Quick-n-Easy Bread Machine Cinnamon Rolls

Greetings friends!

This is a super easy, super tasty recipe that you can conveniently make in your bread machine.

(like I always say, less hassle, more fun!)

Supplies

For this recipe I'm using the Zojirushi (BB-PAC20) Bread machine.

If you don't have that, I'm sure some adjustments could be made.

Step 1: Getting Started

For the dough, You'll need-

• 1 1/4 Cups Milk
• 1 Tsp Vanilla Extract
• 3 Tbsp Butter (cubed)

----------------------------------

• 3 Cups All-purpose Flour
• 3 Tbsp Sugar
• 3/4 Tsp Salt

----------------------------------

• 2 Tsp SAF Yeast (or 2 1/2 Tsp bread machine yeast)

----------------------------------

Put all these in your machine in written order.

I selected the "Quick" and "Dough" options, and it mixes and proves the dough in the machine. (a.k.a takes out the hard part) The procedure takes about 45 minutes. (adjustments for time and selection vary. but there still has to be a proving/rising time because of the yeast)

Step 2: Making the Rolls

Now that your dough is ready, we can make the rolls!

You'll want to work while the dough is still slightly warm so it'll cooperate more.

Get a small dish to put flour in (you won't need a lot since the dough needs to be kept relatively springy) and

Roll the dough into a rough rectangle shape.

Take a couple Tbsp of butter and spread around the surface of the dough (It doesn't have to be a whole lot, just so the filling can stick) and leave a 1" gap on the very edges so they can be rolled, but fill shorter ends equally.

Grab your cinnamon filling (3/4 C Brown Sugar and 1 Tbsp round Cinnamon)

And evenly spread around the buttered areas. (Be sure to get it closest to the edge on the shorter sides, the end rolls need it too!)

Slowly start rolling it away from you, making sure to keep it tucked tighly.

Once you have your delectable roll of goodness ready, it's on to the cutting!

Step 3: Cutting the Rolls

We're almost there! once you have your roll prepared, we need to cut the little spirals.

Make sure you have a dish ready to put your spirals in. (Depening on the spiral size, you'll need a bigger/smaller Dish, but generally a 9" by 13" works for any.) spray the dish with any generic pan spray, it doesn't really matter.

Get some twine (It doesn't really matter what kind you use, you could probably get away with using embrodery floss. it's just about the thickness of the string.) and slide it under the log carefully. Determine the size you want the spirals, and place it there gently. make sure the twine lines up evenly underneath. Then cross the strings over each other, and pull forcefully, but slowly. Place your finished roll in the pan just barely touching each other, or however you can fit it in. (keep in mind the second proving will make them rise more.)

Once you have them all lined up in the pan, get a piece of wax paper/saran wrap, spray it with the same pan spray as before, and lay it over the pan. Set a timer for 45 minutes and let them prove.

Step 4: Baking and Finishing!

After the second proving, slap those puppies in the oven for 30-35 minutes or until golden brown (if they start to get too brown early on, you can put foil on the top of the pan while it bakes the rest of the way.)

(I don't have a photo for them baking, sorry.)

Glaze while hot! big important!

I usually just improv the icing, but I'd say its a 1-3 ratio Powdered sugar to milk/etc. but you can adjust it however you like it.

Pour the Icing over the hot rolls, and let cool at least 10 minutes.

Then enjoy!

These rolls are super bready and sticky, and make a perfect snack with coffee/tea/etc.

For Storage-

Place a tea towel over dish.

will keep for 3-5 days.

Thank you for reading this! be sure to vote for me in the baking contest, and have a nice day!

-Sky