Friday, January 23, 2015

Cinnamon Rolls with Cream Cheese Frosting for the Bread Machine.

Wow, I think I should have halved the cream cheese frosting part of the recipe as well.  I initially did, but then when it made enough dough for two pans, I went ahead and made the entire amount of frosting.  I just ate one and had to scrape off frosting.  However, these rolls are better after being refrigerated overnight.  Even the massive amount of frosting is good.
Here's the recipe I adapted to be made with a bread machine.
Cinnamon rolls for Bread Machine.
1/2 Cup of warm water
1/4 C
1 package or 1 Tbsp active dry yeast
1/4 Cup of milk
1 Tbsp of butter
3/4 Teaspoon of salt
1 egg
2.5 Cups of all purpose flour
2 Tbsp butter
2 Teaspoon of cinnamon
3/4 C Brown sugar
1/2 Teaspoon of vanilla extract
1/2 package (4 ounce) of cream cheese
1 Cup of powdered sugar
1/4 Cup of butter
Cooking instructions:
1.  Put 1/2 cup warm water 80 degrees. 
2.  Add egg and milk.
3.  Add flour, 1/4 C granulated sugar, salt, 1 Tbsp melted butter.
4.  Add dry yeast.  (If using timer function, make a well in the flour and put yeast in the well to avoid mixing early).
5.  Start the bread maker on the dough setting. 
6.  Stop bread maker.  Remove dough from bucket.  Turn out onto lightly floured board punch down.  Cover with plastic wrap and let rest for 10 minutes.  
7. Shape into an 18 x 9 inch rectangle (approximately). Melt 2 Tbsp of butter and brush the rectangle with melted butter. Combine 3/4 cup brown sugar, 2 Tbsp ground cinnamon.  Sprinkle half of the sugar mix over dough. Roll each up to make 18-inch roll. Seal edges firmly. Cut each roll into several pieces, mine made 26 about a ½ inch wide. The ends usually have little to no filling, so I hold back a little in reserve and dip them in it.
8. Place, cut side up, in a greased 9 inch round cake pans or greased 8-inch square pans. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake in moderate oven (350 F) about 20-25 minutes, or until done (golden brown). Remove from pan and place on plate to frost.
9.  CREAM CHEESE ICING: In a medium microwave safe bowl cut cream cheese and butter into pieces.  Microwave for 30 seconds or slightly longer if needed.  Using a mixer on low mix until creamy. Beat in the vanilla. Beat in the sifted powdered sugar and mix until smooth scraping sides as needed. Put the icing on the hot rolls and let it cool down a bit.
10. Enjoy.
Adapted from Fleischmann’s Creative world of baking (mid 1970′s) as found on Blog of Alexandra titled I Adore Food. 
Changed by Donna Robb to be able to be used in a bread machine, which included halving.  Also changed margarine to butter.  The granulated sugar for the filling to brown sugar. 
Still makes about 24-26 smaller rolls.  Also changed proofing and finishing process.
Updated 5/9/15 to add more butter and cinnamon to the filling and clarify some steps. Renumbered to break into more logical steps.

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