cinnamon rolls copy

Over the river and through the woods, to Grandmother’s house we go—-

My Grandmother makes wonderful cinnamon rolls.  Growing up, we’d spend a lot of time peering over the counter to watch her spread the butter and sprinkle the brown sugar and cinnamon all over these gooey rolls.  As the years went on, I sampled many cinnamon rolls, but none had the perfection that Grandmas’ offered.  Their true distinction was in the brown sugar/butter mixture that caramelizes on the bottom of the pan (which once you turn the rolls out onto a plate, becomes the most heavenly topping).  The dough itself gets popped into the bread machine and all you have to do is roll it out, spread some love all over it, let it rise, and bake.  Mmmmm….you just don’t even know until you try them.

3/4 C. Warm Water
2 T. Butter softened
2 Large Eggs
1 1/2 t. salt
2 T. Sugar
3 C. Bread Flour
2 1/4 tsp. dry yeast

1/2 C. butter, Softened
Brown Sugar

Select the dough cycle on your bread machine.  Add the first set of ingredients and press start.  Once the cycle is completed (usually around an hour and a half), let rest for 5 min and then roll out the dough on a well floured surface until it is about 1.5 times the size of a 9×13 pan, or about 1/4″ thick.  Spread with butter until well coated.  Sprinkle GENEROUSLY with brown sugar (you should be able to see through to the dough/butter a little bit, but not much), and then lightly sprinkle with cinnamon (I usually just use the sprinkle side of the container).  Roll the dough lengthwise (so that it’s like a long snake) and cut 12 rolls.  Place cut side down in a buttered pan that’s been generously sprinkled with brown sugar.  Allow to rise for about an hour (or overnight in the fridge) and bake at 350 for about 20-25 min.  If you like icing, feel free to make some, but I think these babies are perfect as is.  Enjoy!