1 cup milk, 70 to 80 degrees
1/4 cup water, 70 to 80 degrees
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast
For the filling:
1/4 cup butter, softened
1 cup brown sugar, packed
2 teaspoons ground cinnamon
For the frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract
In bread machine pan, place first nine ingredients in order
suggested by manufacturer. Select dough setting. Check dough
after 5 minutes of mixing; add 1 to 2 tablespoons water or
flour if needed. When cycle is complete, turn dough onto
lightly floured surface. Roll into a 17-by-10-inch rectangle.
Spread with butter; sprinkle with brown sugar and cinnamon.
Roll up, jelly-roll style, starting from a long side; pinch
seam to seal. Cut into 21 slices. Place 12 slices, cut side
down, in a greased 13-by-9-inch baking pan and 9 rolls in a
9-inch square baking pan. Cover; let rise until doubled, about
45 minutes. Bake at 350 degrees for 20 to 25 minutes or until
golden brown. Cool on wire rack 5 minutes. In a mixing bowl,
beat frosting ingredients. Frost warm rolls. Store in
refrigerator. Yield: 21 rolls.
_______________________________________
Source: Lorraine Sturgis
"Glory To God In The Highest, And On Earth Peace, Goodwill
Toward Men" Luke 2:14
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