* 1 cup warm milk (110 degrees F/45 degrees C)
* 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, packed
* 2 1/2 tablespoons ground cinnamon
* 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
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, about 20-25 minutes. Remove from oven and immediately invert the pan of hot rolls onto a cookie sheet that has been lined with tinfoil. This gives the delicious cinnamon filling to stay in the rolls!
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
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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