Monday, July 28, 2008

Cinnabon Rolls And French Toast

Everytime I heard about Cinnabon, I always remember Dorielyn or better known as Tessa. She's a sweet friend that I met through Visa Journey while we were undergoing our visa process. When we went to Manila, I first heard Cinnabon from her and she likes it so much. She and Marichu bought some for their family as pasalubong/gifts. I tasted it and indeed Cinnabon rolls tastes good. Aside from the rolls, they have other baked goods too. All taste good. I'm not really a fan of rolls because of the sweetness. I like my bread plain and simple and I prefer only cheese on it. But I do try a bit specially if it comes from Cinnabon and if my husband bakes it. Below are the recipes of the Rolls and the French Toast.

Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teas. salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk

To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.

With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.

Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.

Frost warm rolls with Cream Cheese Frosting



Cinnabon French Toast


2 Cinnabon Cinnamon Rolls
2 eggs
2/3 cup half−and−half
3/4 tsp. vanilla
1 T. sugar
1/8 tsp. cinnamon
1−2 T. butter or margarine


Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a
plate and allow to dry for 20−30 minutes. Combine eggs, half−and−half,
vanilla, sugar, and cinnamon. Whisk together until all ingredients are well
blended. Refrigerate until ready to use. At serving time, preheat oven to
400 , and place Cinnabon halves in a shallow baking dish. Pour french toast
batter over halves and allow to soak for 5−10 minutes until moist. You may
weigh the rolls down (cover them with waxed paper and place a heavy skillet
on the paper) during this time to make sure batter is absorbed into the
dough layers. Heat a heavy skillet and melt butter or margarine in it. When
butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear
until golden brown. Turn the halves over, and place the skillet in the oven.
Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maple
syrup.

Recipe courtesy from :"Insider's Recipes Master Edition"

Copyright© 2002 VJJE Publishing Co.

All Rights Reserved

compiled and distributed by e-cookbooks.net

No comments: