Print Recipe

Frosted Cinnamon Rolls

RG

Ingredients

Rolls

  • 1 cup milk
  • 1/4 cup water
  • 1/4 cup butter, softened
  • 1 egg
  • 1 teaspoon salt
  • 4 cups bread flour
  • 1/4 cup instant vanilla pudding mix
  • 1 tablespoon granulated sugar
  • 1 tablespoon active dry yeast
  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon

Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 teaspoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Rolls: Place first 9 ingredients into a bread machine in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto lightly floured surface. Roll into a 17 x 10-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up jellyroll style, starting from a long side; pinch seam to seal. Cut into 21 slices. Place 12 slices, cut side down, in a greased 13 x 9-inch baking pan and 9 rolls in a 9-inch square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes.
  3. Bake at 350 degrees F for 20 to 25 minutes or until golden brown.
  4. Cool on wire racks for 5 minutes.
  5. Frost while warm.
  6. Frosting: In a mixing bowl, beat frosting ingredients. Frost warm rolls.
  7. Store in refrigerator.

Yields 21 rolls.


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