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Breakfast

Cinnamon Rolls III

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Breakfast: Cinnamon Rolls III
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INGREDIENTS
Servings: 16
water at room temperature
butter, melted
instant vanilla pudding mix
warm milk
egg, room temperature
white sugar
salt
bread flour
active dry yeast
 
butter, softened
brown sugar
ground cinnamon
chopped pecans
 
cream cheese, softened
butter, softened
confectioners' sugar
vanilla extract
milk
DIRECTIONS
  1. In the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. Set machine to Dough cycle; press Start.
  2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.
  3. Butter a 9x13-inch baking pan.
  4. Roll up dough, beginning with long side. Slice into 16 one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake rolls in preheated oven until browned, 15 to 20 minutes.
  7. Stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. Remove rolls from oven and let cool until warm; spread frosting over warm rolls.
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