| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1 | 1.25-oz active dry yeast | |
| 1 | c | Warm milk, 105 to 110 |
| 1/2 | c | Granulated sugar |
| 1 | t | Salt |
| 2 | Eggs | |
| 1/3 | c | Margrine, melted |
| 4 | c | All purpose flour |
| 1 | c | Packed brown sugar |
| 2 1/2 | t | Cinnamon |
| 1/3 | c | Margarine, softened |
| 8 | T | Margarine, softened |
| 1 1/2 | c | Powered sugar |
| 2 | oz | Cream cheese |
| 1/2 | t | Vanilla extract |
| 1/8 | t | Salt |
INSTRUCTIONS
Date: Fri, 24 May 1996 15:21:32 -1000 From: Steven Key <drkey@MAUI.NET> 1. For the rolls, dissolve the yeast in the warm milk in a large bowl. 2. Add the sugar, margarine, salt, eggs, and flour, and mix well 3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled. 4. Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. 5. Preheat oven to 400 degrees 6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. 7. Working carefully from the top ( a21-inch side), roll the dough in the bottom edge. 8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Bake for 10 minutes or until light brown on top 9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. 10. When the rolls come out of the oven, coat each generously with icing. NOTES : Here is the Cinnabon recipe that was posted to this list last year. As I mentioned yesterday, I've had great luck with it when using my bread machine [Breadman Plus.] I use the exact amounts specified and I bring the milk to room temperature [by nuking it.] I put the ingredients in the machine, liquids first, dry next and after making a little "well" in the center, put the yeast in. Then I use the "dough" setting on the ABM. For the most part, afterwards, I follow the directions as listed, except for a few things. The machine does one rise on the dough setting; I assemble the rolls as directed, but let them rise again [after rolling, filling and cutting] on the baking pan. BTW, my rise method is to turn on the oven to 150 degrees for one minute, turn it off, then put the rolls in, covered with a PAM-coated damp towel. My friend, an expert Cinnamon Roll baker, also told me her "secret." Add more butter whenever and wherever you feel necessary. This keeps EAT-L DIGEST 23 MAY 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 406
Calories From Fat: 140
Total Fat: 15.8g
Cholesterol: 37.8mg
Sodium: 408.4mg
Potassium: 124.8mg
Carbohydrates: 59.9g
Fiber: 1.4g
Sugar: 27.5g
Protein: 6.5g