Formatting Helps

Photos are a plus, upload them first.
The Title is the name of the recipe.
Bold any subsections (i.e. sauce, dry ingredients, etc.).
Use default font sizes, etc.
Each step should be a new paragraph; don't use the bullets or numbers.
Avoid abbreviations, such as tsp. or oz. Just type the word out.

Sunday, July 6, 2008

Cinnabon Rolls in the Breadmaker

Dough (2 lbs)
1 cup whole milk (or substitute powdered milk and extra water)
1/2 tablespoons salt
1 beaten egg
4 tablespoons melted butter
4 tablespoons water
1 small box (3.4 ounce) instant vanilla pudding
4 cups bread flour
2 tablespoons sugar
2½ tablespoons yeast

½ cup softened butter (or margarine)
1 cup brown sugar
1 tablespoon cinnamon

8 ounces (2 sticks) butter or margarine
8 ounces (1 package) cream cheese
16 ounces powdered sugar
1 teaspoon lemon juice
2 teaspoons vanilla extract

First, take the butter and cream cheese you will use for the Icing out of the fridge and set it aside so it can soften.
For the dough -
Toss all the ingredients into your bread machine and set it to its 'dough' setting. You do not want it to cook, just mix and rise. This takes about 1½ hours so while this is going you can get your filling and icing mixed together.
Filling -
Mix all ingredients very well. Make sure you don't have too many brown sugar lumps. Set aside.
Icing -
Mix butter and cream cheese in mixer until thoroughly combined. Add your powdered sugar and mix for another 12 minutes. Yes, that's right. 12 minutes. I don't know why this is important but the reviews I read on this particular icing said it was necessary and my icing turned out perfect so there ya go. When 12 minutes are almost up add your lemon juice and vanilla extract.

When your dough is ready dump it out on a floured counter. Punch it down and kneed it for a few seconds. With a rolling pin and make an 18 inch by 12 inch rectangle. Spread your filling all over it going to the very edge. Then, roll up your pastry tightly. Slice with thread into ½- to 1-inch rolls. Repeat this step over and over again, putting each cinnamon roll into a greased dish with sides. You can squish them beside each other but don't over-stuff. We had to use a round cake pan and a large rectangular pan (11x15?). These dimensions will make about 15 good-sized rolls, or make the dough longer and narrower (10x24) for more medium-sized rolls.

Set your oven to 'warm' and put your roll filled dishes inside. When the oven is warmed turn it off and let your rolls sit for 30 minutes to rise. After 30 minutes remove them, preheat your oven to 350 and cook your cinnamon rolls for 15 minutes. Pay close attention. When they are a golden brown take them out. Cool for a few minutes and ice.

If freezing, freeze the rolls before they are iced. I put some icing into three Ziploc baggies. When we're ready to pull some cinnamon rolls out of the freezer I will also take out a baggie. When rolls and icing are thawed, cut a corner off the baggie and squeeze it onto the rolls.