Ingredients
4 tbsp melted butter
4 tbsp water
1/2 box instant vanilla pudding (1/2 of, a 3.4oz. box)
1 cup milk
1 egg, (beaten)
1 tbsp sugar
1/2 tsp salt
4 cup bread flour
2 1/2 tsp active dry yeast fill with:
1/2 cup softened butter
1 cup brown sugar
2 tsp cinnamon
Directions
ROLLS: Place ingredients in machine following the specifications of
that particular machine. Set for dough cycle (about 1 hr. 40 minutes
in my Hitachi B101 ~ Debbie Carlson). After complete on dough cycle,
remove from machine & roll out to 17 x 10 (approx) rectangle.
FILLING: 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 larger if
a larger bun is preferred ).Place into greased cake pans. ( I use 3 -
9" pans ) I usually get 19 - 20 buns from this. Let rise until
doubled. Bake at 350 for 15 - 20 minutes, until golden. Do not
overbake. FROST with: 4 oz cream cheese (softened) 1/4 C butter
(softened) 1 1/2 C confectioners sugar 1/2 tsp vanilla 1 1/2 tsp milk
SPREAD on very warm rolls. They are best when eaten fresh, but we
have found that 10 - 15 seconds in the microwave rejuvenates them!
Note: I made these in my Hitachi B101 and the dough turned out
beautifully! I added chopped nuts to the filling though and doubled
the cinnamon. I also sliced my rolls about 1" and placed them in a
non-stick 13x9" baking pan which rendered about 10 large rolls. Also,
because I don't care for a cream cheese frosting, I used 3 cups
powdered sugar, 4 Tbsp. softened butter, 1 tsp. vanilla and about 3
Tbsp. milk which made lots of frosting, perhaps too much. (Debbie
Carlson) Posted by: Debbie Prommel (FMFK51C) - Prodigy Adapted
Servings: 12 servings
Cinnabon Cinnamon Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have proved the existence of recipes far back into distant history, certainly as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, mostly, these old recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to academics are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also describes how the ancient Romans made use of many different aromatic flavours, including some familiar names for example thyme, mint and dill. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. These new foods and tastes caused a torrent in recipe manuscripts, many of which are kept safe in private collections. The introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cinnabon Cinnamon Rolls recipe.
