• 6-8 cups unbleached all-purpose flour
  • 2 Tbsp. instant yeast
  • 2 tsp. salt
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs, whisked
  • 2 1/4 cups warm milk
  • 1/2 cup butter, melted
  • 1 1/2 cups brown sugar
  • ground cinnamon
  • raisins (optional)
  • pecans, chopped (optional)
  • 4 cups powdered sugar
  • 1/4 cup butter
  • 1 tsp. vanilla extract
  • 1/2 cup milk
  • *I don’t actually have a specific recipe I follow when I make this icing. The basics are always the same: butter, sugar, and milk. It is supposed to be much thinner than the cream cheese frosting. It should be able to be poured on (rather than spread). Feel free to make more or less and adjust to your desired consistency.
  • Cream Cheese Frosting:
  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 6-8 Tbsp. milk
  • 3 cups powdered sugar
  • 1 tsp. pure vanilla extract
  • pinch salt
  1. 1. In a large bowl combine 3 cups flour, yeast, salt, and sugar. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/2 cup at a time, until it comes together into a ball.

  2. 2. Lightly flour a flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

  3. 3. Punch down the dough and divide in half. Roll out each half into a large rectangle. Brush melted butter over the surface of the dough. Sprinkle with brown sugar, cinnamon, raisins (optional), and pecans (optional). Roll up lengthwise. Cut each log into 12 evenly sized pinwheels. Place into lightly greased 9×13 baking pans. Cover each pan and let rise until doubled in size, about 1 hour.
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