Friday, June 22, 2007

Cinnamon Rolls (ABM)

**My picture (to be added later) only shows 9 rolls because I used an 8x8 pan and place the rest of the rolls on a cookie sheet, froze them for about an hour and then placed them into a freezer bag with the baking instructions written on them so I could make small batches later. These are incredibly easy, incredibly delicious and only take 20 minutes of work.**

In the bread machine:
1 cup milk
1 large egg
4 tablespoons butter or margarine
3 1/3 cups bread flour
3 tablespoons sugar
1/2 teaspoon salt
1 envelope active dry yeast, bread machine yeast or fast rising yeast

For the filling:
1/4 cup butter, melted
1/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg or pumpkin pie spice
1/3 cup nuts, lightly toasted, chopped (I skipped the nuts)

For the icing:
1 cup powdered sugar
1-2 tablespoon milk
1/2 teaspoon vanilla

Add the ingredients to bread machine as recommended by manufacturer. Program for the dough cycle. When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest for 15 minutes.

Roll dough into a rectangle, about 15x10-inches. 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 13x9 inch baking pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.

Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 mimnutes.

While the rolls are cooling, make the icing by combining powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin, add more powdered sugar, too thin, add more milk, until desired consistency is reached.

Cut apart and remove from pan.

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