As seen on Heidi's appearance on WBTV, Saturday morning Dec 26, 2009
For the dough:
1 cup sour cream
½ cup sugar
1 tsp. Salt
½ cup melted butter
½ cup warm water
2 Tbsp. yeast
4 cups unbleached flour
For the cinnamon roll filling:
cinnamon, sugar, brown sugar
For the Danish filling:
1 6 ox block cream cheese
¼ cup sugar
Your favorite jam or fruit spread
For the dough: Dissolve yeast in warm water with one teaspoon of the sugar. Stir and when a foam forms on the surface it is ready. If no foam appears within five minutes, then either your water wa too hat or your yeast was old. Start again with cooler water and another package of yeast.
Once the yeast starts to foam or proof, combine it with the other dough ingredients to form a soft but sticky dough.
Let rise 1 hour. Turn out onto a floured worksurface. Knead until smooth then roll dough out into a large rectangle about ¼ inch thick.
For cinnamon rolls: generously spread the dough with melted butter. Sprinkle with sugars and cinnamon. Roll up like a jelly roll. Cut the log of dough into 1 ½ inch thick slices. Place the slices in a buttered pan, cut side up. Drizzle with additional melted butter
Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.
For Danish: combine cream cheese, egg and ugar and beat until smooth. Spread the filling down the center of the dough rectangle. Top with your favorite jam or fruit spread. Cut small slits along either side of the dough so that the dough on either side of the filling will resemble fringe. Starting from one end, fold the “fringe” pieces up and over the filling to encase the cream cheese and jam.
Place the finished Danish on a parchment lined baking sheet. Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.