Ingredients
Dough
- 3/4 cup milk, warmed to 110F
- 1 1/2 teaspoon instant active dry yeast
- 1/4 cup sugar
- 4 tablespoon unsalted butter, room temperature, divided
- 2 large eggs, room temperature and beaten
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 3/4 cups ap flour
- 1 tablespoon vital wheat gluten (optional)*
Filling
- 2 tablespoon butter, unsalted and melted
- 1 1/4 cups shredded cooked turkey
- 1 1/4 cups Creamy Perfect Mashed Potatoes, warmed
- 1 cup cooked corn
- 1 cup small chopped cooked stuffing
- 1 cup turkey gravy, divided
- 1/2–3/4 cup Cranberry Relish
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine all the warmed milk, yeast and 1 tablespoon of the sugar. Stir to combine and allow to foam up (~5 minutes).
- Next add in the flour, rest of the sugar, eggs and vital wheat gluten (if using).
- Mix on low just to combine, scraping the sides down slightly for 3 minutes.
- Add in the salt and 4 tablespoon butter, one tablespoon at a time allow the butter to become incorporated in the dough. It will incorporate – just let it work its magic. This step should take about 5 minutes on low-med and 4-5 on medium. The dough will become smooth and slightly tacky though not sticking to the side of the bowl.
- Place the dough in a lightly buttered bowl, cover the bowl with plastic wrap and let rise until double in size.
- Butter a 9 x 13 x 2-inch baking pan; set aside.
- After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
- Brush the dough with the 2 tablespoon melted butter with pastry brush.
- Spread out the mashed potatoes in a thin layer over the dough taking all the way to ends on 3 sides, leaving a 1/4” of the edge furthers away from you untouched.
- Next sprinkle on the corn, turkey and stuffing.
- Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in Thanksgiving Gobbler rolls whose centers pop up above the rest of them as they bake.
- With a serrated knife, lightly mark roll into 1 1/2-inch section.
- Gently saw to cut.
- Place cut side up in prepared baking pan, flattening them only slightly.
- The unbaked rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
- Cover loosely with sprayed plastic wrap and let rise in a warm place for approximately 40 minutes or until doubled in size. At this point the rolls should be touching one another.
- While the rolls are doubling, preheat the oven to 350F, rack in the middle.
- Bake for 15 minutes, remove from the oven and drizzle on 1/2 of the turkey gravy.
- Return to the oven and allow to make for 5-10 minutes more or until the rolls are golden brown.
- Remove from oven and let cool slightly.
- To serve drizzle on more gravy and top with cranberry relish.
