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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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My version of the very famous Cinnabon . It is a fusion of the best part of a couple of recipes that I have collected over the years. I make these every Christmas morning. A fun tradition that my family always look forward too. Ingredients:
2 cups bread flour |
1/4 cup water |
1/4 cup sour cream |
1/4 cup butter, cut into small pieces |
1 egg |
1/4 cup sugar |
1/2 teaspoon salt |
1/4 ounce active dry yeast |
1/4 cup butter, softened |
1/4 cup sugar |
1/4 cup brown sugar, packed |
2 tablespoons ground cinnamon |
1 tablespoon light corn syrup |
2 ounces cream cheese, softened |
2 tablespoons butter, softened |
1/2 teaspoon vanilla |
1 1/3 cups powdered sugar |
1 tablespoon milk |
Directions:
1. Combine dough ingredients into bread machine in order given unless your machine specifies otherwise.
2. Process in dough cycle.
3. While dough is being made, make filling by combining butter, sugars, ground cinnamon, and corn syrup in a small bowl.
4. Mix well. (It will be kind of stiff).
5. Once done, turn dough out onto lightly floured surface, and knead 4 to 5 times.
6. Divide dough in half.
7. Roll dough halves out into to 12 inch squares.
8. Spread mixture over dough to within 1/2 inch of edges.
9. Starting at one side (which ever is longest) roll up tightly; pinch seam to seal.
10. Slice each roll into approximately 6 rolls.
11. Place in 9x13 baking pan.
12. Cover loosly with plastic wrap and then a towel.
13. Let rise in warm place (80-85 degrees F.) for 40 minutes.
14. Preheat oven to 375 degrees F.
15. Uncover rolls.
16. Bake for 10-15 minutes or until golden brown.
17. Cool rolls in pan for 10 minutes.
18. For frosting, combine cream cheese, butter and vanilla.
19. Whisk in powdered sugar and milk until smooth.
20. Spread over warm rolls.
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