Monday, June 1, 2009
Soft, Moist and Gooey Cinnamon Buns
1 cup milk
1 egg, beaten
4 tablespoons melted butter
4 tablespoons water
1/2 package instant vanilla pudding mix
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
2 1/4 teaspoons bread machine yeast
1/2 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
1 teaspoon milk
1 1/2 cups icing sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract
In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired.
Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
Preheat the oven to 180 degrees C. Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioner’s sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.