Ingredients
DOUGH
3/8 cup milk (heated approximately 1 minute in microwave)
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup granulated sugar
3 cups bread flour or unbleached all-purpose flour
3 tablespoons dough relaxer (optional)*
3 teaspoons instant active dry yeast
FILLING
1 tablespoon butter, melted or softened
2 tablespoons granulated sugar
2 tablespoons firmly-packed brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins, optional
FROSTING
2 cups powdered (confectioners) sugar
2 teaspoons pure vanilla extract
4 tablespoons hot water
Method
1. FOR THE DOUGH: Add all the dough ingredients in the bread pan of bread machine.
2. Process according to manufacturer’s instructions for a dough setting.
3. When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface.
4. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.
5. Butter a 9 x 13 x 2-inch baking pan; set aside.
6. After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
7. FOR THE FILLING: Brush the softened butter over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
8. With a knife, lightly mark roll into 1 1/2-inch section. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.
9. Place cut side up in prepared pan, flattening them slightly.
10. If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature. They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
11. Preheat oven to 350 degrees F.
12. Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size.
13. Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes.
14. FOR THE FROSTING: In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.
15. Spread frosting over the cinnamon rolls while still warm.
16. Serve warm.
