Vinyl Projects

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"Cinnabon"-Like Cinnamon Rolls for the Bread Machine

Mmmm! "Cinnabon-Like" Cinnamon Rolls! I found a recipe online and then adapted it for my bread machine. Enjoy the pictures and then the recipe at the bottom of the page.

It takes just over an hour on the dough setting

The dough will need to rest because of the extra gluten in the bread flour. For a more relaxed dough, use half bread flour and half all-purpose flour.

Roll out, spread the butter and sprinkle with brown sugar/cinnamon mixture. I use the rolling pin to flatten the sugar/cinnamon into the butter (less spillage while rolling).

This makes 12 nice sized rolls, just right for a 9" x 13" pan.

Nicely risen, ready for the oven.

Don't over-cook or they will be dry (no amount of icing will fix that!)

The creamy icing is the best!! However, these rolls are very good with no icing.

Now....The Recipe!!

“Cinnabon”-Like Rolls for the Bread Machine

1 c. milk
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1/2 box instant vanilla pudding (3.4 oz. box) or a scant ½ cup of cannery vanilla pudding
4 c. bread flour (for a softer dough, use a combination of bread and all-purpose flour)
1 T. sugar
1/2 t. salt
2-1/2 t. yeast or 1 pkg. dry yeast

Filling

1/4 c. (or more) butter, softened
1 c. brown sugar
2 t. cinnamon
1/4 c. chopped walnuts, opt
1/4 c. raisins opt.

Place all ingredients in your machine in order recommended by your machine’s manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 18" X 10".

Spread softened butter over dough. Get as close to the edges as possible.

Mix brown sugar and cinnamon and spread evenly over butter. Sprinkle nuts or raisins over dough.

Starting with widest end, roll the dough into tight log. With a sharp knife, cut into 1 ½” slices. If you used all-purpose flour for the softer dough, you might need to use a string, or dental floss to cut the rolls. Place in a lightly greased 9" x 13" pan. Put in warm draft free place and allow them to rise until double.

Bake at 350 degrees for 15-20 minutes. Do not overcook. Place foil over the top for the last five minutes, if you want to keep them from getting too browned.

When the rolls are done top with frosting of your choice. Yield: A full 9×13 pan.

Creamy glaze:

4 ½ tsp. milk
1 ½ C. powdered sugar
4 Tbsp. butter softened
1 tsp. vanilla

Combine all ingredients and mix well. Spread over rolls that have cooled slightly.

Fruit Pizza

It's almost spring and time to think about making fruit pizza! Wait...all the ingredients are available right now. I saw blueberries and strawberries at Costco just last week. Don't forget the whipped cream for an extra treat.

The Fruit

The Shortbread Crust

The Cheese Filling

Add the Fruit

Finished Fruit Pizza

Add some whipped cream!

Fruit Pizza Recipe

CRUST:
2 cups flour
1/2 cup powdered sugar
1 cup cold butter

FILLING:
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
2 cups fresh strawberries, sliced
3 or 4 kiwis peeled and sliced
1 (11 ounce) can mandarin oranges, drained
1 can pineapple tidbits, drained (reserve juice)
1 cup fresh blueberries
2 bananas sliced

GLAZE:
1/2 cup sugar
2 tablespoons cornstarch
Reserved Pineapple juice plus water to make 1 cup
1 teaspoon lemon juice

Preheat oven to 350 degrees. In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan or a 9” x 13” pan. Bake for 12-15 minutes or until very lightly browned. Cool on a wire rack.

In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the fruit on top.

For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.