Ever since then, he'll bug me maybe once a month or so to make cinnamon rolls again. It's a long long process and if everything's not done exactly right, they don't turn out and it's frustrating. I got this really nifty bread machine as a wedding gift last year and I've been wanting to use it, but it's a little intimidating. Finally, I decided to get it out and use it to make cinnamon rolls. I wasn't quite sure what to expect from it. The instructions said to dump all the ingredients in and let it go. So that's what I did and about 3 hours later we had cinnamon rolls. Well, I wish it were that easy! Anyway, here's my journey from flour to tastey sugary goodness.
Here's what you'll need for the rolls (I doubled the recipe, so there are more ingredients in photos than what is necessary):
1/2c milk
1/2c water
2 tbsp butter
3/4 tbsp salt
2 1/4 tbsp active dry yeast
1/4c white sugar
1 egg
In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm.
Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start. Now on my machine this process takes about an hour and a half.
While the dough is preparing, you can make the filling:
3 tbsp butter softened
3/4 tsp ground cinnamon
1/3c white sugar
Mix the sugar and cinnamon together. I might use a bit more cinnamon, honestly. They tasted more sugary to me than cinnamon-y.
Once Dough cycle is complete, remove the dough from the bread machine and punch down to remove air pockets. My dough came out very very sticky. Make sure your hands and your counter top are generously floured or you will have a sticky mess. Roll the dough into a rectangle with a rolling pin.
Smear the rectangle with the 3 tbsp of softened butter. Make sure it goes all the way to the edges. It'll help it stay rolled and keep the cinnamon flavor to the very end. Sprinkle the sugar/cinnamon mixture as evenly as possible over the dough. I used a spoonula to help me spread it out.
Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30 minutes. It really will take 30 minutes. While you're waiting, go ahead and pre-heat your oven to 350 degrees.
Bake for 20-25 minutes until golden brown. Now, I left mine in for 23 minutes and it was too long, so pay close attention. 20 minutes if probably more than enough. I'm using a gas oven if that makes a difference. Remove and let cool about 10 minutes. If they're stuck to the pan, warm them up again and remove them while hot.
While they are baking, prepare your frosting. I used cream cheese frosting because, well, it's just delightful. This is one of the best recipes I've found and it makes A LOT... 20 servings. I wasn't thinking and doubled this recipe as well so I have a bunch in my freezer for next time.
Here's what you'll need:
8oz cream cheese, softened
1/2c butter
1 1/3 tbsp vanilla almond milk
3c confectioner's sugar
Combine all ingredients and beat until smooth and creamy.
Now, you may be reading this going, "Vanilla almond milk? WTF?" Trust me. It is SO good. I can't drink regular milk. It makes me feel icky and sick to my stomach. But this stuff has all the benefits of milk without making me sick. It's nice and sweet too... makes a nice treat that's low in calories. I used it because I didn't have any vanilla extract and was blown away at the way the frosting turned out. Trust me trust me trust me!
Once your rolls are cool, frost them and you're ready to eat. My husband took them to work and his coworkers loved them. Enjoy!
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