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LOCATION: Recipes >> Breads Yeast >> Cinnamon Rolls 18

Print this Recipe    Cinnamon Rolls 18

FROSTED CINNAMON ROLLS

1 cup milk
1/4 cup water
1/4 cup butter, softened
1 egg
1 tsp. salt
4 cup bread flour
1/4 cup instant vanilla pudding mix
1 Tbsp granulated sugar
1 Tbsp active dry yeast
1/4 cup butter, softened
1 cup packed brown sugar
2 tsp. ground cinnamon

Place first 9 ingredients into a bread machine in the order suggested
by manufacturer. Select dough setting (check dough after 5 minutes
of mixing, adding 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto lightly floured surface.
Roll into a 17 x 10-inch rectangle. Spread with butter; sprinkle
with brown sugar and cinnamon. Roll up jellyroll 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 89-inch baking pan and 9
rolls in a 9-inch square baking pan. Cover; let rise in a warm
place until doubled, about 45 minutes.

Bake at 350F for 20 to 25 minutes or until golden brown. Cool on
wire racks for 5 minutes. Frost while warm.


Frosting

4 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cup confectioners' sugar
1 1/2 tsp. milk
1/2 tsp. vanilla extract

In a mixing bowl, beat frosting ingredients. Frost warm rolls.
Store in refrigerator. Yields 21 rolls.

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