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Cinnabon Cinnamon Rolls Clone
***DOUGH***
1/4 cup warm water
1 cup milk — room temperature
1 large egg — beaten
1/4 cup butter — softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix
1 tablespoon bread machine yeast
***FILLING***
1 cup brown sugar — packed
1 tablespoon cinnamon
1/4 cup butter — softened
***cream cheese cinnamon frosting***
4 ounces cream cheese — softened
1/4 cup butter — softened
1/2 teaspoon vanilla
1/2 tablespoon milk
1 1/2 cup powdered sugar
1/2 teaspoon cinnamon
Dough–
Add the dough ingredients, in the order listed, to the bread machine
and prepare using the dough setting.On a lightly floured surface, roll out
to an 18″ by 30″ rectangle. The dough can also be handmade. If you use
regular yeast, you may want to let the rolls proof for 15-30 minutes after
assembly.
Filling–
In a small bowl, mix brown sugar and cinnamon.Spread the softened
butter over the dough and evenly sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark the roll every
2 inches. With a thread (use waxed dental floss not thread it cuts easier)
cut the roll by placing the thread under the roll at your mark, crisscross
over and pull to cut.Place rolls into greased 8″ or 9″ baking pans 2″
apart. Cover and let rise in a warm, draft free place until almost double,
approximately 1 hour. After rising, rolls should be touching each other and
the sides of the pan.Bake at 350 degrees F. for 15 to 20 minutes, or until
golden brown.
Cream Cheese Cinnamon Frosting–
In a small bowl, mix cream cheese, butter,
vanilla and milk. Add powdered sugar and cinnamon and mix until smooth.
Spread on warm rolls and serve immediately.This recipe has been adjusted so that the dough can be prepared in your
bread machine.
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