These cinnamon rolls will add some rolls to your waistline! And you don’t have to use one of those ghastly spring-form tubes of yucky, fake dough. These are great with nuts or neutered (i.e. no nuts… heh).
THE DOUGH
Ingredients
- 1 cup Whole Milk
- 2 tbsp. Water
- 3 tbsp. White Sugar
- 3/4 tsp. Salt
- 1 Large Egg
- 1/4 cup Butter or Margarine, Softened
- 3-1/3 cups Bread Flour
- 2 tsp. Active Dry Yeast
Directions
- Add all ingredients to bread machine pan in order listed.
- Select Dough cycle and press Start.
THE FILLING
Ingredients
- 2 Full Sticks of Butter or Margarine, very softened
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- As much Cinnamon as you can handle (At least 2 tbsp.)
- 1 cup Finely Chopped Walnuts or Pecans (Optional)
- Mix butter or margarine, brown sugar,white sugar, and cinnamon together into a thick, goopy* paste.
- Don’t mix in the nuts; those come later.
THE FROSTING
Ingredients
- 2 cups Powdered Sugar
- 1/4 tsp. Vanilla
- 1-1/2 – 3 tbsp. Whole Milk
- Mix all ingredients together into a thick, runny* paste.
- If frosting is too thick, add a bit more milk; if too thin, add a bit more powdered sugar.
*What’s the difference between “goopy” and “runny” you might ask? If you put a “goopy” paste in a bowl, it will hold it’s shape, whereas a “runny” paste will lie flat. That’s my story and I’m sticking to it!
THE ROLLS
- Spray two or three (depending on size) baking pans or cake pans with a LOT of cooking spray. This recipe makes about 14-16 rolls.
- When dough cycle has completed, turn out dough onto a floured surface.
- Use a rolling pin to roll out the dough out into a large rectangle, about 1/2 inch thick.
- Smear entire surface with filling, as evenly as possible.
- Sprinkle nuts evenly over the filling. (Optional)
- Gently roll up the dough rectangle lengthwise, avoiding squeezing or pressing.
- With a long, sharp knife, cut the rolled dough into 1 to 1-1/2 inch sections of equal size.
- Arrange sections in baking pans, leaving at least 1 inch between each roll.
- Rise in an unheated oven for about 30 minutes until doubled in size.
- With pans still in the oven, turn oven on to 350 degrees, and bake for 22-25 minutes until golden brown.
- Remove from oven and allow to cool for only about five minutes.
- Use a piping bag with a large, round tip to swirl icing all over the hot cinnamon rolls. The frosting will melt and run into every crack and crevice.
Sneaky Trick: If you’re having trouble getting your filling to spread, use a large, wet pastry brush (or a new, wet paint brush). The filling won’t stick to it as much as it will to a spoon or spatula, especially when it’s wet, and a tiny bit of extra moisture won’t hurt your dough and filling at all.