Thursday, May 21, 2009

Frosted Cinnamon Rolls

I've made these a few times in the last month. For cinnamon rolls, they are easy and delicious. Of course, all baked goods take a little time and effort, but they are sure worth it. At Christmas I make each of my neighbors a batch of these rolls to have sometime during Christmas week. This past year, they were asking for them before I could even get out the breadmaker. This recipe is a hit as a gift!

Frosted Cinnamon Rolls

1 C milk (70-80 degrees)
¼ C water (70-80 degrees)
¼ C butter, softened
1 egg
1 t salt
4 C bread flour
¼ C instant vanilla pudding mix
1 T sugar
1 T active dry yeast

¼ C butter, softened
1 C packed brown sugar
2 t ground cinnamon

4 oz. Cream cheese, softened
¼ C butter, softened
1 ½ C confectioners’ sugar
1 ½ t milk
½ t vanilla extract

In bread machine pan, place first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 min of mixing; add 1-2 T water or flour if needed.) When cycle is completed, turn dough onto lightly floured surface. Roll into a 17 x 10” 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 x 9 x 2” baking pan and nine rolls in a 9” square baking pan. Cover; let rise in a warm place until doubled, about 45 min. Bake at 350 for 20-25 min. or until golden brown. Cool on wire racks for 5 min. In a mixing bowl, beat frosting ingredients. Frost warm rolls. Store in a refrigerator.

Serves: 21 rolls
Recipe Given By: Quick Cooking S/O 2000 p. 28

Is your mouth watering yet?

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