Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter, softened |
| ¼ cup | Water |
| 4½ tablespoon | Instant vanilla pudding mix |
| 1 cup | Milk |
| 1 \N | Egg, beaten |
| 1 tablespoon | Sugar |
| ½ teaspoon | Salt |
| 4 cups | Bread flour |
| 2½ teaspoon | Yeast |
| ½ cup | Butter, softened |
| 1 cup | Brown sugar |
| 2 teaspoons | Cinnamon |
| 4 ounces | Cream cheese, softened |
| ¼ cup | Butter, softened |
| 1½ cup | Confectioners sugar |
| ½ teaspoon | Vanilla |
| 1½ teaspoon | Milk |
ROLLS
FILLING
FROSTING
Place ingredients in machine folling the specificaitons of that machine.
Set for DOUGH cycle. After completion, remove from machine and roll out to 17x10 rectangle. Mix together the brown sugar and cinnamon for the filling.
Spread softened butter for filling over the dough. Sprinkle brown sugar/cinn. mix over top. Roll tightly from long end pinching edges closed with completely rolled. Slice into ½ inch slices or larger. Place in greased cake pans (3 9" pans for 1½ lb machine recipe). 19-20 rolls for 1 ½ lbs version. Press each roll slightly with hand to make it hold together better. Let rise about 1 hr in proofing oven till doubled. Bake at 350 for 15-20 mins until golden. Do not overbake. Make frosting by combining all ingredients under "frosting". Spread on very warm rolls.
These are best eaten fresh (as if they'd last?). 15-20 seconds will rejuvenate them in the microwave. Formatted orig. by Diana Lewis --she also uses raisins and chopped walnuts. **Stephanie and I prefer more cinnamon. 3 Tablespoonsful for a 1 ½ lb batch! : -Janice Maguire 1/29/94 MM
Posted to MC-Recipe Digest V1 #397 by Nancy Berry <nlberry@...> on Jan 28, 1997.