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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6865386/
Cinnamon, cinnamon, cinnamon with more cinnamon in a wonderful cinnamon/nutmeg Cream Cheese Icing. One can never have enough cinnamon? These succulant beautiful rolls are from the kitchens of
fuzzypaws
Or because I'm a fuzzy dork, coonamon rolls!
Okay fuzzies, I hope you have either a bread machine or something else equivalent because this is a sticky dough, and doing it by hand might be a little rough! Put the following stuff in your bread machine pan, remembering that the liquids, salts and sugars always go in a bread machine first, and the flour and yeast always go in last. SOME people *glares at bunnies* keep their flour in the freezer so just remember everything should always be at least room temperature before you start.
1 cup warm milk
2 tbs melted butter
1 large egg, room temperature
1/4 cup vanilla instant pudding mix
1 tbs brown sugar
1 tsp salt
1 tbs vanilla extract
1 tsp cinnamon
3 1/4 cups bread flour
1 tbs / 1 packet yeast
Put the pan in your bread machine on the Dough Cycle and hit start! While that's going you can set
1/2 stick butter (1/4 cup)
out to soften on the countertop and prepare the next step in a mug or small bowl, sifting the ingredients for the filling mix:
1/2 cup brown sugar
1/4 cup granulated sugar
1 tbs cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
(OPTIONAL: raisins, pecans, or other add-ins)
Also! Set some butter and cream cheese out to soften for the frosting. Look ahead in the recipe! Reserve 1 tbs of your filling mix for that, prior to any addins.
Also also! Go ahead and spray a 13"x9" (33 cm x 23 cm) baking dish with PAM or grease it with butter, then drizzle a nice amount of caramel sauce over the bottom of the pan. This can be a sauce you make yourself if you like as long as it will stay liquid at room temperature and not solidify into solid caramel, though I just use the stuff out of the bottle to save time.
When the dough is done and turn it out onto a clean, lightly floured countertop and dust the top of the dough ball with more flour. Use a rolling pin to roll it out into a large, fairly thin rectangle (no thinner than 1/8 inch). Spread the entire surface of this with softened butter! Then liberally apply most or all of your filling mixture over the entire surface of the dough. Roll it up now. Use a sharp knife to cut out rolls with a sawing motion; they should be at least an inch and a half thick, though if you want giant Cinnabunnies like at the mall just cut them thicker. Arrange the cinnabuns in the pan!
(OPTIONAL: If you want them to be more like the mall ones, at this point go ahead and brush the outsides of the buns with melted butter and apply more filling mix to the outsides.)
At this point, set the pan of buns in a warm place for at least 20 minutes so they have a chance to start rising again. While they do, reheat the oven to 350 F (175 Celsius). When the buns have almost doubled in size again, go ahead and put them in the oven. Bake for 15-20 minutes!
Oh, but we're not done yet! After you slide the pan into the oven it's time to make the frosting. You are going to need the following:
1/2 stick butter, softened (1/4 cup)
1/4 block cream cheese, softened (1/4 cup)
2 cups powdered coonfectioner's sugar
1 tbs filling mix
1/8 tsp salt
2 tbs milk or whipping cream
1 tsp vanilla extract
Combine the butter, cheese, sugar, filling mix, and salt and beat on high for a minute until crumbly. Add the milk and vanilla and continue until it turns into a frosting!
(OPTIONAL: Now take a sandwich baggie, fill it with
1/3 to 1/2 cup roasted shelled peanuts
and seal it up, then crush it into tiny pieces with your rolling pin.)
Okay! The rolls should be done now. Remove them, dish them onto plates, apply frosting, and sprinkle crushed peanuts on top if desired! You should also use a spoon to scoop some of the melted buttery cinnamony caramelly sauce out of the pan and drizzle over the rolls.
You're done, except for the part where you om nom them right in your mouth!
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6865386/
Allergy warning – recipe contains nut, dairy & egg products
Cinnamon, cinnamon, cinnamon with more cinnamon in a wonderful cinnamon/nutmeg Cream Cheese Icing. One can never have enough cinnamon? These succulant beautiful rolls are from the kitchens of
fuzzypaws******************************Or because I'm a fuzzy dork, coonamon rolls!
Okay fuzzies, I hope you have either a bread machine or something else equivalent because this is a sticky dough, and doing it by hand might be a little rough! Put the following stuff in your bread machine pan, remembering that the liquids, salts and sugars always go in a bread machine first, and the flour and yeast always go in last. SOME people *glares at bunnies* keep their flour in the freezer so just remember everything should always be at least room temperature before you start.
1 cup warm milk
2 tbs melted butter
1 large egg, room temperature
1/4 cup vanilla instant pudding mix
1 tbs brown sugar
1 tsp salt
1 tbs vanilla extract
1 tsp cinnamon
3 1/4 cups bread flour
1 tbs / 1 packet yeast
Put the pan in your bread machine on the Dough Cycle and hit start! While that's going you can set
1/2 stick butter (1/4 cup)
out to soften on the countertop and prepare the next step in a mug or small bowl, sifting the ingredients for the filling mix:
1/2 cup brown sugar
1/4 cup granulated sugar
1 tbs cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
(OPTIONAL: raisins, pecans, or other add-ins)
Also! Set some butter and cream cheese out to soften for the frosting. Look ahead in the recipe! Reserve 1 tbs of your filling mix for that, prior to any addins.
Also also! Go ahead and spray a 13"x9" (33 cm x 23 cm) baking dish with PAM or grease it with butter, then drizzle a nice amount of caramel sauce over the bottom of the pan. This can be a sauce you make yourself if you like as long as it will stay liquid at room temperature and not solidify into solid caramel, though I just use the stuff out of the bottle to save time.
When the dough is done and turn it out onto a clean, lightly floured countertop and dust the top of the dough ball with more flour. Use a rolling pin to roll it out into a large, fairly thin rectangle (no thinner than 1/8 inch). Spread the entire surface of this with softened butter! Then liberally apply most or all of your filling mixture over the entire surface of the dough. Roll it up now. Use a sharp knife to cut out rolls with a sawing motion; they should be at least an inch and a half thick, though if you want giant Cinnabunnies like at the mall just cut them thicker. Arrange the cinnabuns in the pan!
(OPTIONAL: If you want them to be more like the mall ones, at this point go ahead and brush the outsides of the buns with melted butter and apply more filling mix to the outsides.)
At this point, set the pan of buns in a warm place for at least 20 minutes so they have a chance to start rising again. While they do, reheat the oven to 350 F (175 Celsius). When the buns have almost doubled in size again, go ahead and put them in the oven. Bake for 15-20 minutes!
Oh, but we're not done yet! After you slide the pan into the oven it's time to make the frosting. You are going to need the following:
1/2 stick butter, softened (1/4 cup)
1/4 block cream cheese, softened (1/4 cup)
2 cups powdered coonfectioner's sugar
1 tbs filling mix
1/8 tsp salt
2 tbs milk or whipping cream
1 tsp vanilla extract
Combine the butter, cheese, sugar, filling mix, and salt and beat on high for a minute until crumbly. Add the milk and vanilla and continue until it turns into a frosting!
(OPTIONAL: Now take a sandwich baggie, fill it with
1/3 to 1/2 cup roasted shelled peanuts
and seal it up, then crush it into tiny pieces with your rolling pin.)
Okay! The rolls should be done now. Remove them, dish them onto plates, apply frosting, and sprinkle crushed peanuts on top if desired! You should also use a spoon to scoop some of the melted buttery cinnamony caramelly sauce out of the pan and drizzle over the rolls.
You're done, except for the part where you om nom them right in your mouth!
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6865386/
Allergy warning – recipe contains nut, dairy & egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 1024 x 768px
File Size 706.9 kB
Comments