Makes 20 cinnamon rolls
Preheat oven to 365 degrees
Butter and lightly flour a loaf pan
Dough
412 grams all purpose flour
54 grams sugar
1/2 cup milk whole milk
1/2 cup water
2 Tablespoon vegetable oil
1 egg
1 T active dry yeast
1 1/8 t salt
Cinnamon Filling
¾ cup brown sugar
¼ cup sugar
2 teaspoons cinnamon
1/8 teaspoon salt
1 Tablespoon butter, melted
Place all the cinnamon filling in a bowl and stir until everything is combined. Set aside.
Frosting
¾ cup confectioners sugar
2 ½ Tablespoons cream cheese, softened
1 ½ Tablespoons butter
¼ Tablespoon milk
½ teaspoon vanilla extract
Directions
Put all ingredients for the frosting in a stand mixer or use an electric mixer and mix on medium until smooth. Set aside.
I
nto a bread machine, add the water, milk, oil, and add.
Add one half of the flour; add the salt, the other half of the flour and then the sugar and finally the yeast.
Set bread machine to dough and let it complete its cycle.
Remove dough from bread machine and slice in half with a bench scraper or knife.
Set one half of the dough aside and cover with a tea or clean kitchen towel so it doesn’t begin to dry out.
Lightly flour your cutting board or counter and roll dough to ¼ thick rectangle.
Sprinkle ½ of the filling evenly over the dough and pat down with your clean hands. Roll the dough up jelly roll style, from one of the short sides.
You want to make sure that it’s pretty tight. Cut the dough into 10 pieces about 1 inch thick. Place the rolls into the prepared loaf pan with the spirals facing up.
Bake in center of oven for 15-20 minutes.
Ovens vary so yours might take longer or shorter amount of time. They’re done when the filling has melted and they are lightly golden brown.
Remove from oven and frost with half the frosting. Let cool for a few minutes before removing them from the pan. Repeat with second dough ball. Enjoy.
Peace,
CK