Cinnamon Rolls

Tuesday, February 26, 2008

Description:
I made them the night before and put them in the fridge and sat them out for about 3 hrs (for the rolls to rise) before I put them in the oven or for the short cut just stick them into an oven that you have pre-heated to 200 degrees and have turned off. Let rise until doubled.


Ingredients:
* 1/4 cup warm water
* 1/4 cup butter, melted
* 1 (3.4 ounce) package instant vanilla pudding mix
* 1 cup warm milk
* 1 egg, room temperature
* 1 tablespoon white sugar
* 1 teaspoon salt
* 4 cups bread flour
* 1 (.25 ounce) package active dry yeast
*
* 1/4 cup butter, softened
* 1 cup brown sugar
* 6 teaspoons ground cinnamon
* 3/4 cup chopped pecans
*
* 1/2 (8 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1 1/2 teaspoons milk


Directions:
1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

**TIPS: USE DENTAL FLOSS! Cut off about a 10" string of floss. Slide it under the roll, pull up the ends and criss cross as if you're tying your shoes. This will slice the rolls without "squishing" the dough!

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