If the aroma of fresh-baked bread lures you to the kitchen, cinnamon rolls in the oven will get you running. I have a recipe that works every time. Some patience is required with all yeast breads. You have to let the dough rise twice, but the extra time and simple steps are well worth it.
I mix the dough in a bread maker, but it also can be done in a mixer with bread hooks or by hand. If you don’t use a bread maker, use warm water and allow the yeast to soften in it before adding to the other ingredients. Let me know how your yummy rolls work out.
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Buttery Cinnamon Rolls
Begin by mixing the ingredients for the bread dough. (This dough recipe also makes delicious loaves and rolls.)
1 cup water
1 large egg
3 ¼ cups bread flour
4 tablespoons sugar
1 tsp salt
3 tablespoons dry milk
¼ cup softened butter
1 ½ teaspoons active dry yeast
Allow the dough to rise.
Divide dough into three pieces. Roll each section into an 8 X 9-inch rectangle.
Spread each rectangle with ¼ cup butter. Sprinkle ¼ cup brown sugar, 1 tsp cinnamon, and 1/3 cup raisins if desired, evenly across the dough.
Roll up the dough lengthwise keeping it as tight as possible. Pinch to seal.
Cut into 1-inch pieces.
Place on greased baking sheet or baking dish.
Allow to rise for about one hour.
Bake in a 374°F oven for 10 to 15 minutes. Cool. Frost with cream cheese or vanilla frosting.
Cream Cheese Frosting
3 ounces of cream cheese
1 tablespoon milk
1 teaspoon vanilla
1 ½ cups confectioners’ sugar
Mix all ingredients together until smooth. If consistency is too thick, add a couple drops more of milk.
©2014, Mary K. Doyle