Use the best cinnamon you can get; these taste better than the cinnabon rolls
Dough:
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 75F (24C) and 85F (30C) 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.) 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 butter or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened butter 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 it is easier to use dental floss. 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. After rising, bake in a convection oven at 310F for 15 minutes. If you are using a conventional oven, bake at 335F for 20 minutes. The resulting rolls should be only lightly browned.
Topping: Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold. Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your machine. We use setting #2 on our KitchenAid Mixer. Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine. Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 roll (187g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 554 | ||
Calories from Fat: 251 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 93.1mg | 29 % | |
Sodium 216.8mg | 7 % | |
Potassium 158.4mg | 4 % | |
Total Carbohydrate 69.2g | 20 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 66g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 554
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