Instructions
Combine cutlet blend, 1 mug of the flour and incentive. Add water; beat on medium speed 2 twinkles. Change to dough hook attachment and stir in enough remaining flour to form a soft dough( dough will be sticky). Place in a greased coliseum, turning formerly to grease the top. Cover and let rise in a warm place until doubled, about11/2 hours.
Combine the brown sugar and cinnamon in a coliseum.
Grease a 9 × 13 inch baking dish with cuisine spray or adulation.
Roll the dough out on a smoothly floured face, until it’s roughly 16 elevation long by 12 elevation wide. It should be roughly1/4 inch in consistence.
Spread the1/3 mug of adulation unevenly over the dough, also sprinkle with the sugar unevenly over the face of the dough.
Working precisely, from the long edge, roll the dough down to the nethermost edge.
Cut the dough into11/2 inch slices, and place in a smoothly greased baking visage. You can also use fluff to cut into slices, as seen in the videotape. Place the cut rolls in the set visage. Cover with a clean kitchen kerchief or plastic serape and let them rise for another 30 twinkles, or until doubled in size.
Preheat roaster to 350 degrees.
Place the baking visage in the roaster and singe for 20 twinkles or until golden brown. cuisine time can vary greatly!
While the rolls are incinerating make the icing by mixing all the icing constituents and beat well with an electric mixer until ethereal and smooth.
When the rolls are done, spread freehandedly with icing.