The BEST Bread Machine Cinnamon Rolls with Cream Cheese Icing

Instructions

1. Add butter, milk, salt, sugar and eggs to bread machine. 1/2 c butter, 1 c milk, 2 tsp salt, 1/3 c sugar, 2 eggs

2. Add flour, covering wet ingredients evenly, then add yeast on top of flour. 4 c flour, 2 1/4 tsp yeast

3. Set bread machine to “dough” cycle then let it work its magic (usually about 90 minutes).

4. Lightly flour a clean work surface then turn dough out. Using floured hands and rolling pin, roll dough out into a 12x18 rectangle with the long sides at 12 and 6 o’clock and the short sides at 9 and 3 o’clock. Do NOT overwork the dough. If the dough resists being stretched this far and is retracting, let it rest 10 minutes then try again.

5. Apply Cinnamon Butter Filling (recipe below).

6. Spray a 13x9 baking pan with cooking spray (see notes).

7. Starting with the long side closest to you (the side at 6 o’clock), tightly roll the dough away from you into one large roll. Pinch the seam closed with your fingers then use your hands to massage the dough into an even cylinder.

8. Using a sharp, thin knife or plain dental floss (floss is best), cut the dough cylinder into 12 rolls. I make one cut in the center, cut off each end, then cut the two halves into 6 rolls each.

9. Place rolls evenly in prepared pan. Cover pan with plastic wrap, a kitchen towel or foil then let the dough rise in a warm place for 30-45 minutes or until they have expanded by at least 50% of their original size.

10. Preheat oven to 350 degrees. Bake cinnamon rolls on the middle rack for 25-30 minutes or until slightly brown on top.

11. Remove cinnamon rolls from oven then allow to cool 15-20 minutes. Spread with Cream Cheese Icing.

12. Once completely cool, store in an air-tight container at room temperature.

13. Stir butter and cinnamon (NOT brown sugar) together until smooth and creamy then spread over dough, leaving a 1-inch border at 12 o’clock (the side farthest away from you). 1/2 c butter, 2 Tbsp cinnamon