Stephanie’s Cinnamon Rolls Abm–cinnabons

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breadmaker	3	Servings

INGREDIENTS

1/4	c	Butter, softened
1/4	c	Water
4 1/2	T	Instant vanilla pudding mix
1	c	Milk
1		Egg, beaten
1	T	Sugar
1/2	t	Salt
4	c	Bread flour
2 1/2	t	Yeast
1/2	c	Butter, softened
1	c	Brown sugar
2	t	Cinnamon
4	oz	Cream cheese, softened
1/4	c	Butter, softened
1 1/2	c	Confectioners sugar
1/2	t	Vanilla
1 1/2	t	Milk
1		lb batch!

INSTRUCTIONS

Place ingredients in machine folling the specificaitons of that
machine. Set for DOUGH cycle. After completion, remove from machine
and roll out to 17x10 rectangle. Mix together the brown sugar and
cinnamon for the filling. Spread softened butter for filling over the
dough. Sprinkle brown sugar/cinn. mix over top. Roll tightly from  long
end pinching edges closed with completely rolled. Slice into 1/2  inch
slices or larger. Place in greased cake pans (3 9" pans for 1  1/2 lb
machine recipe). 19-20 rolls for 1 1/2 lbs version. Press each  roll
slightly with hand to make it hold together better. Let rise  about 1
hr in proofing oven till doubled. Bake at 350 for 15-20 mins  until
golden. Do not overbake. Make frosting by combining all  ingredients
under "frosting". Spread on very warm rolls. These are  best eaten
fresh (as if they'd last?). 15-20 seconds will rejuvenate  them in the
microwave. Formatted orig. by Diana Lewis --she also uses  raisins and
chopped walnuts. **Stephanie and I prefer more cinnamon.  3
Tablespoonsful for a  : -Janice Maguire 1/29/94 MM Posted to MC-Recipe
Digest V1 #397 by  Nancy Berry <[email protected]> on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1709 Calories From Fat: 710 Total Fat: 80.9g Cholesterol: 273mg Sodium: 607.1mg Potassium: 531.6mg Carbohydrates: 217.2g Fiber: 6.2g Sugar: 81.6g Protein: 31.1g