Cinnabon Cinnamon Rolls Abm Recipe
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Cinnabon Cinnamon Rolls Abm Recipe
Cinnabon Cinnamon Rolls Abm Ingredients:
ROLLS
1/4 cup Butter, melted
1/4 cup Water
1/2 package Instant vanilla pudding
-(1/2 of a 3.4oz. box)
1 cup Milk
1 Eggs, beaten
1 tbsp Sugar
1/2 tsp Salt
4 cup Bread flour
2 1/2 tsp Yeast
FILLING
1/2 cup Butter, softened
1 cup Brown sugar
2 tsp Cinnamon, ground
FROSTING
4 oz Cream cheese, softened
1/4 cup Butter, softened
1 1/2 cup Confectioners sugar
1/2 tsp Vanilla
1 1/2 tsp Milk
Cinnabon Cinnamon Rolls Abm Preparation:
Rolls: Place ingredients in machine following the specifications of
that particular machine. Set for dough cycle (about 1 hr. 40 minutes
in my Hitachi B101 ~ Debbie Carlson). After complete on dough cycle,
remove from machine & roll out to 17 x 10 (approx) rectangle.
Filling: Mix together brown sugar and cinnamon. Spread softened
butter over dough. Sprinkle brown sugar and cinnamon mixture over
top. Roll tightly from long end, pinching edges closed when
completely rolled. Slice rolled dough into 1/2" slices (or larger if
a larger bun is preferred ).Place into greased cake pans. ( I use 3 -
9" pans ) I usually get 19 - 20 buns from this. Let rise until
doubled. Bake at 350 for 15 - 20 minutes, until golden. Do not
overbake. Frosting: Spread on very warm rolls. They are best when
eaten fresh, but we have found that 10-15 seconds in the microwave
rejuvenates them! Note: I made these in my Hitachi B101 and the dough
turned out beautifully! I added chopped nuts to the filling though
and doubled the cinnamon. I also sliced my rolls about 1" and placed
them in a non-stick 13x9" baking pan which rendered about 10 large
rolls. Also, because I don't care for a cream cheese frosting, I used
3 c powdered sugar, 4 Tbsp. softened butter, 1 tsp. vanilla and about
3 Tbsp. milk which made lots of frosting, perhaps too much. (Debbie
Carlson)
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | Waverly Root (1903-1982) |
| "When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" | | Alice B. Toklas |
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