For those of you dieting in the New Year my apologies but these were too good not to share!
I dusted off the breadmaker the other day to make these Cinnamon Rolls. Yes, I said dusted off. My breadmaker used to be the second most used small appliance in my kitchen after my slow cooker but over the last 4-5 months it has sat unused. Time to get it out and start making my own bread again especially with the drop in temperatures hot bread and butter sounds divine.
I don’t usually make breakfast for the family. Once in a while we will have a big weekend breakfast (more like a brunch) but all other days it is fend for yourself. We decided to make the cinnamon rolls because it was so cold out and snowing that no one wanted to do anything.
These were delicious! That my breadmaker did the “hard” work was great. I put everything for the dough in the breadmaker and 1 hour later my dough was ready to go. Stretch the dough out and add filling. Cut the rolls and let raise again. Bake, frost and eat!
The frosting was a bit thick for me but my children prefer it that way. If you frost them when they are warm the frosting melts some.
Breadmaker Cinnamon Rolls with Cream Cheese Frosting
- 1 cup warm milk
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 1/3 cup sugar
- 1 teaspoon salt
- 4 1/2 cups flour
- 2 1/2 teaspoons yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons cinnamon
- 1/3 cup butter, softened
- 1 tablespoon flour
- 6 oz. cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Place all the dough ingredients in your breadmaker in the preferred way for your breadmaker. Mine ingredients are listed in order for ours. Turn on breadmaker to dough setting.
- In a bowl mix together the ingredients for the filling and set aside.
- Once dough is done remove from breadmaker and stretch the dough out into a large rectangle on a floured surface. Spread the filling over the dough with a butter knife.
- From the long side of the rectangle roll the dough into a neat log pinching the side closed as you reach the end.
- Cut dough into 12-14 equal sized pieces and place in a 13″ x 9″ greased pan. Place the pan in a warm area and allow the buns to double in size – about 30-40 minutes.
- Preheat oven to 375 degrees.
- While dough is raising make the cream cheese frosting by mixing together the cream cheese and butter until creamy. Slowly stir in the sugar, vanilla and salt until no lumps remain. Refrigerate frosting until ready to use. If you would like it a bit thinner add 1 – 2 tablespoons of milk at a time until desired consistency.
- Once buns have raised place pan in the oven to bake for 18-22 minutes. Watch them carefully and turn pan half way through cooking time. You want the center rolls to be cooked through and not raw in the center.
- Once rolls are cooked through remove pan from the oven and frost while warm.