This is the recipe I used to make Cinnamon Rolls and Cinnamon twist for my family this morning, and it was a hit!!!
Next time I will add a tad more Brown Sugar to the filling, as they weren't as sweet as I expected.
Dough -
1 cup warm milk (110* F)
2 eggs
1/3 Cup margarine, melted
4 1/2 Cups All purpose Flour
1 tsp. salt
2/3 Cup white sugar
3 tsp Rapid Rise Yeast
Filling -
1 cup packed Brown Sugar (I will add 1/4c more next time)
3 Tbsp. ground Cinnamon
1/3 Cup butter, softened
Icing -
3 oz. Cream Cheese, softened
1/4 cup of Butter softened
1 tsp. Vanilla Extract
Place dough ingredients into bread machine in order recommended by manufacturer. Select Dough cycle and start.
After dough is together, and has doubled in size, turn it out onto a lightly floured surface and let rest for 10 minutes.
Mix together the filling mixture, set aside.
Roll out dough to a 1/8" - 1/4" thickness.
For Twist -
Trim sides down to an even edge. Spread filling over dough, and fold in half putting the two long edges together.
Cut into 3/4" strips, and twist, pulling slightly as you twist. Lay into a greased and floured baking pan.
Let rise for 30 minutes, or until dough is doubled.
Bake at 350 for 15-18 minutes
Use a rubber spatula to spread on icing as soon as you take these out of the oven!
For Cinnamon Rolls -
Trim the short sides so that the dough is fairly even - don't cut too much off.
Spread the filling evenly, reaching to the sides as far as possible, but keeping a 1/2" margin clean on one of the long sides.
Roll the dough starting at the long side without the clean edge, and roll to the clean edge.
Grease and flour a 9" x 13" baking pan.
Cut 1/2" - 3/4" rolls, and place them in the pan with sides barely touching.
Let rise for 30 minutes, or until rolls are doubled.
Preheat Oven to 400* F (200* C).
Bake Rolls for 15 minutes or until golden brown.
Use a rubber spatula to spread on icing as soon as you take these rolls out of the oven!
- Patty
The All-in-One Parent on FaceBook
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