Glazed Cinnamon Rolls - Bread Machine Recipe #99272
The bread machine makes these rolls easy! I usually make them at night and refrigerate them to bake for the next day's breakfast. Adapted from Betty Crocker's Bread Machine Cookbook. Prep time listed includes the dough mixing time and rising time.
by Zewbiedoo
3 hours | 2½ hours prep
9 rolls
ROLLS
- 3/4 cup water, plus
- 2 tablespoons water
- 2 tablespoons unsalted butter, softened
- 2 1/2 cups bread flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon bread machine yeast
FILLING
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
GLAZE
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoon milk
- Place water, 2 Tablespoons butter, bread flour, 1/4 cup white granulated sugar, salt and yeast in the bread machine and start on dough cycle.
- Once dough is complete, roll out into a 9" square on a lightly floured surface.
- Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together (I mix it in a measuring cup).
- Spread 2 Tablespoons softened margarine over the dough and sprinkle with the cinnamon mixture.
- Roll up tightly into a log and pinch the edges to seal.
- Cut into 1" slices and place in a greased 9"x9"x2" square pan (brownie pan).
- Cover loosely with plastic wrap and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.
- Preheat oven to 375°F and bake 20 minutes or until golden brown.
- Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.
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