Makes approx. 20 rolls
4 tbsp. melted butter
ROLLS: Place ingredients in your bread machine following the specifications of your machine regarding the order of the ingredients. Set for dough cycle. Alternatively you can mix and knead as you would any basic bread dough recipe.
After the dough cycle is complete, remove dough from the bread machine and roll into a rectangle that is approximately 17” x 10”. The more even the rectangle, the more nice cinnamon rolls you will have.
FILLING: Spread the softened butter over the dough as evenly as possible taking care to leave about a ½ inch or more of the long edge furthest from you without butter. Sprinkle the brown sugar and cinnamon mixture evenly over the butter.
Roll up tightly starting at the long edge. Once the roll is complete, pinch the edge that you left without butter onto the rest of the roll to seal. Slice the roll into ½ inch slices. Place in greased baking pans. I typically use one 9 x 12 pan and one 9 inch springform pan.
Put in a warm place and let rise until doubled in size then bake at 350 degrees for 15-20 minutes.
Spread frosting on warm rolls.
4 ounces softened cream cheese
1/2 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla
1 1/2 tsp. milk.
*You can also mix up a little extra brown sugar and cinnamon to sprinkle over the frosted rolls while warm and use your favorite white frosting recipe in place of the cream cheese frosting.