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When I was little, my grandma Pearl used to make us homemade cinnamon rolls every time we’d come to visit. I remember walking into her house and the first thing I would smell was the cinnamon-y yummy-ness! It’s one of my favorite memories.
On a recipe blog that I contribute to, one of my friends posted this recipe. It looked so amazing that of course I had to try it. But I couldn’t fully let go of how I was taught to make cinnamon rolls. So I used the awesome dough recipe and did the rest my way. 🙂
1 cup warm milk
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
Add these in order according to your bread machine and put on dough setting. When the machine is finished, turn out on a floured surface, cover and let rest for 10 mins.
Then it should look like this…pretty huh?! Now this is where I go my own way. Just a warning…I have no exact measurements. I go with what “looks right”. I know, weird but it’s how I learned! 🙂
Roll it out into a rectangle about 1/4″ thick. Spread completely with softened butter or margarine.
Sprinkle with cinnamon. I like lots of cinnamon! I mean heck, it’s a CINNAMON roll! Then I sprinkle a bit (I’m probably guessing about a teaspoon to a teaspoon and a half) of nutmeg.
Now sprinkle on the brown sugar evenly. I like it to be well covered and as close to the edges as possible!
Once I get it on there, I kind of press the brown sugar down. It helps to keep it from squishing out the sides while you roll it.
Now roll it up! Be careful and go slowly, you don’t want it to be weird and uneven. Also, make sure you roll it fairly tight. You don’t want the rolls falling apart after they are cut.
Slice the roll into 12 equal pieces and place in a pan that has been sprayed. I also like to add a little more brown sugar on top of each roll. It gives it a yummy crunch on top after it’s been baked.
Cover and let rise until about double in size.
Bake at 400°F for 17-21 mins. You want the top and bottom to be a nice, golden brown. But you also want to make sure the insides are done. Doughy rolls are no good!
When you pull them out of the oven, they will be beautiful and make your whole house smell delicious! I love to eat them hot, right out of the oven. But it’s probably best to let them cool for a few minutes. We love to use cream cheese frosting on ours!
You should probably make this for breakfast on Saturday…you will be everyone’s favorite person! 🙂
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