Tuesday, July 19, 2011

Cinnamon Rolls

Don't you love to wake up on a Saturday morning and have a special breakfast?

You know, instead of grabbing your cereal, you go to the fridge, and take out a can of store brand cinnamon rolls.  You check the expiration date, peel off the paper, and it doesn't pop.  So then, you proceed to hit the can on the side of the counter until it pops open, scaring you half to death.

No?  This is just me?

In all seriousness, I used to love cinnamon rolls in a can, and I still like them occassionally.  However, I found a recipe for homemade cinnamon rolls on allrecipes.com a few years ago, and they are seriously the best cinnamon rolls I have ever tasted.  Granted, this isn't saying a lot, but I think you'll love them too!  :)

Soft, Moist and Gooey Cinnamon Rolls
Check out the above link for reviews on allrecipes.com.

  • Step One - Dough:

  • 1/2 (3.5 ounce) package instant vanilla pudding mix
  • 4 cups bread flour
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons bread machine yeast
  • 1 cup milk
  • 1 egg, beaten
  • 4 tablespoons melted butter
  • 4 tablespoons water

Step Two - Filling:

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup raisins (optional)

  • Step Three - Icing:

  • 1 teaspoon milk
  • 1 1/2 cups confectioners' sugar
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla extract


In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.

Mix together the softened butter, brown sugar and cinnamon.  Don't do this ahead of time, and make sure that it isn't too soft.  Otherwise, when you spread it on the dough and roll it up, all of the filling will squeeze out.  I've learned this the hard way...twice.  ;) 

Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. 

Starting with the widest end, roll the dough into a log. Pinch to seal seams. 

Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. 

Place in a draft-free space, and allow to rise until doubled.

Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. 

To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.  If you're like me, you might be concerned when you see how thick the icing is when you mix it together.  If you put it on the rolls right after they come out of the oven, it will melt the icing quite nicely!  :)

The pictures don't do them justice.  They're not as easy as opening a can, but super tasty!  :)

Check out the links to see where I party! :)

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