Here are the ingredients (minus the cinnamon and optional pecans) needed to make cinnamon roles. The flour is bread flour. Cinnamon roles really are inexpensive and in these alumninum tins, make great gifts.
Here you will find my dough when mixed. You will see how small it is before rising. I felt as if the bread machine dough rose more than mine. Sure enough, they both rose in the end.
1/4 cup butter, melted
1 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened (for spreading separate)
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (1.5 oz) package cream cheese, softened
1/8 cup butter, softened
3/4 cups confectioners' sugar
1/4 teaspoon vanilla extract
In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
*Editor's note 6/16/2013: I never use a bread machine (since I don't have one on my own and really don't need one in my kitchen!) so don't let that stop or intimidate you. You want to be sure they double in size when they rise each time. The attic works well in the summer. I actually freeze them often after I let them cool completely and ice them. When I freeze, I wrap in saran wrap and put each in a gallon ziplock bag.
*Editor's note again 12/29/16: Here I am years later, in Idaho, still making these jewels (and without a bread machine) for my neighbors for the holidays. I honestly let them rise sometimes 2 hours at a time - maybe it is the dry, cool air here. The recipe makes 2 of the round tins you can often find at the dollar tree. I find you want to make sure you get a good first rise before you roll them and let them rise again. But no fear, when you bake them they always rise even more. I cook them 20 minutes but cover then part of the time to keep from browning with this oven. Also, the recipe makes PLENTY of icing. You won't want to use it all - it is too much. I ofen put it in a ziplock bag and cut the tip to ice in zig zags. You can always make the cut larger but you can't make it smaller - remember that!