Bread Machine Cinnamon Rolls

Here's the recipe for the cinnamon rolls as promised. Enjoy!!

Bread Machine Cinnamon Rolls

Dough:
1 c. plus 2 T. warm milk
3 T. canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 c. sugar
4 c. flour
1 t. salt
3 t. bread machine yeast

Filling:
4 T. butter
1 1/3 c. brown sugar mixed with
2 T. cinnamon

Icing:
1 t. milk
1 1/2 c. powdered sugar
4 T. (or less) butter, softened
1 t. vanilla

Directions:
Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, dump the dough out onto the counter (I usually have to add some flour at this point because the dough is pretty runny.) Roll the dough into a large rectangle and spread it with the butter cut into the brown sugar and cinnamon (I use a pastry cutter, alternately, you could melt the butter and mix it all together.)

Roll up and cut (dental floss works great!) into 1 1/2 inch rolls and place in two greased round cake pans. If you have time, let them rise, covered, in a warm place until they double in size. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

The baked cinnamon rolls also freeze well... not that we often get to that point in our house. They're usually gone in no time!!