Cinnamon Rolls UPDATED

I've been tweeking and working on my cinnamon roll recipe. I feel like it keeps getting better, so I wanted to post my newest recipe.

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.}

Pumpkin Cinnamon Rolls

YES! They are as good as they sound!!!!

Amy found the original recipe on Pinterest, it is HERE. I like the instruction HERE better.

So then, I adapted it and made them into Cinnamon Rolls. I just rolled them out like cinnamon rolls after I had made the bread dough.

I followed the recipe exactly EXCEPT I used brown sugar instead of white sugar on the filling.  It's kindof a long recipe, but it's really easy once you start making them. Believe me, they are To. Die. For.

I didn't use rum in the glaze, I just used vanilla and I used more than it called for. About 1 tsp.

I also frosted some of the cinnamon rolls with the Brown Sugar Frosting from the last post. HERE.

Cinnamon Rolls

I made these for Christmas morning breakfast....they were super yummy.

I made the dough in my breakmaker and let it kneed and rise...then I rolled them out into a rectangle.

DOUGH

3 1/2 C Flour
3 tbsp Sugar
1 C warm water
1 pkg yeast {about 2 tbsp}
1 tbsp dry instant milk
1 tsp salt
1 tbsp butter

Mix according to your breadmaker. I put the warm water, yeast and 1 tbsp of sugar in a cup and let the yeast start to work. Add all dry ingredients to breadmaker and then add butter and mixture of yeast and water.

After they have risen once. Kneed down and roll into a large rectangle.

Spread butter on dough. Sprinkle with cinnamon and 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 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.


While still warm, frost with frosting. {see below}

FROSTING
2-3 C. Powdered Sugar
Milk to thin
Maple flavoring
pinch of salt

Put powdered sugar in bowl, add milk to thin until it's a glaze like consistency . Add maple flavoring and pinch of salt.

ENJOY!!!