| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 4 |
tb |
Melted butter |
| 4 |
tb |
Water |
| 1 |
c |
Milk |
| 1/2 |
|
Box vanilla pudding mix <instant 3.4 oz> |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 4 |
c |
Bread flour |
| 2 1/2 |
ts |
Active dry yeast |
| 1/2 |
c |
Butter; softened |
| 1 |
c |
Brown sugar |
| 4 |
ts |
Cinnamon |
| 1/2 |
c |
Pecans; chopped |
| 4 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Butter; softened |
| 1 1/2 |
c |
Confectioner's sugar |
| 1/2 |
ts |
Vanilla |
| 1 1/2 |
ts |
Milk |
INSTRUCTIONS
FROSTING
Place first 9 ingredients in bread machine in order abovce, ending with
yeast. Set for dough cycle. After complete, remove from machine and roll
out to a 17x10 rectangle.
Spread softened butter over dough. Mix together brown sugar, cinnamon and
pecans. Sprinkle mixture over top. Roll dough tightly from long end,
pinching edges closed when completely rolled. Slice dough in 10-12 slices
and place in a lightly greased or non-stick 9x13 inch baking pan. Cover and
let rise until doubled. Bake at 350 degrees for 20 minutes, until golden
brown. Do not overbake. Mix cream cheese, butter, confectioner's sugar,
vanilla and milk. Frost while still very warm. (Dough can e cut into
smaller slices and baked in 3 - 9 inch pans. Bake 15-20 minutes.)
Recipe by: Unknown
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
<SilkyKitty@prodigy.net> on Dec 11, 1997
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