|The recipe made two 8" x 8" pans of rolls. One I froze, the other I baked.|
|This is how they looked hot from the oven.|
|I made a simple glaze of powdered sugar, cream, vanilla and cinnamon, and drizzled it all over the top.|
|Go ahead, take a closer look. Can't you just smell them?|
The month of November is probably my most experimental in baking. I try all sorts of new recipes to determine just which ones will make the Thanksgiving day cut. That includes a relaxed breakfast a deux before the craziness of the day's preparations begin. This year I'm trying to decide between these and the version with pumpkin (yet to be tried). I'll let you know.
Cinnamon Rolls for the Bread Machine
1 pkg. yeast
1/2 c. water, room temperature
1/2 c. milk, room temperature
1/3 c. granulated sugar
1/3 c. butter, room temperature
1 tsp. salt
1 tsp. salt
1 egg, room temperature
1 tsp. vanilla
3 3/4 c. all-purpose flour
2 T. butter softened
1/2 cup light brown sugar
1/2 cup chopped pecans
1 T. cinnamon (or to taste)
Add ingredients, according to your machine. Use dough cycle. After dough is done, roll out into a 15' x 9" rectangle on lightly floured board or surface.
Spread the entire rectangle with softened butter. Sprinkle filling mixture evenly over all.
Roll up from long side, cut into even 1" slices and place in buttered 13" x9 " pan or two 8" x 8" pans. Allow to rise, covered, for about 40 minutes or until doubled in size (see photo). Bake at 375F, 25-30 minutes. (I baked mine at 350, because I used a glass baking pan.)