These were so good, very easy and Mairi really enjoyed helping make them as well.
Bread Machine Cinnamon Rolls
1C milk
1 egg
4T butter
3T sugar
1 1/2t salt
3 1/3C bread flour
2t dry active yeast
add to bread pan in order listed
use dough cycle
When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes. Roll dough into a rectangle, about 15 x 10 inches.
Filling:
1/4C melted butter
1/4C sugar
2t cinnamon
1/3t nutmeg
1/3 cup chopped and lightly toasted nuts (optional, i did not use these)
Spread 1/4 cup melted butter over dough to within 1 inch of edges, Then sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8 inch long piece of dental floss, cut roll into 1 inch pieces. Place rolls cut side down into a greased 13 x 9 inch baking pan. Cover and let rise in warm, draft free place until double in size, about 30 to 45 minutes.
***sidenote: i personally mixed the sugar and spices all together and shook it out via a shaker. I have also heard it's even better to mix the butter, sugar and spices all together. I will try that next time and let you know. ***
Bake in preheated 375 degrees F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin or too thick, add more powdered sugar or milk, respectively, until desired consistency is reached. Cut apart and remove from pan.
***i do not like this traditional icing, I prefer a buttercream or cream cheese-so i made a vanilla buttercream for them, just added some butter to the icing mix***
1C milk
1 egg
4T butter
3T sugar
1 1/2t salt
3 1/3C bread flour
2t dry active yeast
add to bread pan in order listed
use dough cycle
When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes. Roll dough into a rectangle, about 15 x 10 inches.
Filling:
1/4C melted butter
1/4C sugar
2t cinnamon
1/3t nutmeg
1/3 cup chopped and lightly toasted nuts (optional, i did not use these)
Spread 1/4 cup melted butter over dough to within 1 inch of edges, Then sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8 inch long piece of dental floss, cut roll into 1 inch pieces. Place rolls cut side down into a greased 13 x 9 inch baking pan. Cover and let rise in warm, draft free place until double in size, about 30 to 45 minutes.
***sidenote: i personally mixed the sugar and spices all together and shook it out via a shaker. I have also heard it's even better to mix the butter, sugar and spices all together. I will try that next time and let you know. ***
Bake in preheated 375 degrees F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin or too thick, add more powdered sugar or milk, respectively, until desired consistency is reached. Cut apart and remove from pan.
***i do not like this traditional icing, I prefer a buttercream or cream cheese-so i made a vanilla buttercream for them, just added some butter to the icing mix***
I made these today and they are excellent! :)
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