Cinnamon Rolls

Nothing beats warm gooey cinnamon rolls on a rainy afternoon. Especially when your bread machine takes care of all the hard labor.


Cinnamon Rolls

1 cup warm milk
2 eggs
1/3 cup butter, melted
1 teaspoon salt
4 1/2 cups bread flour (I use all purpose)
1/2 cup white sugar
2 1/2 teaspoon active dry yeast


Filling:
Brown sugar
Cinnamon
1/4 cup softened butter

Frosting:
4 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Place ingredients for the dough in the pan of your bread machine in the order recommended by the manufacturer. Select dough cycle and press start.
2. When the cycle is done, turn dough unto a floured surface, cover and let rest for 10 minutes. Preheat oven to 350 degrees.
3. Cut dough in half and roll each half into a rectangle. Spread each rectangle with half of the softened butter. Spread some brown sugar on top and then sprinkle with cinnamon. (I just use as much as I feel like using, no measuring here.) Optionally, you can also add some raisins. Roll up dough and cut into 8 rolls, totalling 16 rolls. Place rolls in two lightly greased pie pans, 8 per pan. Cover and let rise for about an hour, until doubled.
4. Bake until golden brown, 15-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla and salt. Spread frosting on warm (not hot) rolls.