Years and years ago I had a fantastic recipe for cinnamon rolls but it somehow was lost in the shuffle of many moves. I began searching again and found another that was okay, but not as good as I remembered and began to fiddle. Yeah, I know, that's what I do.
Here's one recipe I'm fond of, although it still isn't just quite right. But it is pretty darn good. So enjoy . . . there's just nothing like warm cinnamon rolls. Mmmmmm.
1 C warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 C butter, melted
4 1/2 C bread flour (really does make a difference in the consistency)
1 t. Salt
1/2 C white sugar
2 1/2 t. rapid rise yeast
Place ingredients in the bread machine in the ordered recommended by the manufacturer. Select dough cycle and press Start.
Combine sugar, cinnamon and butter into a smooth mixture, set aside.
2 C brown sugar
5 T. cinnamon
2/3 C butter, softened
Take dough out of bread machine and let rise until it is doubled in size and then turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
Roll dough into a 16x21 inch rectangle. Spread sugar/cinnamon mixture evenly across the rolled out dough. Roll up dough and cut into 12 1" slices. Place rolls in a lightly greased 9x13" baking pan. Cover and let rise until doubled (approximately 30 minutes.) Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven for 15 minutes, until golden brown. (Do not let get dark brown. While rolls are baking, beat the following ingredients until smooth.
1 (3 oz.) package cream cheese, softened
1/4 C butter softened
1 1/2 C powdered sugar
1/2 tsp. vanilla
1/8 tsp. salt
Spread cream cheese frosting over warm cinnamon rolls before serving.
Happy Eating! Make sure you take a walk afterward. Trust me. You're going to need the exercise.
Return to the Neighborhood.