Bread Machine Cinnamon Rolls with Maple Icing

So, I don’t use my breadmaker nearly enough. Maybe because it’s a bit clunky, maybe because I’m a little too lazy to pull everything out of the cabinet to get it out. But I really should use it more. Especially when it makes delicious treats like these, at a fraction of the effort as regular from-scratch cinnamon rolls take!

Well, I suppose to be perfectly honest, these babies don’t come out of the breadmaker perfectly formed or anything, so there is still some work to be done… but really not much at all. These cinnamon rolls are perfectly sweet, perfectly gooey, and have just the right ratio of filling to icing to satisfy even the toughest critic. An unexpected burst of Maple syrup in the icing takes these cinnamon rolls one step further from amazing to incredible. Or is it incredible to extraordinary? Or wonderful to fantastic? No matter how you put it… these are worth pulling out the ‘ole breadmaker for. If you don’t think two people can polish these off… think again. You can do it! 🙂

Can ‘o cinnamon rolls, you don’t got nothing on these!

Bread Machine Cinnamon Rolls [from Faithful Provisions, icing from Taste of Home]
click to print

Ingredients:

for the dough

1 1/8 cup warm milk [microwave for 30 seconds]
3 tablespoons canola oil
1 egg, plus 2 egg whites, beaten
1/2 cup sugar
2 cups bread flour
2 1/2 cups white flour
1 teaspoon salt
3 teaspoons bread machine yeast

for the filling

3 tablespoons butter, melted
1 cup brown sugar, not packed
2 tablespoons cinnamon

for the icing

1 cup powdered sugar
3 tablespoons maple syrup
3 tablespoons butter, melted
1-2 teaspoons milk

Directions:

Put dough ingredients in breadmaker according to the manufacturer’s directions [for mine this is liquids and salt, dry, yeast], and run on dough cycle.

Remove dough from breadmaker when cycle is complete, then preheat oven to 325 degrees. Grease two round cake pans or pie dishes and set aside.

Roll dough out into a large rectangle, approximately 12×24 inches.

Brush with melted butter, then cover evenly with brown sugar and cinnamon. Be sure to leave about a 1-inch gap around the edges; otherwise filling will spill out when you roll.

Roll up dough lengthwise, then cut in half. Continue cutting each piece in half until you have 16 pieces total. Place in prepared pans.

At this point, you have three options:

Refrigerate overnight and bake in the morning, following steps below [bring to room temperature 30 minutes or so before baking].
Cover and let rise for 30 minutes [I find this is necessary in colder temperatures].
Bake and enjoy now!

Bake for 20 minutes, or until golden brown.

While baking, mix together icing. Whisk together powdered sugar with maple syrup and butter, then add enough milk to reach spreading consistency. Ice cinnamon rolls immediately after coming out of the oven, serve, and enjoy!