Homemade cinnamon rolls are a breeze when created in your bread machine. This bread machine cinnamon roll recipe is foolproof and a perfect Saturday morning treat.
1¼ cups skim milk
⅓ cup vegetable oil or canola oil
⅓ cup sugar
1 teaspoon salt
3¾ cups all-purpose flour
2¼ teaspoons bread machine yeast
Cinnamon Roll Filling: ⅓ cup butter, softened to room temperature
½ cup brown sugar
1 tablespoon cinnamon
Cinnamon Roll Glaze: ½ cup powdered sugar to 1-2 tablespoons milk
Place all ingredients in order recommended by your bread machine manufacturer.
Select DOUGH CYCLE and start machine.
Preheat your oven to 100°F and then turn off.
When dough cycle is complete remove from machine.
Roll out to about 12 x 15″ and spread with butter or margarine. Sprinkle cinnamon-sugar mixture over all and roll up tightly .Roll it tightly and slowly, being careful to keep all the filling inside. At this point you should have a long log that you can cut your rolls from. You can wrap the dough with plastic and store in the fridge overnight or you can slice your rolls and put them on your cookie sheet or pizza stone.
If preparing now, cut into as many rolls as you want. (I usually make ten large rolls).
For the next day or right away: Cover with cloth and put in the warm oven for 45-60 minutes to rise.
When doubled remove from oven.
Turn oven to 400°F and when you put the buns in the oven, reduce temperature immediately to 375° and bake for 12-15 minutes or until done.
When the rolls are done, drizzle your frosting over the rolls and serve them warm or room temperature (although they are best served warm).
Recipe by The Motherload at http://momadvice.com/blog/2013/02/bread-machine-cinnamon-rolls