Recipe by Cooking to Perfection
Yummmmmmy! These cinnamon rolls are a must in our family. Every Christmas morning we serve these yummies to our family members. These rolls take a lot of extra effort, so we only make these on special occasions. I highly recommend that you take the time and try these rolls out. You wont be disappointed!
Top Review by SaraFish
These are pretty good! The sweet nutty filling is really yummy! I did have a little trouble with the dough. It came out of the bread machine very wet and sticky. I had to knead in another heaping 1/2 cup flour into it to make it workable. By the way, in step 1, it says to select the white bread button but on my machine, if I don't want it to bake the bread too, I press the dough cycle button. The cinnamon rolls came out pretty with nice sticky bottoms because of the greased and sugared pan. Next time, I'll use water or milk for the liquid in the icing instead of citrus juice - just a preference. Thanks for a nice recipe!
- 1 packet yeast
- 1⁄4 cup butter, melted
- 1⁄2 cup water
- 2⁄3 cup warm milk
- 2 1⁄2 cups bread flour
- 1 cup all-purpose flour (or whole wheat flour)
- 2 eggs, at room temperature
- 3 tablespoons sugar
- 1⁄2 cup butter, melted,about
- 1 cup brown sugar, about
- 1 tablespoon cinnamon
- 1 cup chopped nuts, optional
- 2 cups powdered sugar
- 2 tablespoons corn syrup
- 1 oranges, juice of or lemon
Directions See How It's Made
- In bread machine, add all dough ingredients and select white bread button.
- (This dough can be mixed manually, but you must knead the dough and let it rise until doubled in bulk.) When the bread machine cycle is over, roll dough out on floured board to a 22x14 inch rectangle.
- Brush the dough with melted butter.
- Combine filling ingredients and sprinkle on top of dough.
- Roll dough in a jellyroll fashion, starting with long edge.
- Seal edges, and cut into 10-20 rolls.
- Place cut side down, side by side, in greased and sugared 8 inch round pan, or glass baking dish.
- Cover and let rise in warm place until doubled, about 45 minutes.
- Bake at 350* for 20-25 minutes.
- Drizzle with icing, and serve warm.
- (This dough can be refrigerated after it has risen twice (doubled in bulk twice). Cover with plastic wrap and refrigerate overnight. Let dough come to room temperature before baking.).