2/3 c 2% or whole milk warmed to 100 degrees Fahrenheit
1/2 c sugar
3 tbsp Kerrygold salted butter melted
1 egg
1 tsp salt
3 2/3 c bread flour
1/2 c heavy whipping cream to pour over risen rolls before baking
Cinnamon Filling
1 c light brown sugar packed
2 tbsp cinnamon
smear of Trader Joe’s Cinnamon spread
8 tbsp Kerrygold salted butter softened
Icing
1/3 c Kerrygold salted butter (5 1/3 tbsp) softened
1 package (8 oz) cream cheese softened
2 c powdered sugar
1/2 tbsp vanilla
1/4 c heavy whip cream
INSTRUCTIONS
Warm 2/3 C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.
Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl. Let the yeast activate while you make the paste.
In the same pot the milk cooked in, add 1/3 c milk, 1/2 c hot tap water and 1/3 c bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.
To the yeast and milk add the sugar, melted salted butter, egg, salt and prepared paste. Mix on low until everything is combined.
Add 3 2/3 c bread flour a cup at a time to the mixture. Allow it to come together then switch out the paddle for the dough hook. Knead for 15 minutes.
Place dough ball in a lightly greased bowl and cover for an hour in a warm dry place. I either preheat my oven to 100 degrees and turn it off once I put the bowl in the oven or I place in the microwave (off of course).
Roll dough out on a floured surface to 24×15″ — I use a measuring tape to make sure I get the size right.
Spread 8 tbsp or a stick of softened kerrygold salted butter evenly over top of the dough. It needs to be extra soft but not melted.
Smear on some of the cinnamon spread
Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly.
Tightly roll up the dough and cut into 10-12 rolls.
Place on a parchment lined sheet pan with space between each roll.
Warm heavy whipping cream and pour over the rolls.
Bake at 375 for 18-20 minutes.
While the rolls bake, mix the icing with the whisk attachment or a hand mixer. Add cream cheese, salted butter and beat until fluffy. Add powdered sugar one cup at a time. Scrape the bowl as needed. Add the vanilla and whip cream. Mix until fully combined.
Allow rolls to rest 5-10 minutes before slathering in icing.
Prep your tools. Spray a 9×13 baking dish with oil. Preheat the oven to 325°F.
Saute the veggies. Heat the oil in a large skillet, add chopped onion and chopped bell pepper and saute for about 5 minutes to soften.
Add ground beef to the skillet. On medium-high heat cook the beef until the ground beef is fully cooked. Add 3/4 water and taco seasoning to the skillet, along with the RoTel tomatoes. Bring to a boil, then lower the heat and simmer until it thickens. This will take about 10 minutes.
Make the biscuit layer. Combine Bisquick mix with water and make the dough. Spread the dough over the baking dish and press to the bottom.
Spread the ground beef mixture over the dough layer. Add the layer of sliced tomatoes and green chili peppers.
Make the sour cream layer. In a separate bowl mix mayonnaise with sour cream and a half mozzarella cheese. Spread that mixture over the tomato/chili layer.
Top with cheese. Sprinkle with cheddar and remaining mozzarella cheese.
Bake. Bake the casserole for 35-40 minutes in the preheated oven.
