Prep 25 mins
Cook 3 hrs
Somehow, just the scent of cinnamon rolls bring to mind a warm and cozy house. I had a real estate agent tell me to bake something with cinnamon when showing my house. Cinnamon is comforting, so get comforting! Prep time and servings will vary. These two are guestimated.I almost forgot, I sold my house! Sometimes I add a little maple flavoring or orange juice to my icing, just for something different.
For the rolls
- 236.59 ml milk
- 1 large egg
- 59.16 ml butter or 59.16 ml margarine
- 787.84 ml bread flour
- 44.37 ml sugar
- 2.46 ml salt
- 9.85 ml active dry yeast or 7.39 ml bread machine yeast or 7.39 ml fast rising yeast
For the filling
- 59.14 ml butter, melted
- 59.14 ml sugar
- 9.85 ml ground cinnamon
- 2.46 ml ground nutmeg
- 78.07 ml nuts, lightly toasted, chopped
For the icing
- 236.59 ml powdered sugar
- 14.79-29.58 ml milk
- 2.46 ml vanilla
- Add the ingredients to bread machine as recommended by manufacturer. Program for the bread 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 minutes. 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.
The dough in this recipe is perfection. It's so easy to work with, tastes great and bakes up to make the softest, loveliest buns ever. This is a real keeper and it's now my go to recipe for dough in any sweet roll recipe. I filled the buns with brown sugar, raisins and plenty of cinnamon. Just the way my DH likes them. Made for my Hubby and Sweet December 2013.
For the filling I put almost 1/8 cup butter melted. Cause I thought that 1/4 cup would be too much, too wet. But at the end, I think I should have put the 1/4 cup butter. Is it really 1/4 cup butter melted? I used a little bit more cinnamon and no nutmeg. It's delicious. Thanks Fluffster :) Made for Newest Zaar Tag.
Oh man... these are time consuming, but oooohhhh, so worth it! Next time I will likely double the recipe... or triple... mmm, maybe quadruple... More, more, more! I made the dough the night before and let it rise in the fridge overnight.