Here is one of my favorite winter recipes: homemade cinnamon rolls
Using a bread machine makes this recipe easy ... though rolling out the dough is hard on my old back!
1 cup warm (not hot!) milk (if milk is too hot it will kill the yeast)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
While dough is resting, mix cinnamon and sugar in a small bowl.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. (I have softened butter almost to the point of being melted and the recipe still turned out fine, but a nice soft spreadable butter is easiest to work with.)
Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
While dough is rising, preheat oven to 400 degrees F.
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread icing on warm rolls before serving. (I like to hold back a little icing to spread on the rolls after reheating in the microwave.)
Want to take them to a weekend event? No problem! I made these rolls and refrigerated them BEFORE final rising or cooking. Two days later, at a scrapbook retreat, I pulled them out of the fridge and let them sit about 30 minutes in the warm kitchen before baking. They raised just fine and tasted YUMMY!!