On Thu, 26 Nov 1998 09:39:45 -0700 (MST), you wrote:
>This recipe is quite flexible. If you like more stuff between the layers
>of your cinnamon rolls by all means add it. Gobs of toping is great too.
>
>This is an attempt to create Cinnabons the creamcheese topped cinnabons
>available in our malls.
>
>Cinnabons (Cinnamon Buns)
>Barb Beck
>
>Buns:
>1 loaf bread dough (frozen, from your machine or whatever)
>
>Fruit mix: (You can double for gooier buns)
>1/2 cup apple sauce or baby fruit even yoghurt works here)
>1 Tablespoon cinnamon
>2 Tablespoons brown sugar (optional)
>
>Topping:
>1 250g carton fatfree cream cheese (or sub yoghurt cheese or
> even yoghurt but sauce wil be softer but not really a problem)
>sweetner of choice
>1 t vanilla
>
>
>Mix fruit, cinnamon and sugar if using. (I often leave it out and rely on
>alternative sweetner in the topping.) Roll dough out into large
>rectangle. Spread with fruit mixture. Roll up and slice into buns. Place
>buns into a nonstick pan and let rise. Sprinkle lightly with brown sugar
>and bake at 350 until done. Make topping by mixing fatfree cream cheese
>(or sub) with sweetner of choice and 1 t vanilla (more if you are a
>vanilla nut), Frost with the topping (or if it is too runny use as a dip)
>and enjoy.
>
>Barb Beck
>Barb.Beck@xxxxxxxxxxx
>Edmonton, Alberta, Canada