I made these yesterday. There is only one left and I am trying very hard not to eat it – I know my boys will come home thinking there are still two left, like when they left this morning! 😉 (The twins shared one!)
1 cup warm milk
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar
2 1/2 tablespoon cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
a couple of drops of cinnamon candy oil
** we like more frosting on our cinnamon rolls, so I double this recipe, but still use only a couple of drops of the cinnamon oil
Place the first set of ingredients in the bread machine, press the dough cycle. After the dough has doubled in size, turn the dough out on to a lightly floured surface, cover, and let rest for 10 minutes.
Combine the brown sugar and cinnamon. Roll the dough in to a 16×21 inch rectangle. Spread the dough with 1/3 cup of butter and sprinkle evenly with the brown sugar/cinnamon mixture. Roll up the dough lengthwise and cut in to 12 rolls. Place the rolls in a lightly greased 9×13 inch pan. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees. Bake rolls until golden brown, about 15 minutes.
Beat together the cream cheese, butter, powdered sugar, vanilla and salt. Frost the cinnamon rolls while still warm.