Saturday, August 23, 2008

Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls

***DOUGH***
1/4 cup warm water
1 cup milk-room temp.
1 large egg-beaten
1/4 cup butter-softened
1 tblsp sugar
1/2 tsp salt
4 cups all purpose white flour or bread flour
1/2 pkg instant vanilla pudding mix
1 tblsp bread machine yeast
***FILLING***
1 cup brown sugar
1 tbslp cinnamon
1/4 cup butter-softened
***CREAM CHEESE CINNAMON FROSTING***
4 oz. cream cheese-softened
1/4 cup butter
1/2 tsp vanilla
1/2 tblsp milk
1 1/2 cup powdered sugar
1/2 tsp cinnamon
Add the dough ingredients in the order listed to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to a 18 by 30 rectangle. The dough can also be handmade, if you use reg yeast you may want to let the rolls proof for 15-30 min after assembly.In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, rollup tightly. Mark the roll every 2 inches. Cut the cinnamon rolls and place into greased 8 or 9 inch baking pans 2" apart. COver and let rise in a warm, draft free place until almost double, approx. 1 hr. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees for 15-20 minutes or until golden brown.While baking mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.

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