Cinnamon Rolls (Yum!!)

 

I had leftover whipped cream frosting from the 4th of July cake, so I decided to make cinnamon rolls for me and Eriks.  Both of us enjoyed them, a little too much actually (I had 2, he had 3!). They're super easy if you have a breadmaker and dangerously delicious! I actually made them the night before and let them sit in the fridge overnight, and then baked them in the morning for breakfast, which seemed to work well.

Cinnamon Rolls Recipe:

Ingredients:

• 3/4 cup water
• 1 egg, lightly beaten
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 6 tablespoons sugar
• 1/4 cup softened butter
• 1 teaspoon salt
• 1 1/2 teaspoons yeast (I think I may have used 2 to make them extra fluffy)

Filling:

• 1/4 cup butter, softened
• 1/2 cup sugar, mixed with 3 tbsp. cinnamon

Icing:

• 3 tablespoons butter
• 1 teaspoon vanilla
• 3 tablespoons hot water
• 2 cups confectioners' sugar
• 1/2 cup whipped cream

Preparation:

Add ingredients to breadmaker and set on dough cycle. Turn onto lightly floured board and divide into number of desired rolls. Roll out the balls, one at a time, into, long, narrow piece.  Spread the melted butter combination along the surface and sprinkle with cinnamon-sugar mixture as desired. Starting at long end, carefully roll up; pinch seams together. Cover with a slightly dampened towel and let rise in a warm place for about 45 minutes to 1 hour. Bake at 375° for 15 minutes, or until browned. Drizzle (or coat like I did) with icing.