The Livingstons

The Livingstons

Saturday, October 29, 2011

Cinnamon Rolls

Greg and I decided to make some cinnamon rolls last night. We were so excited, especially Greg. We have a bread-maker, so we made the dough, rolled it out after it was finished, spread butter all over it and poured cinnamon and brown sugar onto the dough, rolled it up, cut it into little rolls, and started baking the 17 cinnamon rolls we had created (it sounds more complicated than it really was).

Somebody was a little anxious for the cinnamon rolls to finish baking...

They turned out perfectly! And they are so tasty, and pretty cheap! I love baking with my wonderful husband!

Here's the recipe:

Best Cinnamon Rolls

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast

• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened

• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.


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