Place the milk, eggs, unsalted butter, granulated sugar, salt, vanilla, flour, cornstarch, and yeast in the bread pan fitted with the kneading paddle. Place the
bread pan in the Cuisinart
™
Convection Bread Maker. Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is
completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes. Place the filling ingredients
in a small bowl and stir with a whisk until well blended; reserve. Lightly coat 2 ten-inch round/2 nine-inch round/1 ten-inch round cake pan(s) with cooking spray
and reserve.
Roll the dough out into rectangles 12 inches wide and
1
⁄2-inch thick. Brush each rectangle with melted butter to within one inch of one long side and to the ends
of the other 3 sides, and sprinkle evenly with sugar/cinnamon mixture. Roll as for a jelly roll, ending with the unbuttered side. Pinch along long side to seal. Cut
with a serrated knife into 12/9/6 equal portions. Arrange in prepared pans, cover with plastic wrap, and let rise 35 to 40 minutes. Preheat oven to 350°F.
Bake for 25 to 30 minutes, until puffed with golden tops, and hollow-sounding when tapped.
Combine frosting ingredients and stir with a whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade, or with a hand mixer).
Let cool 20 to 25 minutes before frosting. Spread or drizzle cream cheese frosting to taste.
Cream Cheese Frosting
Ingredients 2
1
⁄
2
pounds dough = 24 cinnamon swirl rolls
Lowfat cream cheese 4 ounces 3 ounces 2 ounces
Unsalted butter, at room temperature
1
⁄4 cup 3 tablespoons 2 tablespoons
Vanilla extract 1 teaspoon
3
⁄4 teaspoon
1
⁄2 teaspoon
Powdered sugar, sifted 1
1
⁄2 cups 1
1
⁄8 cups
3
⁄4 cup
Lowfat milk 1 tablespoon 2
1
⁄4 teaspoons 1
1
⁄2 teaspoons
Nutritional information per serving (one roll):
Calories 239 (31% from fat) • carb. 37g • pro. 4g • fat 8g • sat. fat 5g • chol. 43mg • sod. 138mg • calc. 36mg • fiber 1g
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