Cinnamon Rolls

There's something about fall, cool weather and baking. Maybe if I make a batch of cinnamon rolls our temperatures will dip out of the 90's. . . worth a try. I've adapted my recipe to make just one 9X13" pan of rolls and use my bread machine. Here we go.

Cinnamon Rolls:
1 1/4 c warm water
1/4 c powdered milk
1/4 c sugar
4 T butter
2 t yeast
1 beaten egg
3 3/4 c flour
1 1/2 t salt
Place all ingredients in bread machine according to your machines directions. This should be a soft dough, may have to add more or less flour to obtain that. Use dough cycle. When complete, roll out on floured surface to approx. 10" X 12". Slather with soft butter, about 1/4 c, spread generously with brown sugar, 2-3 handfuls, and sprinkle generously with cinnamon. Add nuts and/or raisins if you don't have anyone whining over those additions. Such a harsh comment.

Roll up, stretching slightly to keep shape.

Slice with sharp knife, about 1" wide will give you about 1 dozen rolls.

Place in greased/sprayed pan.

Let raise until doubled in size. I like to preheat oven for just 1 minute. Shut off oven, place pan in warmed oven to raise - 45-55 minutes. Bake in preheated 350* oven about 15-20 minutes until done and browned.

Frosting: Melt 2-3 T butter, add 1 t vanilla, mix and add powered sugar stirring until it looks like this. Very solid and unappealing.

Thin with a little water, beating until of spreading consistency. Now it's smooth and lovely.

Frost, cool as long as you can stand to wait, then eat!!! If they're not bad enough already, spread butter on them and then eat. If cooled completely, warm about 15 seconds in microwave.

Now, if word gets around that you bake cinnamon rolls, your life will never be the same. You have now been forewarned.