Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

These are my favorite cinnamon rolls. Usually when I make them I don't invert them on a plate, instead I leave them in the pan and top with an icing. These rolls are SWEET, almost half a roll satisfies you, ALMOST.

Ingredients Nutrition

Directions

  1. Make the dough in your machine on the Dough setting. (if you don't have a bread machine mix ingredients together in the order stated and then let rise, then roll out.).
  2. Roll out the dough into a 12 X 16 inch rectangle.
  3. Combine filling ingredients and spread over dough, leaving a narrow border all around. Beginning at one long side, roll into a cylinder and pinch seam to seal. Cut into 16 1-inch thick slices.
  4. Butter a 9 X 13 inch pan. Combine glaze ingredients and pour into pan. Lay rolls on top of glaze. Cover and let rise 1 hour or until doubled.
  5. Place the pan on a baking sheet (to catch any drips). Bake in a preheated 350 F oven for 25-30 minutes. Cool for 5 minutes. Invert onto a serving platter. Serve warm.