We don't eat cinnamon rolls often, maybe once a month, but they are so yummy and everyone loves them. These are really inexpensive, and freeze well, so you can make ahead of time and just thaw and cook whenever you want them. We eat these for every special occasion!
You need a 2 lb. bread maker for this recipe. If you have a smaller one, half the recipe.
- 1 c. milk, heated approx. 1 min. in microwave.
- 1/4 c. warm water, 110 degrees F.
- 1 t. pure vanilla extract
- 1/2 c. butter, room temperature
- 2 eggs, room temperature and beaten
- 1/2 t. salt
- 1/2 c. sugar
- 5 cups bread flour
- 3 t. active dry yeast
- Cinnamon Filling (see below)
- Butter Frosting (See below)
Preparation:
- Add all the ingredients except the cinnamon filling and butter frosting to the pan of the bread machine. Process according to manufacture's instructions for a dough setting. When bread machine has completed the dough cycle, remove dough from pan and turn out onto lightly oiled surgace. Form dough into an oval. Cover with plastic wrap and let rest for 10 minutes.
- Butter a 9x13x2 baking pan; set aside.
- After dough has rested, roll and stretch the dough into approx. a 15x24 inch rectangle.
- Brush the softened butter from cinnamon filling (see below) over the top of the dough with a rubber spatula. Sprinkle the cinnamon filling over the butter on the prepared dough.
- Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rollin the log too tightly will result in centers who pop up during baking.
- Cut into 1 1/2 inch pieces. Place cut side up in prepared pan. Cinnamon rolls should not touch each other as they need room to rise.
Options:
- Freezer: Cover with plastic wrap and freeze for up to 1 month. Before baking allow rolls to thaw completely and rise in a warm place. Just take the rolls out of the freezer and set on the counter overnight or 10 to 12 hours.
- Refrigerator: Cover with plastic wrap and place in refrigerator overnight. Bake upon removing from the refrigerator. It is not necessary to allow them to come to room temperature before baking.
- Bake Immediately: Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size.
Baking:
- Preheat oven to 350 degrees.
- Bake approximately 20 to 25 minutes or until light golden brown.
- Remove from oven and let cool slightly. Spread butter frosting over rolls while still warm.
Yields 15 cinnamon rolls
Cinnamon Filling
- 1/2 c. butter softened
- 1 c. firmly packed brown sugar
- 4 to 5 T. of cinnamon
- 3/4 to 1 c. chopped nuts (optional)
In a bowl combine brown sugar and cinnamon. Stir in chopped nuts.
Butter Frosting
- 2 oz. cream cheese
- 1/4 c. butter, room temperature
- 1 c. powdered sugar
- 1/2 t. vanilla extract
- 1/8 t. lemon extract
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract and lemon extract until well mixed and creamy. Refrigerate frosting until ready to use. Bring to room temperature before spreading.
