Let me tell you, there is nothing like pulling a warm pan of homemade cinnamon rolls out of the oven on a Sunday morning. I’ve been disappointed with the outcome of my rolls in the past but I think I figured it out! Or, I should say, found the perfect recipe for these awesome cinnamon rolls! The dough was perfectly tender. Not too moist, dry, chewy or doughy, and I have to give all the credit to my bread machine’s dough cycle. It made making these rolls a cinch.
Bread Machine Cinnamon Rolls
1 cup plus 2Tbsp warm milk
3 Tbsp canola oil
1 egg, light beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (+ 1/2 cup after kneading in bread machine if dough seems too wet, mine did!)
1 tsp salt
3 tsp bread machine/instant yeast
Filling (double recipe if you like filling):
2 Tbsp butter
2/3 cup brown sugar with 1 Tbsp cinnamon
1 tsp milk
1 1/2 cups powdered sugar
4 Tbls (or less) butter, softened
1 tsp vanilla
Put the dough ingredients in the brad machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread with 2 Tbsps melted butter. Sprinkle brown sugar and cinnamon over the butter and press slightly into the dough.
Roll up the dough and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.
Recipe from Money Saving Mom