What You’ll Need
Ingredients for the Dough
1 cup warm milk (110 degrees)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
Ingredients for the Filling
1 cup brown sugar, packed
2 1/2 tablespoons cinnamon
1/3 cup butter, softened
Ingredients for the Frosting
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoons vanilla extract
1/8 teaspoon salt
How to make it
1. Place ingredients for the dough in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. After the dough cycle is finished, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes.
3. In a small bowl, combine brown sugar and cinnamon.
4. Roll dough into a 16×21 inch rectangle. Spread dough with 1/2 cup butter and sprinkle evenly with the brown sugar/cinnamon mixture. Roll up down the long way and cut into 12 rolls. Place rolls on a lightly greased and parchment paper lined 9×13 inch baking pan (3 rolls x 4 rolls, evenly spaced out).
5. Cover and let rise until they rolls nearly double in size and the entire pan is covered with the rolls (about 30 minutes). Meanwhile, preheat oven to 400 degrees.
6. Bake rolls in preheated oven until golden brown, 12- 15 minutes (I usually do them for 10 minutes and then cover them in foil for the last 2-3).
7. While rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla, and salt until creamy. Spread frosting on warm rolls before frosting.
My Tips and Tricks for these Cinnamon Rolls
1. For some reason my bread machine won’t mix all the flour together with the wet ingredients in this recipe (not any other bread recipe except this one). I usually help mix everything together about 5 minutes in to the dough cycle.
2. I rarely actually measure out my filling ingredients. I just make sure there is a good even layer of each ingredient. I probably use a little more than what is called for.
3. Check the middle of the cinnamon rolls by using a toothpick to slightly lift out the center. If it looks like dough, it is not quite done.
4. I usually make 14 or 15 cinnamon rolls rather than 12. I also use a slightly larger pan so they are not too jam packed in. If you do not have a bigger pan, I recommend using 2 different pans if needed.
5. Really let them rise. Do not jump the gun on this process. It makes a big difference in the world of bread. If you need to speed up the process, you can always place the cinnamon rolls in the oven with a pot of boiling water. This will make the cinnamon rolls double in size much quicker.
6. Do not frost the cinnamon rolls when they are blazing hot. You will lose most of you frosting in the bottom of your pan and everything will turn into a big soupy mess. Even waiting 10 minutes helps keep that delicious frosting right where it should be.
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