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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

  1. Place all ingredients, in the exact order given, in a bread machine. Set to "dough" setting.

  2. When dough is done, roll out on a well-buttered surface to a thin rectangle, about 12" x 18".

  3. Sprinkle with as much cinnamon as desired (about 2-3 tsps.)

  4. Roll up tightly into an evenly proportioned log, starting from a short end. Even up ends as much as possible.

  5. With a sharp knife, slice into 12 circles. Arrange in a well-buttered 9x13 pan.

  6. 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.)

  7. Place in a 350° oven and let bake for 15-20 minutes, or until they sound hollow when lightly tapped.

  8. Remove from oven, and top with Cream Cheese Frosting.