TRADITIONAL CINNAMON ROLLS
I love cinnamon rolls in all of their forms. I even like the canned ones, but nothing is like a homemade cinnamon roll to warm the heart and home. They are a warm, cinnamony treat any time.
When I make these I alway end up with about 15 rolls. I don’t know why exactly. Probably rolling the dough out too thin but they turn out anyway. I am far from a perfect baker. I bake for relaxation and for fun and for sharing with friends.
Another plus of baking your own cinnamon rolls is that it is often cheaper than buying them and you control what goes in them. Who knows what the stores put in them to keep them fresh and soft. Mine disappear too fast to have to preserve them. If you make these, do start ahead as there are rising times that have to happen to get a good cinnamon roll. Usually an hour for each rise and these do have to rise twice.
I love cinnamon rolls in the winter by themselves or with chili. They are a sweet dough with a cinnamony filling that is warm and inviting.
DOUGH INGREDIENTS
¼ Cup Warm Milk
2 ¼ teaspoons Active Dry Yeast
¼ Cup Sugar
1 Large Egg
¼ Cup Butter, melted
3-4 Cups Flour
1 teaspoon Salt
FILLING INGREDIENTS
4 Tablespoons Butter, melted
¼ Cup Light Brown Sugar
¼ Cup Granulated Sugar
2 Tablespoons Cinnamon
FILLING DIRECTIONS
1) Mix together. Set aside.
GLAZE INGREDIENTS
3-5 Tablespoons Milk, less milk for a thicker consistency icing
2 Tablespoons Butter, melted
1 Cup Powdered Sugar
½ teaspoon Vanilla Extract
GLAZE DIRECTIONS
Mix all ingredients together. Set Aside
CINNAMON ROLL DIRECTIONS
Add warm milk, butter and egg to a bread machine pan. Add flour and sugar. Make a well in the middle of the flour and put the yeast in that well. Turn the bread maker to the “dough” setting. Start the bread machine. Make filling while the bread machine is making the dough.
When the bread machine is done, roll the dough out on a lightly floured surface to a 15 x 9-inch rectangle.
Spread the filling evenly over the surface of the dough. Roll the dough tightly, rolling from the long side of the rectangle. Once rolled, pinch the edges to seal them. Cut into 12 slices, about an inch in thickness.
Place them about 2 inches apart in a prepared 13X9-inch pan. Let rise until doubled, about 45 minutes to an hour
Bake at 350 degrees F for 20 - 30 minutes, or until the rolls are golden brown on the tops. Ice the tops while the rolls are still warm.
