Monday, April 5, 2010

Epic Cinnamon Rolls

EPIC CINNAMON ROLLS (*Taken from Gold Medal Flour Recipe)

*This recipe is for Bread Machine...I really hope you have one so you can give it a try! These may seem difficult, but if you have time to do them the day before, then once they have doubled in size, you can pop them (covered) in the fridge overnight. Next morning just throw them in the oven!!

  • 1 Cup warm Milk (105-115 degrees)
  • 2 eggs (room temp.)
  • 1/3 Cup butter, melted
  • 4 1/2 Cups all-purpose flour
  • 1 tsp. salt
  • 1/2 Cup sugar
  • 2 pkgs. quick active dry yeast
  • 1 Cup packed brown sugar (I used Organic)
  • 2 Tbsp. Cinnamon
  • 1/3 Cup butter, softened
  • 3 oz. Cream Cheese, softenend
  • 1/4 Cup butter, softened
  • 1 1/2 Cups powdered sugar (I used Organic)
  • 1/2 tsp. Pure Vanilla Extract

*Select Dough cycle on your bread machine. Once the breadmachine is done, remove dough onto lightly floured surface. Cover & let rest 10 min. Meanwhile, in small bowl, mix brown sugar and cinnamon.

*Grease bottom and sides of 9 by 13 inch pan with cooking spray. Roll dough into 20 by 16-inch rectangle. Spread 1/3 Cup butter over dough; sprinkle evenly with brown sugar-cinnamon mixture. Roll up dough, beginning at 20-inch side; pinch edge of dough into roll to seal. Cut into 12 slices. Place in pan. Cover and let rise in warm place 35-45 min. or until almost doubled in size.

*Heat oven to 375 degrees. Bake 20-25 minutes or until golden brown. Meanwhile, in med. bowl, beat all frosting ingredients with electric mixer until smooth and spreadable. Let rolls stand 5 minutes before frosting. Spread frosting over warm rolls.

Ingredients for Rolls
Dough, rolled out with butter & brown sugar mixture
Rolls just sliced (Once they have doubled, they will fit tightly in pan)

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