Bread Machine Cinnamon Rolls

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  • The Dough!
  • 1 cup milk (70–80°)
  • 14 cup water (70–80°)
  • 14 cup but­ter, soft­ened
  • 1 egg
  • 1 tsp. salt
  • 4 cups bread flour
  • 14 cup vanil­la pud­ding mix
  • 1 tbsp. packed brown sug­ar
  • 1 tbsp. active dry yeast
  • The Fill­ing!
  • 14 cup but­ter, soft­ened
  • 1 cup packed brown sug­ar
  • 2 tsp. ground cin­na­mon
  • The Frost­ing!
  • 4 oz. cream cheese, soft­ened
  • 14 cup but­ter, soft­ened
  • 1 12 cup con­fec­tion­er’s sug­ar
  • 1 12 tsp. milk
  • 12 tsp. vanil­la

In bread machine pan, place first 9 ingre­di­ents in order sug­gest­ed by man­u­fac­tur­er. Select dough set­ting.

When cycle is com­plet­ed, turn dough into light­ly floured sur­face. Roll into 17×10 inch rec­tan­gle.

Spread with but­ter; sprin­kle with brown sug­ar and cin­na­mon.

Roll up jel­ly­roll style, start­ing from the long side. Pinch side to seal seam.

Cut into 21 slices. Place 12 slices, cut side down, in a greased 13x9-inch pan and 9 rolls in 9‑inch square bak­ing pan.

Cov­er and let rise in warm place until dou­bled, about 45 min­utes.

Bake at 350° for 20–25 min­utes, or until gold­en brown. Cook on wire racks for about 5 min­utes.

In a mix­ing bowl, beat frost­ing ingre­di­ents. Frost warm rolls.