Cinnabon Cinnamon Rolls Clone
Yield: 12 Servings
DOUGH
1/4 c water,Warm
1 c milk,room temperature
1 lg egg,beaten
1/4 c butter,softened
1 T sugar
1/2 t salt
4 c all purpose white flour
1/2 pk vanilla pudding mix,Instant
(3.4 oz box)
1 T bread machine yeast
FILLING
1 c brown sugar,packed
1 T cinnamon
1/4 c butter,softened
CREAM CHEESE CINNAMON
-FROSTING
4 oz cream cheese,softened
1/4 c butter,softened
1/2 t vanilla
1/2 T milk
1 1/2 c powdered sugar
1/2 t 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 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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