Ingredients
- • Dough
- • 1/4 cup (60 ml) butter, melted
- • 1/4 cup (60 ml) water
- • 1/2 package instant vanilla pudding -(1/2 of a 3-1/3 oz (95.2 grm). box)
- • 1 cup (225 ml) milk
- • 1 egg, beaten
- • 1 tbsp (15 ml) sugar
- • 1/2 tsp (2 ml) salt
- • 4 cups (950 ml) all-purpose flour (unbleached is best)
- • 2-1/2 tsp (12.5 ml) yeast
- • Filling:
- • 1/2 cup (125 ml) butter, melted
- • 1 cup (225 ml) brown sugar
- • 2 tsp (10 ml) ground cinnamon
- • raisins (optional)
- • chopped nuts (optional)
- • Frosting:
- • 4 oz (112 grm). cream cheese, softened
- • 1/4 cup (60 ml) butter, softened
- • 1-1/2 cups (350 ml) confectioners sugar
- • 1/2 tsp (2 ml) vanilla
- • 1-1/2 tsp (7 ml) milk
- • 1/4 tsp (1 ml) vanilla extract
- • 1/4 tsp (1 ml) almond extract
Instructions
- Dough:
- Place ingredients in your bread machine following its specifications for the dough cycle.
- When it is completed with the dough making option, remove from machine and roll out to a 17 inch x 10 inch (approx.) rectangle.
- Filling:
- Mix together brown sugar and cinnamon, set aside.
- Spread melted butter over dough.
- Sprinkle brown sugar and cinnamon mixture and the raisins and chopped nuts if you want them, on top of the buttered dough.
- Roll tightly from long end, pinching edges closed when completely rolled.
- Slice rolled dough into 3/4" slices, (I use the dental floss trick and avoid the problems with knife slicing).
- Place into greased cake pans. (I use just my rectangle turkey roaster!).
- Let rise until doubled.
- Bake at 350 degrees (175 C.) for 15 to 20 minutes, until golden--Do not overbake! Essential to keep them tender and perfectly textured.
- Frosting:
- Mix all the ingredients together. (I have also used rum and brandy for flavorings with great success).
- Spread on very warm rolls.
- Comments
- They are best when eaten fresh, but you can freeze them. Thaw to room temperature and then microwave them for about 15-20 seconds to warm them up.
