Categories: Breadmaker, Breakfast, Brunch

Ingredients

• 1/2 c warm milk (110 degrees f/45 degrees c)
• 1 large egg, room temperature
• 2 2/3 tablespoons butter, melted
• 2 1/4 c flour
• 1/2 tsp salt
• 1/4 c white sugar
• 1 1/4 tsp bread machine yeast
• FILLING:
• 1/2 c brown sugar
• 1 1/4 Tbsp cinnamon
• 2 2/3 tbsp butter, softened
• (makes 6 rolls- or 1 lb dough - original recipe is doubled but not 100%sure that will fit in our breadmaker?)

Directions

1. 1 DOUGH:

2. Place ingredients in bread pan in order they are listed. Select the dough cycle.

3. 2 Once the bread machine had done the work, turn dough out onto a floured surface. Cover with a clean dish towel and let rest for 10 minutes.

4. 3 Meanwhile, mix brown sugar and cinnamon together, cover; set aside.

5. 4 Once dough has rested for 10 minutes, roll out into a 16 × 21-inch rectangle (half this size if using recipe for just 6 rolls, not 12) Spread dough evenly with softened butter and sprinkle evenly with brown sugar/cinnamon mixture.

6. 5 Roll dough up (starting with long edge) tightly; slice (using sharp knife) into rolls. Place rolls into a lightly greased baking pan. Cover and let rise until nearly doubled (about 30 minutes).

7. NOTE: You can cover and put in refrigerator over night. They will rise in the refrigerator and this will take a lot of prep time off the next morning. IF baking the next day, take rolls out of the refrigerator 30 minutes prior to baking.

8. 6 Preheat oven to 400 degrees. Bake for 20 to 23 minutes (I did 23 but they weren’t quite soft enough- could have gone for less). After 15 minutes when rolls had lightly browned, I tented with a piece of foil to keep from over browning. Immediately turn rolls out onto a plate and then invert onto another plate to be rightside up after baking. Spread with frosting if desired.

Email to a friend | Print this recipe | Back