Sunday, October 3, 2010

Cinnamon Rolls

Cinammon rolls:













  • 14 g active dry yeast
  • 120 ml warm water (110 degrees F to 115 degrees F)
  • 1000 g all-purpose flour
  • 95.2 g instant vanilla pudding mix
  • 475 ml warm milk (110 to 115 degrees F)
  • 2 eggs, lightly beaten
  • 100 g sugar
  • 120 ml vegetable oil
  • 10 g salt
  • 55 g butter or margarine, melted
  • 220 g packed brown sugar
  • 5 g ground cinnamon
  • 145 g raisins (optional)
  • 115 g chopped walnuts(optional)
  • GLAZE:
  • 120 g confectioners' sugar
  • 15 ml milk
  • 1 ml vanilla extract


  1. In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 8-in. rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.( source from Alrecipes)

1 comment:

Tannia said...

I am astonished with this blog, really amazing ... Proud of you, Ria.
Your recipes help me a lot.

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