This month was no exception, and even though I stuck to the "traditional" version of cinnamon rolls, they were a treat I enjoyed throughout the entire process: mixing, assembling, baking, icing, and, of course, eating. :)
I actually really enjoy making dough from scratch, but was tempted by the idea of digging my bread machine out of the box it has been living in since we moved. So I promptly set it up in the middle of our living room (sorry, David) and got started.
The best part? I just poured a little bit of cream (with a drop of vanilla extract) into a partial bag of powdered sugar until I had a creamy consistency. Then snipped a corner off the bag and piped it directly onto the cooled rolls. The result wasn't very pretty but it spread out beautifully when the rolls were reheated. Win!
1.25 cups water
1.5 tsp salt
1.5 tbsp butter
2 tbsp granulated sugar
1.5 tbsp nonfat dry milk
3.75 cups all-purpose flour
1.5 tsp instant (bread maker) yeast
1 tbsp milk
.5 cup light brown sugar
1/8 tsp salt
1.5 tbsp cinnamon
1.25 cups powdered sugar
5-6 tbsp heavy cream
Place all of the ingredients into the pan of your bread machine, and program for "dough" and press start.
Transfer the risen dough to a lightly oiled work surface and roll the dough into a 15 x 18-inch rectangle.
Brush the dough with milk, leaving 1-inch bare along one long side. Combine the remaining filling ingredients and sprinkle them evenly over the dough.
Beginning with the long edge that's not bare, roll the dough into a long long. 8note; be careful not to roll the dough too tightly!* Pinch the edges to seal and turn the log seam-side down on your work surface.
Using a serrated knife or unflavored floss, gently cut the log into rolls at 1.5-inch intervals, leaving you with 12 rolls.
Transfer the rolls to a greased 13 x 9-inch baking pan, leaving 1 inch between them. Cover the rolls with lightly greased plastic wrap, and set them aside to rise until puffy, about 30 minutes.
Bake the rolls in a preheated 350 degree oven for 20-25 minutes, rotating the pan halfway through. Remove them from the oven and allow them to cool while preparing the glaze.
Place 1.25 cups powdered sugar into a small bowl. Add 5-6 tbsp heavy cream and blend until cream. Add additional cream, if needed. Drizzle over cooled rolls.