Glazed Garam Masala Sweet Rolls AND Basic Cinnamon Rolls

A two for one recipe! One batch of sweet roll dough means you can have nine garam masala sweet rolls AND nine cinnamon rolls at the same time.  Double treats to eat, how sweet!

Before we start baking, you might need to know how to scald milk.

• Scalding Milk.....I microwave cold milk in a glass measuring cup until very small bubbles appear around the edge of the milk.  Do not boil the milk, just heat until very small bubbles form.

Basic Sweet Dough - Makes 18 sweet rolls

• 1 package active dry yeast
• 1/2 cup of water, heated to about 110°F
• 1/2 cup of milk, scalded and cooled to about 100°F
• 1/3 cup granulated white sugar
• 1/3 cup of salted butter, softened
• 1/2 tsp. salt
• 1 large egg
• About 3 1/2 to 4 cups of all-purpose flour

Garam Masala Sweet Roll Filling for 9 Rolls

• 2 tablespoons butter, softened
• 1 teaspoon cinnamon
• 1 teaspoon garam masala
• 1/2 cup of brown sugar, lightly packed and leveled

Combine the cinnamon, garam masala, and brown sugar in a small bowl until well blended.
Set aside.

Cinnamon Roll Filling for 9 Rolls

• 2 tablespoons butter, softened
• 1/4 cup brown sugar, firmly packed
• 2 teaspoons cinnamon

Combine the brown sugar and cinnamon in a small bowl until well blended. Set aside.

Directions for Dough

• Open the package of yeast and dump the yeast into a large bowl

• Add 1/2 cup of heated water
• Let yeast and water mixture stand for 2-3 minutes to let the yeast dissolve

• Add the granulated sugar and stir briefly.
• Add the scalded milk, salt, 1/3 cup softened butter, egg, and 2 cups of flour.
• With a large, sturdy spoon, stir briskly until the mixture is smooth.

• Add 1 more cup of flour and mix until the dough can be handled easily.

• Add an additional 1/2 cup of flour if necessary.
• Put the ball of dough onto a lightly floured counter top, or other surface.
• Knead the dough for about five minutes.
• Sprinkle the counter top with a little more flour as necessary until the dough is no longer sticky.
• You will know when the dough is ready because it will feel smooth and elastic.
• Spray a large bowl with pan coat, or grease it lightly with shortening.

• Put the dough into the bowl and then turn to put the greased side facing up.
• Cover with a kitchen towel and let rise for about an hour and a half.
• Test the dough by gently pushing downward with your fingertip and the dent remains in the dough.

• Using you balled fist, push the dough downward, then fold the outside edge into the center once or twice.
• Divide the dough into two balls.
• Spray or grease two 9" x 9" x 2" square pans and set aside.

Forming the Rolls

• Spray or grease two 9" x 9" x 2" square pans and set aside.
• On a lightly floured surface, roll a ball of dough into a fifteen inch by nine inch rectangle.

• Spread 2 Tbsp. of soft butter across the surface of the dough.
• Sprinkle the filling over the dough and gently even it out.
• Starting on the long side, begin rolling the dough tightly.

• When the dough is rolled tightly, pinch the loose edge of the dough into the roll to seal the edge.

• Press each end of the dough "log" to form a flat end.
• Using a fine toothed, serrated bread knife, cut the log into nine, inch and a half slices.
• Space nine slices evenly, in three rows. There will be a lot of space around the rolls, but this is just fine.

• Repeat the above steps with the second ball of dough.
• Cover each pan with a kitchen towel and let rise for about 40 minutes.
• Preheat your oven to 375°F during the last fifteen minutes of rise time for the rolls.
• Bake the rolls for 25 minutes, or until golden brown.

• Spread rolls with cream cheese glaze, or frosting of your choice while still warm.

Cream Cheese Glaze 
1/3 cup softened cream cheese
2 cups of confectioner's sugar
1 1/2 teaspoons vanilla extract
2 to 4 Tbsp. hot water

• Put the butter in a medium glass bowl. 
• Microwave for about 15 seconds. Stir. Repeat if necessary.
• Add confectioner's sugar, vanilla, and 2 Tbsp. of hot water.
• Stir until mixed well. Add more hot water for a thinner glaze.