Place ingredients in the pan of the bread machine in the order
recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly
floured surface, cover and let rest for 10 minutes. In a small bowl,
combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup
butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough
and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch
baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup butter,
confectioners' sugar, vanilla extract and salt. Spread frosting on warm
rolls before serving.
Freezing:
After placing rolls in greased pan, cover tightly and freeze. Thaw and
then let rise double. Cook as directed above. Freezing works really well with this recipe. I usually divide this batch into two smaller 9" square pans and bake one and freeze one for later. As long as I take it out by midnight the night before they're thawed and risen by the morning.
recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly
floured surface, cover and let rest for 10 minutes. In a small bowl,
combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup
butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough
and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch
baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup butter,
confectioners' sugar, vanilla extract and salt. Spread frosting on warm
rolls before serving.
Freezing:
After placing rolls in greased pan, cover tightly and freeze. Thaw and
then let rise double. Cook as directed above. Freezing works really well with this recipe. I usually divide this batch into two smaller 9" square pans and bake one and freeze one for later. As long as I take it out by midnight the night before they're thawed and risen by the morning.
