Monday, September 24, 2007

Cinnabon Cinnamon Rolls

1/4 cup melted butter
1/4 cup lukewarm water
1/2 box Instant Vanilla Pudding, 3.9 oz. box
1 cup milk, room temperature
1 large egg, beaten
1 tablespoon sugar
1/2 teaspoon salt
4 cup bread flour
1 tablespoon bread machine yeast

You can mix and then knead the dough on a floured board by hand and if you do then dissolve one (1/4 oz.) package yeast in 1/4 cup lukewarm water and let set 15 minutes or dissolve the bread machine yeast and place ingredients in bread machine or mixer and follow the specifications of that particular machine. Set for dough cycle. After completed on dough cycle, remove from machine and roll out to approximate. a 16" x 24" rectangle and about 1/4" thick on a lightly floured area.

1/2 cup butter, brush over dough
1 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
3/4 cup chopped nuts or raisins, optional

Mix together brown sugar, nutmeg and cinnamon. Brush softened butter over dough. Sprinkle brown sugar, nutmeg and cinnamon mixture over top plus any optional nuts/raisins. Roll up dough jellyroll fashion, starting at the long side, roll tightly pinching edges closed when completely rolled. With dental floss or thread slice rolled dough by sliding floss under roll and crossing at top of roll into 1-1/2 " slices or 2" if a thicker bun is preferred.

Place into greased 9 1/2 x 9 1/2 inch cake pans or a cookie sheet. Let rise until doubled (about one hour). Bake at 350-F for 12-16 minutes, until golden. Do not over bake

4 oz. Cream cheese, softened
1/4 cup butter, softened, butter is a must for the frosting to setup
1 and 1/2 cups powder sugar
1 and 1/2 teaspoon vanilla
1/2 tablespoon milk
1/2 teaspoon cinnamon

Mix frosting. Spread on very warm rolls.

Rolls are best when eaten when just baked warm, but 10 to15 seconds in the microwave rejuvenates those eaten later.

Well I didn't try these but the recipes seems great.

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