Cinnamon Rolls

Cinnamon rolls…when you walk in and smell of them baking, oh dear me. The aroma is so inviting and it invokes such wonderful memories. They are not hard to make at home really they are not. Like almost all breads made at my house start in, you got it the bread machine. This time of year when it is cold and dreary out side how nice it is to come into a warm kitchen with the smell of fresh baked cinnamon rolls.

These are great to make ahead if you have company staying over. I make mine the day before and bake in the morning before breakfast and they are wonderful hot and fluffy right out of the oven with the creamy sugary icing. Dee`lish!! Served with a great fresh fruit salad with brown sugar Grand Marnie dressing a mimosa and french pressed coffee. There you go…. Do try these and I promise you will see they are not hard to make and are so much better than the others.

Cinnamon Rolls

1 cup water
3 tablespoons butter
1 teaspoon vanilla
1 large egg
1 teaspoon salt
3 teaspoons yeast
3 1/3 cups bread flour
1/3 cup sugar
2 teaspoons cinnamon
1/2 stick room temp butter
1 1/4 cups sifted powdered sugar
1 teaspoon corn syrup
1 teaspoon vanilla
2 tablespoons heavy cream
2 oz cream cheese
1 tablespoon butter

Dough

1 cup water
3 tablespoons butter
1 teaspoon vanilla
1 large egg
1 teaspoon salt
3 1/3 cups bread flour
3 teaspoons yeast

Place all your ingredients in the bread machine according to your machine directions. My machine requires all wet to go in first. Turn on the dough setting and let it complete it’s cycle. I let rest in the machine another 30 minutes. Until the dough is almost coming out of the bowl.

Filling

1/3 cup sugar
2 teaspoons cinnamon
1/2 stick room temp butter

Mix the cinnamon and sugar together and set aside.

Once your dough cycle is complete. Flour surface and roll out dough out in a rectangle about 18 X 9 or there about.

Spread butter over the whole surface, sprinkle cinnamon sugar over the butter.

Roll up tightly then cut in one inch circles and place in a buttered baking dish.

I use a 1/4 sheet pan lined with parchment paper, that has been buttered.

Place cinnamon rolls in pan.

Let the rolls rise another 1 hour to 1 1/2 hours until doubled in size.

Preheat oven to 350 and bake for 25 ~ 30 minutes until golden brown.
Once you remove from the oven, while they are still hot top with the glaze and serve.

Topping Glaze

1 1/4 cups sifted powdered sugar
1 teaspoon corn syrup
1 teaspoon vanilla
2 tablespoons heavy cream
2 oz cream cheese
1 tablespoon butter

Mix altogether and top the rolls while warm. Good to place in a plastic baggy and cut a tiny hole in one corner and drizzle over all the rolls.

****If making these for baking later complete to the part you cut them place them in your pan and wrap them with plastic and place in the refrigerator. They may need to rise a little longer since they are cold. Once they are doubled in size continue on with the directions.

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