Cinnamon Rolls with Cream Cheese Frosting for the Bread Machine.

Wow, I think I should have halved the cream cheese frosting part of the recipe as well.  I initially did, but then when it made enough dough for two pans, I went ahead and made the entire amount of frosting.  I just ate one and had to scrape off frosting.  However, these rolls are better after being refrigerated overnight.  Even the massive amount of frosting is good.

Here's the recipe I adapted to be made with a bread machine.

Cinnamon rolls for Bread Machine.

Ingredients:

Dough:
1/2 Cup of warm water
1/4 C
1 package or 1 Tbsp active dry yeast
1/4 Cup of milk
1 Tbsp of butter
3/4 Teaspoon of salt
1 egg
2.5 Cups of all purpose flour

Filling:
2 Tbsp butter
2 Teaspoon of cinnamon
3/4 C Brown sugar

Frosting:
1/2 Teaspoon of vanilla extract
1/2 package (4 ounce) of cream cheese
1 Cup of powdered sugar
1/4 Cup of butter

Cooking instructions:

1.  Put 1/2 cup warm water 80 degrees. 

2.  Add egg and milk.

3.  Add flour, 1/4 C granulated sugar, salt, 1 Tbsp melted butter.

4.  Add dry yeast.  (If using timer function, make a well in the flour and put yeast in the well to avoid mixing early).

5.  Start the bread maker on the dough setting. 

6.  Stop bread maker.  Remove dough from bucket.  Turn out onto lightly floured board punch down.  Cover with plastic wrap and let rest for 10 minutes.  

7. Shape into an 18 x 9 inch rectangle (approximately). Melt 2 Tbsp of butter and brush the rectangle with melted butter. Combine 3/4 cup brown sugar, 2 Tbsp ground cinnamon.  Sprinkle half of the sugar mix over dough. Roll each up to make 18-inch roll. Seal edges firmly. Cut each roll into several pieces, mine made 26 about a ½ inch wide. The ends usually have little to no filling, so I hold back a little in reserve and dip them in it.

8. Place, cut side up, in a greased 9 inch round cake pans or greased 8-inch square pans. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake in moderate oven (350 F) about 20-25 minutes, or until done (golden brown). Remove from pan and place on plate to frost.

9.  CREAM CHEESE ICING: In a medium microwave safe bowl cut cream cheese and butter into pieces.  Microwave for 30 seconds or slightly longer if needed.  Using a mixer on low mix until creamy. Beat in the vanilla. Beat in the sifted powdered sugar and mix until smooth scraping sides as needed. Put the icing on the hot rolls and let it cool down a bit.

10. Enjoy.

Adapted from Fleischmann’s Creative world of baking (mid 1970′s) as found on Blog of Alexandra titled I Adore Food. 

Changed by Donna Robb to be able to be used in a bread machine, which included halving.  Also changed margarine to butter.  The granulated sugar for the filling to brown sugar. 

Still makes about 24-26 smaller rolls.  Also changed proofing and finishing process.

Updated 5/9/15 to add more butter and cinnamon to the filling and clarify some steps. Renumbered to break into more logical steps.

Bread making lessons I am learning.

Well, my goal today is to make some lighter yeasty bread than the recipe with my breadmaker calls for.  So I got out my trusty Joy of Cooking - the blue one.  The new one is awful.  I decided to use a basic recipe for two loaves of bread as the one for three was too large for my bread maker.  Well, the ingredients fit for two loaves, but after rising I would probably have a huge mess and a non-functioning bread maker:-(  I hadn't added the yeast mixture yet, so I scooped out all the flour down to the milk mixture.  Let that cool down to 85 degrees (didn't see that step even after reading three times).  So I popped it and a kitchen thermometer (best investment ever for a kitchen device after the bread maker) in my fridge.  Took about thirty minutes to cool down after scalding it.  Then I had to add the milk to the yeast and start stirring in flour, manually.  Then yep, you guessed it, I had to knead it.  Hopefully I did it long enough.  My hands were killing me.  Now it's raising for two hours before I have to deal with it again.  Now I know to halve that recipe and do it in the bread maker next time.  I am using all purpose flour as the loaves with the "bread machine" flour has so much gluten, it's way more dense than I like.  John said he could understand now how people lived off of bread and water in the past as it's super filling.  Good but just not as tasty as what I remember Grandma Wilson (Dad's mom) made.  I don't think they worried about things like bleached vs. unbleached flour back then.  So I used regular old all pupose flour like the recipe called for.  Now to go clean up my mess and start a recipe for cinnamon rolls with cream cheese frosting.  Mom and Dad are particularly anxious to try those!

I don't know what's gotten into me lately but I have been a bread making fool.  So far I have finished twelve loaves.  Today will be the equivalent of four more.  Biologically both my birth Mom and half-brother Loris were both big into breadmaking or so I have been told.  So maybe it's been "bred" into me. . . Har, har!

Boy the yeast from that rising dough sure smells good.  Y'all have a good day.