Breadmaker Cinnamon Rolls


This is a lab favorite. The week after I give lab meeting, I provide the food. People get very excited for these! They’d also make a great Christmas morning or New Year’s Day breakfast, which is why I decided to post them now. My recipe is for the breadmaker, but you could easily (or not so easily) make it by hand.

There are three parts: the dough, the filling, and the icing. This recipe makes one 9×13 pan.



Dough:

1 c. warm skim milk (~100 degrees Fahrenheit)
4 tbsp margarine
1 egg, lightly beaten
3 3/4 c. bread flour
1/4 tsp salt
1/3 c. sugar
2 1/4 tsp yeast

Filling: 

4 tbsp melted margarine
3/4 c. brown sugar
2 tbsp cinnamon

Icing:

4 tbsp margarine
1 c. powdered sugar
~ 2 tbsp. milk
1/2 tsp. vanilla

Add the dough ingredients into the breadmaker, in order. Set on dough cycle. When finished, punch down dough, let rest a few minutes. Knead, let rise 30 minutes. In the meantime, mix the brown sugar and cinnamon for the filling. Punch down the dough, let rest five minutes. Roll out to 18″x11″ and cover with the melted margarine. Sprinkle the brown sugar/cinnamon mixture on top, and roll up, jellyroll-style. Slice into 18 pieces and arrange in a greased glass 9×13 pan. Cover with plastic wrap (touching the dough) and refrigerate overnight. Alternatively, let proof 35 minutes at room temperature. In the morning, let the glass adjust to room temperature before baking the cinnamon rolls at 350 degrees Fahrenheit for ~22 minutes (until golden brown). Mix icing ingredients in order (I use a hand mixer to do this–otherwise the sugar doesn’t dissolve evenly). Let the rolls cool a bit before icing!


Enjoy!


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