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  • Kathleen Medeiros Watkins

    Cinnamon Rolls Recipe - Harvest Cinnamon Rolls Bread Machine Recipe - Standup Mixer Recipe - Food Processor Recipe

  • Jennifer Bryant

    Mike and Mom's cinnamon roll recipe for the bread machine. Delicious!!!

  • Martha Lane

    Harvest Cinnamon Rolls Recipe Yields: 15 Cinnamon Rolls Prep time: 10 min Cook time: 20 min  Ingredients: 1 cup milk (heated approximately 1 minute in microwave) 1/4 cup warm water (110 degrees F.) 1 teaspoon pure vanilla extract 1/2 cup butter, room temperature 2 eggs, room temperature and beaten 1/2 teaspoon salt 1/2 cup granulated sugar 5 cups bread flour 1 tablespoon vital wheat gluten (optional)* 3 teaspoons instant active dry yeast Cinnamon Filling (see recipe below) Butter Frosting (see recipe below) Butter a 9 x 13 x 2-inch baking pan; set aside. After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle. Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together. CINNAMON FILLING: 1/2 cup butter, melted or softened 1 cup firmly-packed brown sugar 4 to 5 tablespoons ground cinnamon 3/4 to 1 cup chopped nuts (optional) Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps. BUTTER FROSTING: 2 ounces cream cheese, room temperature 1/4 cup butter, room temperature 1 cup /8 teaspoon lemon extract or oil (optional) In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

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