They See Me Cinnamon Rollin’, They Be Droolin’

You don’t have to have hydraulics on your bread machine for this, but it would be cool if you did.

  • Ingre­di­ents:
  • 1 cup milk
  • 1 cup water
  • 14 cup butter
  • 1 12 tsp. salt
  • 6 cups all-pur­pose flour
  • 1 12 tbsp. active dry yeast
  • 12 cup white sugar
  • 2 eggs
  • 13 cup but­ter, softened
  • 1 12 tea­spoons ground cinnamon
  • 34 cup white sugar
  • OPTIONAL: 34 cup raisins
  • OPTIONAL: 34 cup chopped walnuts
  • 2 cups con­fec­tion­ers’ sugar
  • 3 tbsp. but­ter, melted
  • 12 tsp. vanil­la extract
  • 3 tbsp. milk

In saucepan, heat 1 cup milk, water and 14 cup but­ter until very warm (but­ter does­n’t need to be com­plete­ly melt­ed). Place all ingre­di­ents in the pan of the bread machine in the order sug­gest­ed by the man­u­fac­tur­er. Select the Dough cycle. Press Start.

Once Dough cycle is com­plete, remove the dough from the bread machine. Punch down, and divide into 2 parts. On a floured sur­face, roll each part into a large rec­tan­gle. Smear each  rec­tan­gle with the soft­ened but­ter. Com­bine the cin­na­mon and 34 cup sug­ar. Sprin­kle over the rec­tan­gles. Gen­er­ous­ly sprin­kle the raisins and/or chopped nuts over the top.

Roll the dough up into two logs start­ing at the long side. Cut each log into 12 slices. Place the rolls cut side down into two 9×13 inch greased bak­ing pans. Cov­er, and let rise in a warm place until almost dou­bled (about 30 minutes).

Bake in a pre­heat­ed 375° oven for 20 to 25 min­utes, or until gold­en. Com­bine the con­fec­tion­er’s sug­ar, 3 table­spoons melt­ed but­ter, vanil­la and 3 table­spoons milk. Frost­ing should be thick. Spread over baked rolls and enjoy!