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Monday, January 20, 2014

Cinnamon Rolls From The Bread Machine

Before they are cooked

Christmas morning is the best time for cinnamon rolls...

This year, I went to the pantry and found my bread machine so that I could  make some hot, sweet, delicious cinnamon rolls for breakfast.

Ready to go into the oven...

It was so easy to do with the bread machine... I just measured all the ingredients into the machine, programmed it to be done at 7 am, and went to bed.  I awoke to the wonderful smell of yeasty goodness known as cinnamon roll dough.

All that was left to do, was roll it out, spread it with butter, cinnamon, and sugar, cut it into rolls and bake it!  Oh, ya.... I also had to wait about an hour for them to double in size. 

In our home we have a love of anything maple, so on top of the hot cinnamon rolls, I put a generous amount of maple glaze... Yumm....

Heavenly and amazing Maple Glazed Cinnamon Rolls...

Recipe from my bread machine instruction manual.

The recipe says it makes 24 rolls, but we like ours big and soft, so I cut them into only 14 rolls, that are the prefect size for a lazy morning with a pot of coffee or tea.

Cinnamon Rolls From the Bread Machine (2 lb.size of dough) 

Put the ingredients into bread machine in the order given.  
Set time delay for dough cycle if you want it ready in the morning.  
Make sure that the yeast sits on the top of the ingredients, protected in a well of flour so that it doesn't get wet and activate early.

1 egg plus enough water to measure 1 1/2 cups
1 tsp. Lemon Juice
1/2 cup sugar
1/3  cup oil
3 1/2 cups of bread flour
1 cup of whole wheat flour
1 1/2 tsp. salt
2 tsp. dry yeast

Filling Ingredients:
1/2 to 1 cup of butter slightly melted.
1/2 to 1 cup brown sugar packed tightly
3 Tb. Cinnamon

Mix together sugar and cinnamon, set aside.

Glaze ingredients:
1 1/2 cups powdered sugar
milk (as much as needed to get the right pouring consistency)
2-3 tsp. maple extract.

Roll out your dough when done in the machine to about 16x24 inch rectangle on a lightly floured surface.

Spread melted butter all over the dough.

Sprinkle, and spread the brown sugar and cinnamon mixture over the dough.
( this is where the fluctuation of the amount of sugar comes in, I didn't think it had enough, so I added more to cover it nicely)

Roll the dough up into a long roll, working carefully to keep the filling tightly inside the roll.  Go slow and carefully.  At the final edge, pinch the seem together as much as possible to help the rolls not unravel when in the processes of growing to double their size.

I divided the roll in two equal lengths, since I was putting them into 2 -9x13 pans, and wanted them to cook evenly.

After dividing the two sections, I sliced the two sections into 6 or 7 separate rolls.  Place the cut rolls, cut side down into a well greased or buttered pan to double in size in a draft free warm place. 
I turned my oven on 200 degrees for about 15 min, then turned it off an placed the pans in the oven to keep warm.  It took a little over an hour for them to grow to perfection.

Bake at 350 degrees for 25-35 min until nice and golden brown, and they smell done... you will smell the wonderful scent of cinnamon rolls wafting through the house...

put your powdered sugar in a bowl, add extract, and enough milk to get a nice drizzle consistency.   (You might add more powdered as needed if you add too much milk, this always happens to me, I have to keep adding until it is just right, and if it doesn't have enough of a maple taste, add more maple, taste, add, taste add....) 
As soon as the rolls come out of the oven, drizzle the glaze over both pans of rolls.... allow to cool about 10 to 15 min so that the glaze will have time to set a bit and soak into the rolls...

And just one more photo of these beauties, just because...

Hope you make these and enjoy them as much as we did!

And don't forget to brew up a nice big pot of Coffee or Tea... It will be a perfect combination.


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