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School is about to start! So I've been busy getting my three daughters ready - they start 10th, 6th, and 2nd grades on Monday. So I thought I'd rerun one of my favorite recipes this week - cinnamon rolls made in the breadmaker. Yum! Maybe I should make this for a special end-of-summer breakfast later this week.
Here's the recipe:
BREAD MACHINE CINNAMON ROLLS
1 cup milk
1/2 teaspoon salt
1 large egg
4 tablespoons butter
3 1/3 cups all-purpose flour
4 tablespoons sugar
1/2 tbsp yeast
1/4 cup butter, melted
1/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup powdered sugar
3 tbsp milk
Add dough ingredients to the bread maker in the order given, or as suggested by your breadmaker's manual. Set on dough cycle and run. When cycle is done, place dough on floured cutting board. Knead dough 1 minute and allow to rest for 15 minutes. Roll dough into a rectangle, about 15 x 10 inches.
Spread melted butter over dough to within 1 inch of edges, Mix together the sugar, cinnamon, and nutmeg, and sprinkle over butter. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife, cut roll into 1 inch pieces. Place rolls cut side down into a greased 13 x 9 inch baking pan. Cover and let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake in preheated 375 degrees F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes. Make glaze by mixing powdered sugar and milk together, adding more milk if too thick. Drizzle glaze over rolls. Allow to rest 15 minutes for glaze to solidify. Cut rolls apart and remove from pan.
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