1/2 c water
2 Tbsp butter
Microwave for 35 sec or until butter begins to melt.
Add to bread machine.
Add:
3 c flour
1/4 c sugar
3/4 tsp salt
2 1/4 tsp bread machine yeast
1 egg
Use basic dough cycle.
On floured surface, roll dough into a 12 x 9 rectangle.
Brush 2 Tbsp melted butter over it.
Stir together:
3/4 tsp cinnamon
1/4 c + 2 Tbsp brown sugar
Sprinkle cinnamon sugar over buttered dough.
Optional: raisins or nuts
Roll to make a 12 inch log.
Cut into 12 slices.
Grease a 13 x 9 pyrex pan with crisco.
Place rolls, sliced side down, into pan.
*Stop here if you are making these a day or more ahead. See NOTES below.
Raise until dough has expanded, about 25 minutes. See photos below.
Bake @ 375 for 18-20 min or until golden.
Frost the rolls with below frosting.
Frosting
2 c confectioner sugar
3 Tbsp butter
1/2 tsp vanilla
Add MILK until spreading consistency.
Should be THICK, like frosting.
It will melt into more of a glaze when spread on warm rolls.
NOTES:
- To make a day ahead, after placing the shaped rolls in a pan, cover & refrigerate. They will rise overnight in the refrigerator. Bake the same as above.
- To make more than a day ahead, after placing the shaped rolls in a pan, cover with saran wrap and tinfoil. Freeze. Let the rolls thaw, covered, overnight in the refrigerator. Bake the same as above in the morning.
