Ingredients: |
Ingredients: Dough:
¼ cup water
1 cup whole milk
½ cup butter (unsalted, sweet cream, melted)
1¼ eggs
1 tsp vanilla extract
½ tsp salt
½ cup sugar
4½ cups flour (unbleached white bread)
1 Tbsp vital wheat gluten
Filling:
1 cup light brown sugar, firmly packed
5 Tbsp cinnamon
½ cup butter or margarine
Cream Cheese Frosting:
4 oz cream cheese
½ cup butter or margarine
1 ¾ cup powdered sugar (or sugar fondant)
1 tsp vanilla extract
1/8 tsp lemon flavor
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Directions: |
Directions:Remove a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the water and whole milk. The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.)
Remove the margarine from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon.
After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" (38 cm by 61 cm) rectangle. Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any margarine or sugar-cinnamon mixture on this edge so that you can seal the roll. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the sugar and cinnamon mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the sugar and cinnamon mixture.
Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. This may be done with a knife, as they do at the store. However we've found it easier to use dental floss. (We use cinnamon flavored dental floss just for dramatic effect!) Cut the roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.
Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.
After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8 inch square pan of rolls at a time to obtain uniform results.
For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising.
Generally, use 10x powdered sugar. However, sugar fondant yields a smoother frosting.
Use the flat beater (or paddle) to blend the room-temperature cream cheese and margarine for 6 minutes. Switch to the stainless steel whip and whip the cream cheese and margarine mixture for 10 minutes.
Add 1 cup of the powdered sugar and mix for 1 minute using the stainless steel whip at 65 RPM. Add the remaining ¾ cup of powdered sugar and mix for an additional minute.
Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the stainless steel whip at 150 RPM. |
This recipe for Cinnabon Cinnamon Rolls is from