| Prep Time | 25 min |
| Cook Time | 10 min |
| Passive Time | 4 1/2 hours |
| Servings |
rolls
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Ingredients
Dough
- 1 large egg
- 1/4 c butter or margarine, softened
- 1/2 c warm water
- 1/2 c warm milk
- 1 tsp salt
- 1/3 c sugar
- 3-1/2 c bread flour
- 2-1/4 tsp active dry yeast
Cinnamon Filling
- 1/2 c butter
- 3/4 c brown sugar
- 1 Tbsp cinnamon
Cream Cheese Frosting
- 3 oz cream cheese softened
- 5 Tbsp butter softened
- 2 c powdered sugar
- 2 tsp Vanilla
Ingredients
Dough
Cinnamon Filling
Cream Cheese Frosting
|
|
Instructions
- Put ingredients into bread maker in order specified by your instruction manual. (It will usually be in the order given or the exact opposite.) Select a large loaf size and the dough setting and start.
- When dough is ready, remove it from the bread maker, cover with a dry cloth and let it rest on a floured surface for 10 min.
- Place dough on floured surface. Roll dough into a 20×10 inch rectangle. Spread with butter. Combine brown sugar and cinnamon and sprinkle on top of butter. Roll up, rolling from the long edge of the rectangle dough.
- Cut into 15 (large) or 20 (medium) pieces and place on a greased cookie sheet or a cookie sheet covered with parchment paper.
- Raise for 3 hours, or until double or triple in size.
- Bake at 400* for 10 min or until top starts to turn golden brown.
- While cinnamon rolls are baking, beat softened cream cheese and butter with a mixer until well combined. Add powdered sugar and vanilla and beat until creamy.
- Cool for 5 minutes and spread frosting over the top.
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