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Cinnabons in Bread Machine - "will knock your socks off" by Tom of Maryland

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  • Cinnabons in Bread Machine - "will knock your socks off" by Tom of Maryland

    Tom of Maryland - Posted February 21, 2004 04:43 AM

    I haven't tried this recipe, but Jacqui is a chef and teaches cooking classes as well as runs a recipe bb know as Recipe Quest. Her recipes have never failed me. Hope this works for you:

    * Exported from MasterCook *

    Cinnabons in Bread Machine - "will knock your socks off"

    Recipe By : "CopyKat" via Jacqui @ Recipe Quest
    Serving Size : 12 Preparation Time :0:15
    Categories : A Must Try Assign
    Bread Machine Breads/Rolls

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Serving size depends on thickness of slice -- your choice
    1/4 cup melted butter
    1/4 cup water
    1/2 package instant vanilla pudding mix -- (1/2 of 3.4 oz pkg)
    1 cup milk
    1 medium egg -- beaten
    1 tablespoon sugar
    1/2 teaspoon salt
    4 cups bread flour
    2 1/2 teaspoons active dry yeast
    For the Filling:
    1/2 cup butter -- softened
    1 cup brown sugar
    2 teaspoons cinnamon
    Frosting:
    4 ounces Philadelphia Cream Cheese -- softened
    1/4 cup butter -- softened
    1 1/2 cups confectioner's sugar
    1/2 teaspoon vanilla extract
    1 1/2 teaspoons milk
    Optional Filling Ingredients
    chopped nuts -- as desired
    use twice the amount of cinnamon

    Thomas, you want stickybuns to knock your socks off...try these! Have made them twice and had people on their knees begging for the recipe...

    Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to 17x10" (approx.) rectangle.

    Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled.

    Slice rolled dough into 1/2" slices (or large if a larger bun is preferred). Place into greased cake pans or a cookie sheet. If using cake pans, use 3 9" pans. Let rise until doubled.

    Bake at 350 for 15-20 minutes, until golden. Do not overbake.

    Spread frosting on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them.

    Source: "CoptKat"

    NOTES : You may add chopped nuts with the filling, and use twice the amount of cinnamon.

    Copied by Tom Shunick - A Westminster Receptarist - February 19, 2004

  • #2
    JO39 - Posted February 21, 2004 01:25 PM

    I found this from a West Bend site, don't know if it is the one you want. If I find more I will post.
    Joanne


    Cinnamon Rolls

    sent in by Sarah N. from her West Bend bread machine book
    Rolls


    1 cup milk
    1 large egg
    4 tablespoons butter or margarine
    3 1/3 cups bread flour
    3 tablespoons sugar
    1/2 teaspoon salt
    2 teaspoons active dry yeast or 1-1/2 teaspoons bread machine/ rapid rise yeast
    Filling


    1/4 cup butter or margarine, melted
    1/4 cup sugar
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/3 cup chopped nuts
    Add ingredients to bread machine as recommended by manufacturer. Program maker for the dough cycle. When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes. Roll dough into a rectangle, about 15 x 10 inches. Spread 1/4 cup melted butter over dough to within 1 inch of edges, Then sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8 inch long piece of dental floss, cut roll into 1 inch pieces. Place rolls cut side down into a greased 13 x 9 inch baking pan. Cover and let rise in warm, draft free place until double in size, about 30 to 45 minutes.

    Bake in preheated 375 degrees F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin or too thick, add more powdered sugar or milk, respectively, until desired consistency is reached. Cut apart and remove from pan.

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