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Cinnamon Rolls with Cream Cheese Icing or Sticky Buns
Nb persons: 0
Source: Jean Porrett
|For the Dough:|
|1 ¼ cups||water|
|3 cups||white bread flour|
|2 Tbsp||Dry Milk|
|2 tsp||fast rise or 3 tsp active dry yeast|
|For the Filling:|
|1/3 cup||soft butter|
|For the Sticky Sauce:|
|½ cup||brown sugar|
|¼ cup||corn syrup|
|½ cup||broken pecans|
|For the Cream Cheese Icing:|
|8 oz||cream cheese|
|¼ cup||butter, softened|
|1 lb pkg||powdered sugar|
For the Dough:
Place water, flour, dry milk, sugar, salt and butter in bread machine.
Place yeast in yeast dispenser.
Place bread machine on dough cycle.
Turn dough out onto floured surface and punch down. (It will be sticky)
Roll dough to a 16 x 10 rectangle.
Rub filling mixture evenly over entire rectangle.
Roll up dough, jelly roll style starting at shorter end.
Pinch seams together.
Using a scissors, cut 1 1/2? thick pieces.
If making Sticky Buns, place each piece into pan on top of sticky sauce.
If making Cinnamon Rolls with Cream Cheese Icing, place each piece into well greased and floured 13 x 9 pan.
Let double in size (about 1 hour)
Bake at 375 for 20 ? 25 minutes.
For Sticky Buns, cool for no more than 3 minutes and then invert pan so that sauce and nuts are on top of the buns.
For Cinnamon Rolls, cool completely and then frost with Cream Cheese Icing.
For the Filling:
Mix butter and cinnamon together.
For the Sticky Sauce:
In small saucepan warm butter, brown sugar and corn syrup over medium heat until sugar dissolves.
Pour sauce into a 13 x 9 pan.
Sprinkle with broken nuts.
For the Cream Cheese Icing:
Beat together cream cheese and butter until smooth.
Blend in vanilla.
Sift powdered sugar.
Gradually beat powdered sugar into mixture.
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