Cinnamon Rolls

Cinnamon Rolls 12 rolls

Dough 3 3/4 c flour  5 Tbl  butter, softened 1/2 c milk  1/2 c water  1 egg 1/3 c sugar, plus 1 tsp 2 3/4 tsp yeast  2 tsp salt Filling 3 TBL butter, softened 1 cup brown sugar 1 TBL cinnamon pinch of salt Frosting 2 cups powdered sugar 4 TBL butter, softened 1-3 TBL milk 1 tsp vanilla pinch of salt Dough Place water and milk in glass measuring cup.  I usually add a little more milk or water to measure 1 1/8 cups of mixture.  Add 1 tsp of sugar.  Heat in microwave about 30-60 seconds.  Liquid should be warm to touch, not hot or it will kill yeast.  Add yeast.  Put aside.  Put flour, 1/3 c sugar, 5 Tbl butter, egg, and salt in a bread machine.  Add yeast liquid mixture, the yeast should be foamy on top.  Set Machine for large normal dough cycle setting. When dough is done roll out lightly floured surface.  Roll into rectangle of close to 12x18 inches, does not have to be exact. 

Filling Spread 3 TBL of softened butter on dough, leaving a 1/2 inch border from top edge.  Mix brown sugar, cinnamon, and salt in small bowl. Evenly spread brown sugar mixture over buttered dough, leaving a 3/4 inch border from top edge. 

Roll dough into a tight cylinder starting with the longest edge closet to you.  Pinch the seam shut. Cut the dough cylinder into 12 even slices.  

Spray a 9x13 inch baking pan with cooking spray.  Place rolls in pan.  

Let rise in a draft free place for 1 hour or until doubled in size.   Preheat oven to 350 degrees.  Bake rolls for 25-30 or until golden brown.

Frosting While oven is preheating make frosting.  Place powdered sugar, butter and vanilla in mixer.  Mix on low spead until well mixed. Then mix on high speed for 2 minutes.  Reduce speed and add milk 1 TBL at a time until reaching desired consistency.  Remember when putting on warm rolls the frosting will get thinner. Spread evenly over rolls.

Let rolls cool for 10 minutes, frost and serve warm.  YUM!! *To make cinnamon rolls the night before. Follow above process until after you have sliced rolls.  Then, Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. Then follow the rest of the recipe from preheating oven on.