I found a recipe for cinnabon-style ones, which I thought would do the trick, but I didn't have any cream cheese on hand (this was a bit spur of the moment), so I used the quick glaze from Paula Deen's cinnamon roll recipe. I made them in my lovely breadmaker, following the additional tips at the top of the recipe, including the extra steps to keep the insides from leaking out of the rolls.
It was incredibly easy - the breadmaker did all the hard work on the dough mode, then I just rolled it out, spread the goo on (half with nuts, half without), rolled them up and stuck them in the oven.
Here they are before:
And after - one pan with glaze, one pan without:
And here they are, in action:
I didn't quite roll them up tightly enough - so they were a bit loose and floppy when I transferred them to the pan (which is why they look a bit abstract, rather than nicely round in the "before" picture above), and they did pull apart a bit when they baked. Putting the glaze on reinforced their structural integrity, especially once it cooled and solidified a bit.
They kept really yummy for about 5-6 days, in a plastic container. I froze half the batch without the glaze, so I'll try defrosting and then glazing the next time I get the urge. I'm also running another test - I've frozen one with glaze, to see how it holds up.
As another test in alternate breakfast foods beyond bagels, today (Sunday the 7th), I made the Cinnamon Raisin Bread recipe in Joy of Cooking. I substituted dried apples for the raisins and used the breadmaker again for mixing the dough. It turned out pretty well, though again I didn't roll it tightly enough, so the swirl didn't go around enough times, and it pulled apart so there is a big hole running through the bread. I didn't quite get the shape right for my loaf pan, and had to moosh it in, which probably didn't help. But it tasted pretty good and was really easy to do. I love my breadmaker!
3 comments:
Mmmmm....delicious! You are a pretty adventurous cook! I might have to try these cinnamon rolls. The ones in a can from the grocery aren't that good, and our small town only boasts a Krispy Kreme. I don't have a bread maker, but I do have a stand mixer with a kneading hook. I'll let you know. (I know this comment is random, but I made my way over via Juliet's blog.)
Welcome, Christine! Happy to have you over here!
Before I got my breadmaker (for my birthday in November last year), I always used my stand mixer with dough hook to make bagels - and it worked just fine, so I know it would work well with this recipe. It wouldn't really be that much work any way, since the hard part is the kneading, which the hook would do (some people of course enjoy the kneading and in fact it's the main reason to make bread. Although I can totally understand and empathize with that point of view, it is not my own!).
Wow, those look very yummy! Much moister and plumper than the ones we've made. Maybe you can bring the frozen frosted one in May... :)
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