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Coolrise Cinnamon Rolls
From Stop and Smell the Rosemary
1 recipe Coolrise Dough
Cinnamon Mixture:
1 cup sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 ground pecans
½ cup unsalted butter, melted
2 egg whites, beaten until frothy
Icing:
4 Tablespoons unsalted butter, at room temperature
4 cups sifted powdered sugar
2 large egg whites
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
1 to 2 teaspoons milk
Prepare Coolrise Sweet Dough (below) as directed. Combine sugar, flour, cinnamon, pecans, butter and egg whites in a small bowl. Pinch off pieces of Coolrise Sweet Dough and shape into 1½-inch balls. Place on a greased baking sheet 3 inches apart. Press each ball down to flatten slightly. Make an indentation in center of each ball. Top with a spoonful of cinnamon mixture. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.
Preheat oven to 375 degrees. Cut butter into sugar, using a pastry blender until mixture looks like cornmeal. Add egg whites, vanilla and cream of tartar. Beat until thoroughly combined, adding milk to achieve desired consistency. Set aside. Bake rolls 15 to 20 minutes. Remove rolls from baking sheet immediately. Drizzle icing over rolls while still warm.
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