Friday, December 28, 2012

Frosted Cinnamon Rolls

It's been awhile, I know. I changed computers, lost my photo editor and just haven't been as organized as I would like. However, I have been trying new recipes so during Christmas break I hope to add a few of those on the blog and wrap up 2012. Sound good?

These are our go-to cinnamon rolls. So yummy. They taste very similar to Cinnabon so if you have a bread machine, break it out and give this recipe a try. You won't be sorry!

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

The frosting just melts all over the warm roll...mmmm.

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