DOUGH {in the breadmaker}
1 C milk {warmed in microwave for about 30-40 seconds}
1 egg
4 tbsp butter {softened or melted}
3 1/2 C Flour
3 tbsp sugar
1/2 tsp salt
2 tsp yeast {1 pkg}
Warm milk for 30-40 seconds, make sure it's not too hot and add yeast to the warmed milk. {I added a little sugar to start the yeast working}. Set aside.
In breadmaker put all dry ingredients {flour, sugar and salt}, make a well in dry ingredients and add egg, butter and yeast/milk mixture.
Let the breadmaker do all the hard work. It will knead once and then rise. After it kneads the second time, take it out of the breadmaker and let it sit for 10 minutes to rest.
Roll out dough into a large rectangle. Spread softened butter all over dough, sprinkle with cinnamon and then with brown sugar. Roll up dough on the long side of the rectangle and cut cinnamon rolls into 12 rolls.
In a 9x13 pan, spray with Pam or spread butter all over the edges. Put glops of butter all over the bottom {about 9-10}. Sprinkle with cinnamon and brown sugar. Drizzle light karo syrup over everything.
Place rolls on their sides in the 9x13 pan and let rise until double in size.
Bake for 15min at 350 degrees.
Dump out of pan IMMEDIATELY after they come out of the oven. {the gooey stuff in the bottom will harden as it cools and they will get stuck in the pan.}. I like to dump them onto a cooling rack and then back onto a cookie sheet lined with parchment paper.
While still warm, frost with frosting. {see below}
FROSTING
3-4 oz Cream Cheese
2-3 tbsp butter
5-6 C. Powdered Sugar
Milk to thin
vanilla flavoring
pinch of salt
Cream together cream cheese and butter until light and fluffy. Add vanilla flavoring and salt. Add powdered sugar. Use milk to thin until desired consistency. {This frosting can be a little more glaze like than cake frosting because you want it to run down the sides of the cinnamon rolls.}
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