7 December 2008

Cinnamon rolls

I decided to bake cinnamon rolls this year. You can't buy this American delicacy here and I just felt like having some. I got hold of a recipe that ensured my bread machine did all of the hard work, then I finished them off ... and MMMMMMM, they are GOOOD! Here are some pics and the recipe, then I'm off to slide into a sugar coma to take a nap.

Cinnamon roll 4

Cinnamon roll 1

Cinnamon roll 3

Cinnamon roll 2

Old Fashioned Cinnamon Rolls

¾ cup milk
3 T water
1 large egg
¼ cup butter or margarine, cut up
¾ tsp salt
3 1/3 cups bread flour
3 T sugar
2 tsp Bread machine yeast

Filling and Topping
¼ cup sugar
1 ¼ tsp cinnamon
2 T butter or margarine, softened

Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If neccessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping.

Meanwhile, for filling, stir together the filling ingredients.

Divide dough in half. Roll half of dough into a 9x8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with half of the filling mixture.

Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 6 equal slice.

Repeat with remaining dough, butter and filling. Place all the rolls, cut sides up, into ONE greased 9x9x2-inch baking pan.

Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20-30 minutes.

Bake rolls at 350°F for 25-30 minutes or until done.

Cool slightly; remove from pan. Drizzle glaze over warm rolls. Serve Warm

4 T of butter, melted
Mixed in with 2 cups of confectioners' sugar
1 tsp of vanilla added and then 1-6 T of HOT water ONE TBSP at a time to get the right consistency

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