Cinnamon Rolls
Cinnamon Rolls with Cream Cheese Topping
Equipment
- 1 Bread Maker To kneed the dough.
- 1 Oven
Ingredients
Dough
- 1/4 cup Butter - meletd
- 1/2 package Instant Vanilla Pudding Mix
- 1 cup Warm Milk
- 1/4 cup Warm Water
- 1 pc Egg - Room Temperature
- 1 btsp White Sugar
- 1/2 tsp Salt
- 4 cups Bread Flour
- 2 1/4 tsp Dry Yeast - or one packet
Filling
- 1/4 cup Butter - Softened
- 1 cup Brown Sugar
- 4 tsp Ground Cinnamon
- 3/4 cup Chopped Pecans
My Modified Filling (Optional) - If you don't like cinnamon
- 1/4 cup Butter - Softened
- 4 tbsp Brown Sugar
- 4 tbsp Starbucks Hot Cocoa Mix
- 3/4 cup Chopped Pecans
Topping
- 8 oz Philadelphia Cream Cheese - 1/2 packet
- 1/4 cup Butter - Sotened
- 1 cup Confectioner's Sugar
- 1/2 tsp Vanilla Extract
- 1 1/2 tsp Milk
Instructions
- In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
- When the Dough cycle has finished, turn the dough out onto a lightly floured surface and roll it into a 17×10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle the brown sugar mixture over the dough.
- Roll up the dough, beginning with a long side. Slice into 16 one-inch slices and place in a 9×13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 15 to 20 minutes. While the rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with frosting.
