeast and let it sit until foamy.
• In a large bowl, combine 5 C. of the flour, cinnamon, and baking powder.
• Pour in the yeast mixture and stir with a wooden spoon until just combined. Cover and place in a warm spot for at least 1 hour, or until doubled in size.
• While the dough rises, make the filling. Combine the softened butter, cinnamon, and brown sugar to form a spreadable paste.
• Remove the cover from the risen dough and mix in remaining flour. Knead until the dough is no longer sticky.
• On a lightly floured surface, roll the dough into a large rectangle. Spread the filling mixture evenly over the top. Roll the rectangle tightly, starting with one of the shorter edges.
• Slice the dough into 6 giant rolls or 9 smaller ones.
• Place the rolls in a lined and greased pan. Cover and let them rise again for 45 minutes.
• Preheat oven to 350 degrees F.
• While the rolls rise, combine the ingredients for the tres leches mixture in a saucepan over medium heat. Remove from heat and set aside.
• Bake the rolls for 25 – 30 minutes, until golden brown.
• Once out of the oven, pour the milk mixture over them. Allow to cool.
• Meanwhile, make the frosting: Beat the butter until pale, then add the powdered sugar and beat until combined. Add the cream cheese, vanilla, and salt and beat until smooth and creamy.
• Spread the frosting over the rolls and serve with a dusting of cinnamon and any leftover milk mixture. SwOk
STILLWATER OKLAHOMA MAGAZINE / 41