sandi-in-hawaii
Well-known member
Wow, these were delicious! I cut them too big, and made 12 gigantic ones in a 9"x13" pan (almost the size of a Cinnabon) Gonna try again, and make the yield of 24, as directed on the recipe smileys/smile.gif
Soft, Moist and Gooey Cinnamon Buns
Original recipe yield: 2 dozen buns.
From Allrecipes.com
1 cup milk
1 egg, beaten
1/4 cup melted butter
1/4 cup water
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1/2 (3.5 oz) package instant vanilla pudding mix
2 1/4 teaspoons bread machine yeast
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)
1 1/2 cups confectioners' sugar
4 tablespoons butter, softened
1 teaspoon milk
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. (See my notes above.) 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 350º 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.
My tweaks:
- Used soy milk instead of regular milk.
- Omitted the raisins and walnuts
- Followed the directions to mix the filling ingredients together (melted butter, brown sugar and cinnamon), but had a hard time distributing the clumpy mixture over the dough. Next time, I'll spread extremely softened butter over the dough, then spinkle the dry brown sugar-cinnamon mixture over it.
- Baked it on convection mode at 340º F. Needed the full 20 minutes.
- This recipe made a lot of glaze. I'd cut it down to about half next time.
Soft, Moist and Gooey Cinnamon Buns
Original recipe yield: 2 dozen buns.
From Allrecipes.com
1 cup milk
1 egg, beaten
1/4 cup melted butter
1/4 cup water
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1/2 (3.5 oz) package instant vanilla pudding mix
2 1/4 teaspoons bread machine yeast
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)
1 1/2 cups confectioners' sugar
4 tablespoons butter, softened
1 teaspoon milk
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. (See my notes above.) 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 350º 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.
My tweaks:
- Used soy milk instead of regular milk.
- Omitted the raisins and walnuts
- Followed the directions to mix the filling ingredients together (melted butter, brown sugar and cinnamon), but had a hard time distributing the clumpy mixture over the dough. Next time, I'll spread extremely softened butter over the dough, then spinkle the dry brown sugar-cinnamon mixture over it.
- Baked it on convection mode at 340º F. Needed the full 20 minutes.
- This recipe made a lot of glaze. I'd cut it down to about half next time.