CINNAMON ROLLS WITH CREAM CHEESE FROSTING
These delicious rolls are very easy to make because your bread machine does all of the hard work. They are best when served warm, and reheat well (if they last that long). Preparation time is approximate as "dough" cycle times vary with different bread machines.
Provided by Bayhill
Categories Yeast Breads
Time 3h20m
Yield 20 rolls
Number Of Ingredients 17
Steps:
- In bread machine pan, place dough ingredients in order suggested by the manufacturer. Select "dough" setting on the bread machine. Check dough after 5 minutes of mixing and add water or flour if needed, a Tablespoon at a time.
- When cycle is completed, turn dough onto a lightly floured surface. Let dough rest 10 minutes. Mix brown sugar and cinnamon together in a small bowl. Roll dough into a 20x10-inch rectangle. Spread with 3 Tablespoons butter; sprinkle with brown sugar/cinnamon mixture. Roll up jelly-roll style, starting with the long side; pinch the seam to seal. Cut into 20 1-inch thick slices. Place 12 slices, cut side down, into a greased 9x13-inch pan, and the remaining 9 slices in a greased 7x11-inch pan. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake in a 350°F oven for approximately 20 minutes or until golden brown. Cool on a wire rack for 5 minutes before frosting.
- In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. Remove rolls from pans and store in refrigerator.
- NOTE: The use of the delay timer is not recommended for this recipe.
Nutrition Facts : Calories 258.9, Fat 9.2, SaturatedFat 5.5, Cholesterol 34.1, Sodium 203.9, Carbohydrate 40.6, Fiber 0.9, Sugar 20.4, Protein 3.8
CINNAMON ROLLS WITH CREAM CHEESE GLAZE
This looks like it has a lot of steps but it really isin't too difficult to make. These are so good you may want to double the recipe. Bon Appetit March 2008.
Provided by cookiedog
Categories Yeast Breads
Time 3h45m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Dough: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
- Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- For filling: Mix brown sugar and cinnamon in medium bowl.
- Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
- Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
- Position rack in center of oven and preheat to 375°F Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
- For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
Nutrition Facts : Calories 258.9, Fat 10.2, SaturatedFat 6.2, Cholesterol 38.7, Sodium 161.5, Carbohydrate 38.2, Fiber 1.2, Sugar 18.7, Protein 4.1
CINNAMON ROLLS WITH CREAM CHEESE GLAZE
Whether you are baking for Christmas morning, a brunch with family, or a plain old lazy Sunday, these cinnamon rolls from Molly Wizenberg of Orangette.com make it an occasion. If you're crunched for time, try popping the prepared dough into a warm oven to help it rise.
Yield makes 18 rolls
Number Of Ingredients 15
Steps:
- Combine the milk and butter in a glass measuring cup. Microwave on high until the butter melts and the mixture is just warmed to 120° to 130°F, 30 to 45 seconds. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup flour, the sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour and beat on low until the flour is absorbed and the dough is sticky, scraping down the sides of the bowl. If the dough is very sticky, add more flour by tablespoonfuls until it begins to form a ball and pulls away from the bowl. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into a ball.
- Lightly coat a large bowl with nonstick spray. Transfer the dough to the bowl, turning to coat. Cover the bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm draft-free area until doubled in volume, about 2 hours.
- Mix the brown sugar and cinnamon in a medium bowl.
- Punch down the dough. Transfer it to a floured work surface and roll out to a 15 by 11-inch rectangle. Spread the butter over the dough, leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the butter. Starting at the long side, roll the dough into a log, pinching gently to keep it rolled up. With the seam side down, cut the dough crosswise with a thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
- Spray 2 (9-inch) square glass baking dishes with non-stick spray. Divide the rolls between the baking dishes, arranging cut side up (there will be almost no space between rolls). Cover the baking dishes with plastic wrap, then a kitchen towel. Let the dough rise in a warm draft-free area until almost doubled in volume, 40 to 45 minutes.
- Position the rack in the center of the oven and preheat the oven to 375°F. Bake the rolls until the tops are golden, about 20 minutes. Remove from oven and invert immediately onto a rack. Cool 10 minutes. Turn rolls right side up.
- Combine the cream cheese, sugar, butter, and vanilla in a medium bowl. Using an electric mixer, beat until smooth. Spread the glaze on the rolls. Serve warm or at room temperature.
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CINNAMON ROLLS WITH CREAM CHEESE GLAZE RECIPE | BON …
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4.5/5 (32)Author Molly WizenbergServings 18
- Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
- Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
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