Bread Machine Cinnamon Rolls
Info
SERVINGS: 18
PREP:
1-2 hours
COOK:
17 min
TOTAL:
3h 17m
INGREDIENTS
Dough
-
1 1/3 C lukewarm water
-
1/2 C room temp butter, in small chunks
-
5 Tbsp sugar
-
1 egg
-
1 tsp salt
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4 1/2 C all-purpose flour
-
¼ C powdered milk
-
1 Tbsp dry-active yeast
Filling
-
1 cup sugar
-
1 1/2 Tbsp cinnamon
-
1/2 C butter, melted
Icing
-
3 - 4 C powdered sugar
-
1 - 2 Tbsp melted butter
-
1/2 tsp vanilla
-
4 - 5 Tbsp milk
INSTRUCTIONS
- Place the dough ingredients in bread machine in the order listed.
- Run your machine on a dough cycle.
- After dough is done, take it out and split the dough into two mounds.
- On a floured surface, roll half of your dough out into a rectangle.
- Spread out half of the melted butter over the rolled out dough.
- Sprinkle half of the cinnamon sugar over the melted butter making sure to cover as much surface with the filling as you can.
- Starting at a short end of your rectangle of dough, roll it up.
- Brush the outside of your rolled dough with melted butter.
- Starting at one end, slice the dough into about 1 inch pieces. The result will be a pinwheel shaped form when turned on its side.
- Place pinwheels on greased baking sheet. I like mine touching each other so they all are soft and not too browned on the outside but if you want them not touching, spread them apart on the sheet.
- Repeat the steps above with the second mound of dough.
- Cover dough with a light hand towel and let rise for 25-30 min.
- Bake at 350 for 17 minutes or until lightly brown on top. Tap the middle of the roll to see if it bounces back. If it does, it’s done!
- Combine ingredients to make icing and spread over warm rolls.
NOTES
I have never really measured the exact amounts I use to make the icing. I just mix it until it looks like the consistency I like. Add more powdered sugar to thicken or add more milk to thin.