Cuisinart CBT-2000P1 Recipe - Page 11

until doubled in size, about 1 hour.

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1. Grease a 13x9-inch pan with the butter, or lightly coat with the nonstick cooking spray; reserve. 2. Put the milk, sugar, yeast, 4 tablespoons of butter and salt into the blender jar. Select Speed 6 and press Start. Blend until completely combined and mixture is slightly warm, about 2 minutes. 3. Add the eggs and vanilla. Select Speed 4 and pulse to mix, about 4 pulses. 4. Add the bread flour. Select Speed 4 and pulse until homogenous, about 4 pulses. Transfer dough (it will be more of a batter at this point) to a greased mixing bowl. Cover with plastic wrap and allow to rest for 1 hour. 5. After the hour has elapsed, add the 2 cups of all-purpose flour and knead by hand until completely mixed. Cover again with plastic wrap and allow to rest and rise for an additional hour. 6. While the dough is resting, prepare the filling. Put the filling ingredients into a small bowl and stir to combine. 7. Once the dough has sufficiently risen (it should be about double the size), turn out onto a floured surface and divide the dough into two pieces (keep covered with plastic wrap). Allow to rest for 15 minutes. Roll each ball into a flat sheet, about 12 inches by 18 inches. Divide the filling mixture over each piece of dough, leaving about ½-inch border (the filling is a thick paste, so either spread using clean hands or a small spatula - it is OK if it does not fully cover every bit of the dough). Roll each sheet up from the 12-inch side of the rectangle (this is easiest if this is the side horizontal to you). Cut each roll into 8 equal pieces. 8. Place pieces into the greased pan, cover with plastic wrap and allow to rise until doubled in size, about 1 hour. 9. While the rolls are rising, preheat oven to 350°F with the rack in the middle position. 10. Place the prepared pan into the preheated oven. Allow to bake until lightly brown, about 25 minutes. 11. While cinnamon rolls are baking, prepare the glaze. Put the confectioners' sugar into the blender jar. Select Speed 1 and press Start. While blender is running, add the milk and vanilla through the opening in the top of the lid. Gradually increase to Speed 10 while adding the milk and vanilla and let mix for 1 minute. Reserve until ready to use. Note: You may have to blend or stir again right before using to smooth out the glaze. 12. Let the cinnamon rolls cool in the pan for about 5 minutes, and then transfer to a cooling rack. Spoon the reserved glaze over warm rolls. Nutritional information per cinnamon roll: Calories 272 (29% from fat) / Carb. 43g / Pro. 5g / Fat 9g / Sat. Fat 5g / Chol. 46mg / Sod. 95mg Calc. 34mg / Fiber 1g 11

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11
1.
Grease a 13x9-inch pan with the butter, or lightly coat with the nonstick
cooking spray; reserve.
2.
Put the milk, sugar, yeast, 4 tablespoons of butter and salt into the blender jar.
Select Speed 6 and press Start. Blend until completely combined and mixture
is slightly warm, about 2 minutes.
3.
Add the eggs and vanilla. Select Speed 4 and pulse to mix, about 4 pulses.
4.
Add the bread flour. Select Speed 4 and pulse until homogenous, about 4
pulses. Transfer dough (it will be more of a batter at this point) to a greased
mixing bowl. Cover with plastic wrap and allow to rest for 1 hour.
5.
After the hour has elapsed, add the 2 cups of all-purpose flour and knead by
hand until completely mixed. Cover again with plastic wrap and allow to rest
and rise for an additional hour.
6.
While the dough is resting, prepare the filling. Put the filling ingredients into
a small bowl and stir to combine.
7.
Once the dough has sufficiently risen (it should be about double the size),
turn out onto a floured surface and divide the dough into two pieces (keep
covered with plastic wrap). Allow to rest for 15 minutes. Roll each ball into a
flat sheet, about 12 inches by 18 inches. Divide the filling mixture over each
piece of dough, leaving about ½-inch border (the filling is a thick paste, so
either spread using clean hands or a small spatula – it is OK if it does not fully
cover every bit of the dough). Roll each sheet up from the 12-inch side of the
rectangle (this is easiest if this is the side horizontal to you). Cut each roll into
8 equal pieces.
8.
Place pieces into the greased pan, cover with plastic wrap and allow to rise
until doubled in size, about 1 hour.
9.
While the rolls are rising, preheat oven to 350°F with the rack in the middle
position.
10. Place the prepared pan into the preheated oven. Allow to bake until lightly
brown, about 25 minutes.
11. While cinnamon rolls are baking, prepare the glaze. Put the confectioners’
sugar into the blender jar. Select Speed 1 and press Start. While blender is
running, add the milk and vanilla through the opening in the top of the lid.
Gradually increase to Speed 10 while adding the milk and vanilla and let
mix for 1 minute. Reserve until ready to use. Note: You may have to blend
or stir again right before using to smooth out the glaze.
12. Let the cinnamon rolls cool in the pan for about 5 minutes, and then transfer
to a cooling rack. Spoon the reserved glaze over warm rolls.
Nutritional information per cinnamon roll:
Calories 272 (29% from fat) / Carb. 43g / Pro. 5g / Fat 9g / Sat. Fat 5g / Chol. 46mg / Sod. 95mg
Calc. 34mg / Fiber 1g