* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt
Place the dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter leaving about 1/4" at the sides (this makes it easier to get a good seal and keeps the filling from dripping out) and sprinkle evenly with sugar/cinnamon mixture.
Roll up dough lengthwise, starting from the middle and out to the ends, then cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 350 degrees F
Bake rolls in preheated oven until golden brown,
While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread half off the frosting onto the HOT rolls, wait 5 minutes, spread the remaining frosting on the semi-hot rolls. This is what gives them that lovely frosting coating you see on top at the store, but allows the delicious frosting to melt into the roll itself.
Other Tips/ Techniques:
Some folks don't like to flip their cinnamon buns after baking- instead of flipping you can use a rolling pin on the dough/cinnamon sugar and gently press it into the dough. I've found that this technique doesn't work well for me.
Another technique you can try is to lightly sift a tiny amount of flour over the butter/cinnamon/sugar to help it "stick" better in the roll.
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