Thursday, December 24, 2009

Cinnamon Rolls III - All Recipes

1/4 cup warm water
1/4 cup butter, melted
1/2 - 1 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast (2 1/4 Teaspoon)

1/3 cup butter
1/2 cup brown sugar
2 tablespoons milk

1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans

8 ounce package cream cheese, softened
1/2 cup butter, softened
2 cup confectioners' sugar
1 teaspoon vanilla extract
1 Tablespoon milk

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. Caramel: In medium pan melt butter, stir in brown sugar and milk until blended. Pour in 9X13 pan.
4.Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5.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.

To make ahead of time follow direction through putting rolls in pan. Put in refridgerator over night. Pull out and let sit on counter for 45 minutes. Bake as usual.

No comments:

Post a Comment

01 09 10