Cinnamin Rolls
Source of Recipe
TOH
List of Ingredients
1 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast
FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons milk
1/2 teaspoon vanilla extract Recipe
In bread machine pan, place first nine ingredients in order suggested by manufacture. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto lightly floured surface. Roll into a 17-in. x 10-in. rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 21 slices.
Place 12 slices, cut side down, in a greased 13-in. x 9-in. x 2-in. baking pan and nine rolls in a 9-in. square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 5 minutes. In a mixing bowl, beat frosting ingredients. Remove to wire racks to cool. Frost warm rolls. Store in refrigerator. Yield: 21 rolls.
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