Sticky Honey Cinnamon Rolls
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.
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INGREDIENTS
NutritionDOUGH
- 3⁄4cup water
- 1large egg
- 3tablespoons oil
- 2tablespoons honey
- 2 1⁄4
- 3⁄4
- 2tablespoons powdered milk
- 1teaspoon fine sea salt
- 2teaspoons active dry yeast
FILLING
- 3tablespoons melted butter
- 1⁄4cup honey
- 1 1⁄2tablespoons cinnamon
GLAZE
- 5tablespoons melted butter
- 5tablespoons honey
- 3tablespoons powdered milk
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DIRECTIONS
- 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.).
- Roll out the dough into a 12 X 16 inch rectangle.
- 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.
- 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.
- 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.
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