Cinnamon Rolls
The only thing better than cinnamon rolls are caramel rolls. But, I will let you fight amongst yourselves. I do love these with a big dollop of lemon curd in the middle so they are a little less sweet. You don't have to use bread flour, since you will be using the dough setting on the bread machine, but I really like how it the rolls turn out when using it versus normal all-purpose flour.
Ingredients
- 1 egg plus 1 tsp vanilla plus very warm water to equal 1 1/4 cup
- 1 1/2 tbsp melted butter
- 1/3 cup sugar
- 1 tsp salt
- 3 1/2 cups bread flour
- 2 pinches nutmeg
- 3 tsp active dry yeast
Extra Cinnamon for filling
Cream Cheese Frosting
Instructions
-
Place all ingredients, in the exact order given, in a bread machine. Set to "dough" setting.
-
When dough is done, roll out on a well-buttered surface to a thin rectangle, about 12" x 18".
-
Sprinkle with as much cinnamon as desired (about 2-3 tsps.)
-
Roll up tightly into an evenly proportioned log, starting from a short end. Even up ends as much as possible.
-
With a sharp knife, slice into 12 circles. Arrange in a well-buttered 9x13 pan.
-
Cover and let rise until light and doubled in size. (I put them in an oven that has been heated to 125 for about 5 minutes, then shut off.)
-
Place in a 350° oven and let bake for 15-20 minutes, or until they sound hollow when lightly tapped.
-
Remove from oven, and top with Cream Cheese Frosting.
