Friday, November 5, 2010
Cinnamon Rolls....seriously good
1 cup warm milk (110 degrees F/45 degrees C) 2 1/2 tablespoons ground cinnamon
2 eggs, room temperature 1 cup brown sugar, packed
1/3 cup margarine, melted 1 (3 ounce) pkg cream cheese, softened
4 1/2 cups bread flour 1/4 cup butter, softened
1 teaspoon salt 1 1/2 cups confectioners' sugar
1/2 cup white sugar 1/2 teaspoon vanilla extract
2 1/2 teaspoons bread machine yeast 1/8 teaspoon salt
1/3 cup butter, softened
Dissolve the yeast in the warm milk in a large bowl. Mix in the margarine, salt, sugar and eggs. Add flour and mix well. Knead the dough into a large bowl, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until doubled in size. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.