Well, homemade cinnamon rolls have been on my list of things to make for some time. I have wanted to make them for quite some time, but I am a little weary of yeast-based bread. We do regularly make pizza crust, so I am not quite sure why I have this hesitation. Nonetheless, I still had not attempted homemade cinnamon rolls.
The recipe makes a full 9×13 pan of rolls. They do turn out huge! Enjoy!
- 1 c. warm milk (110 degrees F)
- 2 eggs, room temperature
- 1/3 c. margarine, melted
- 4-1/2 c. bread flour
- 1 tsp. salt
- 1/2 c. white sugar
- 2-1/2 tsp. (1 pkg.) yeast
- 1 c. brown sugar, packed
- 2-1/2 Tbsp. ground cinnamon
- 1/3 c. butter, softened
- 6 Tbsp. butter, softened
- 4 Tbsp. heavy cream
- 1 tsp. vanilla extract (I also used maple extract)
- 2 c. powdered sugar
- Place first 7 ingredients in the pan of a bread machine. Select the dough cycle and press start. The dough can also be made by hand using steps found on allrecipes.com.
- After the dough cycle is finished, turn dough out onto a lightly floured surface. Let rest for 5-10 minutes. Meanwhile, ina small bowl, combine brown sugar and cinnamon. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 c. softened butter and with cinnamon-sugar mixutre. Roll up dough tightly and cut into 12 rolls. Place rolls in a lightly greased 9×13-inch pan. Cover and set in the refrigerator overnight.
- In the morning, let rolls rest at room temperature for 30-45 mintues. Preheat the oven to 350 degrees. After resting, bake rolls at 350 degrees for 20-25 minutes until golden brown. While rolls are baking combine frosting ingredients. Spread frosting on warm rolls before seving.