.....before the winter storm hits, but intead, I'm eating the last of the homemade cinnamon rolls. It looked lonely sitting on the plate. And this was the smallest cinnamon roll.
I made these last night, oh so yummy. And so much better than the little tubes you buy in the grocery store! 13 of these babies lasted just under 12 hours.
I only made half of the dough - which made 13 BIG rolls. The rest I put in the freezer. May have to make more tonight. This dough also makes yummy dinner rolls (you know the kind you buy at the store in the bags that you just stick in the oven and bake - just like those!)
Butter Rich Roll & Bread Dough
1 cup water
1/3 cup butter
4 1/2 Tbsp. sugar
1 large egg
3/4 tsp. salt
3 1/2 cups bread flour
3 Tbsp. dry milk
2 tsp. yeast
Dump in bread machine. Set to dough cycle. Come back 2 hours later. Divide in half. Roll each half into 8 inch by 9 inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle surface with 1/4 cup brown sugar and 1 tsp. cinamon. Start at 8 inch side and roll up - slice 1" thick. Put on greased cookie sheet, cover with damp towel, let rise 40 min. Bake at 375 for 10-15 minutes.
For the glaze:
2 sticks Parkay
1 scoop Crisco (yes, a scoop - use a rubber spatula and get a nice big old scoop)
2 lbs. powdered sugar
enough milk to make it the consistency you like.
This is my sugar cut out cookie frosting. Works wonderful and tastes yummy!