Saturday, December 26, 2009

Cinnabon Cinnamon Rolls

I have been making these for well over 15 years. I many times use the cream cheese frosting in a can. They are very good and not hard to make.

Cinnabon Cinnamon Rolls

4 T melted butter
4 T water
1/2 box instant vanilla pudding (3 T)
1 c milk
1 egg; (beaten)
1 T sugar
1/2 t salt
4 c flour
2 1/2 t active dry yeast fill with:
1/2 c softened butter
1 c brown sugar
2 t cinnamon

ROLLS: Place ingredients in machine following the specifications of
that particular machine. Set for dough cycle. Remove from machine & roll out to 17 x 10 (approx) rectangle.

FILLING: Mix together brown sugar and cinnamon. Spread softened butter
over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred ). Place into greased cake pans. Let rise until doubled. Bake at 350 for 15 - 20 minutes, until golden. Do not over bake.

FROST with:
4 oz cream cheese (softened)
1/4 C butter (softened)
1 1/2 C confectioners sugar
1/2 tsp vanilla
1 1/2 tsp milk

Spread on very warm rolls. They are best when eaten fresh, but we have found that 10 - 15 seconds in the microwave rejuvenates them!

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