Bake or Break Recipes

Cinnamon Swirl Rolls

October 24th, 2007 · No Comments

Recipe from Cuisinart. Read more about these at Bake or Break.

Bread

  • 2/3 cup milk, warmed to 80-90 degrees
  • 3 large eggs, at room temperature
  • 6 Tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 & 1/2 teaspoons vanilla extract
  • 4 cups bread flour
  • 2/3 cup cornstarch
  • 2 & 1/4 teaspoons active dry yeast
Place ingredients in bread pan with kneading paddle. Select Dough/Pizza Dough and large size. Press start. When cycle is completed (mixing, kneading, and rising), remove dough and punch down. Divide into 2 equal portions. Rest for 10 minutes.

Filling

  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 & 1/2 Tablespoons cinnamon
  • 4 Tablespoons unsalted butter, melted
Combine sugars and cinnamon until well blended. Set aside.

Spray 2 10″ round cake pans.

Roll dough into 12″ wide rectangles, about 1/2-inch thick. Brush each rectangle with melted butter to within 1 inch of one long side and to the edge of the other sides. Sprinkle with cinnamon-sugar mixture. Roll up, jelly-roll fashion, ending with the unbuttered side. Pinch along long side to seal. Cut with a serrated knife into 12 equal portions. Arrange in pans and cover with plastic wrap. Let rise for 35 to 40 minutes. Preheat oven to 350 degrees.

Bake for about 25 minutes, or until puffed and hollow-sounding when tapped.


Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups powdered sugar, sifted
  • 1 Tablespoon milk
Combine ingredients until smooth.

Let rolls cool about 20 minutes before spreading or drizzling frosting.

Print This Recipe Tags: bread · bread machine · breakfast · icing/frosting · yeast breads