CINNABON CINNAMON ROLLS CLONE
INGREDIENTS:
DOUGH
1/4 cup warm water
1 cup milk, room temperature
1 large egg, beaten
1/4 cup butter, softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast
FILLING
1 cup brown sugar -- packed 1 tablespoon cinnamon,
1/4 cup butter -- softened
CREAM CHEESE CINNAMON FROSTING
1/2 teaspoon cinnamon
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1/2 tablespoon milk
1 1/2 cups powdered sugar
DIRECTIONS:
Dough: 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 an 18" by 30"rectangle. The dough can also be handmade. If you use
regular yeast, you may want to let the rolls proof for 15-30 minutes after
assembly.
Filling: 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, roll up tightly. Mark the roll
every 2 inches. With a thread cut the roll by placing the thread under the
roll at your mark, criss- cross over and pull to cut. Place rolls into greased
8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free
place until almost double, approximately 1 hour. After rising, rolls should
be touching each other and the sides of the pan. Bake at 350 degrees F. for
15 to 20 minutes, or until golden brown.
Cream Cheese Cinnamon Frosting: In a small bowl, mix cream cheese, butter,
vanilla and milk. Add powdered sugar and cinnamon and mix until smooth.
Spread on warm
rolls and serve immediately.
Yield: 12 Rolls
Source unknown - came thru Ezine newsletter
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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