| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Breakfast, Desserts, Snacks, Vegetarian | 12 | Rolls |
INGREDIENTS
| 1 | c | Milk |
| 2 | Eggs | |
| 1/3 | c | Margerine, softened |
| 1/2 | c | Sugar |
| 1 | t | Salt |
| 4 | c | All-purpose flour |
| 1 | Dry yeast, i like saf brand | |
| use 2 t | ||
| 1 1/2 | Sticks margerine, softened | |
| 1 1/4 | c | Packed brown sugar |
| 3 | T | Cinnamon, rounded generously |
| 1 1/2 | c | Powdered sugar |
| 1 | Stick margerine, softened | |
| 4 | oz | Cream cheese, softened |
| 1 | t | Vanilla |
| 1/8 | t | Salt |
INSTRUCTIONS
To make Cinnabons in the bread machine use the dough setting. Remove from the Bread machine. FILLING: Spread dougn with the softened margerine and sprinkle evenly with the brown sugar/cinnamon and roll with a rolling pin. Roll up jelly roll fashion and cut sharp with a knife into 12 rolls, about 2" thick. Place rolls in a greased 9 x 13 pan - 3 rows of 4 rolls each. You can bake them right away without a second rise (yes, that's right) but I like to lwt them rise about 15 minutes in a warm spot, ten bake them in a 400~ oven for about 13-14 minutes. While they're hot from the oven, spread them gently with a little of the icing. Add more icing after 5 to 10 minutes. NOTE: After placing them in the pan, you can cover them and refrigerate or you can freeze them for up to a month. Before baking allow them to come to room temperature, then let rise for 15 minutes in a warm spot and bake as directed above. Formatted by Carol Kaplan ACGR23B for Prodigy Food Forum 12/94 Posted to MM-Recipes Digest V4 #042 by Patrick & Sarah Gruenwald <sitm@ekx.infi.net> on Dec 10, 1996.
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Nutrition (calculated from recipe ingredients)
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Calories: 423
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 43mg
Sodium: 277.4mg
Potassium: 129.3mg
Carbohydrates: 89.1g
Fiber: 1.1g
Sugar: 57g
Protein: 6.6g