These are great to make ahead if you have company staying over. I make mine the day before and bake in the morning before breakfast and they are wonderful hot and fluffy right out of the oven with the creamy sugary icing.
1 cup Water
3 tbsp Butter
1 tsp Vanilla
1 tsp Salt
3 tsp Yeast
3 1/3 cup Bread Flour
1/3 cup Sugar
2 tsp Cinnamon
1/2 stick Butter at Room Temperature
1 1/4 Powdered Sugar
1 tsp Corn Syrup
1 tsp Vanilla
2 tbsp Heavy Cream
2 oz Cream Cheese
1 tbsp Butter
Gather Water, Butter, Vanilla, Egg, Salt, Bread Flour, and Yeast.
Place all gathered ingredients in the bread machine according to your machine directions. Turn on the dough setting and let it complete it's cycle. Let it rest in the machine another 30 minutes. Until the dough is almost coming out of the bowl.
For the filling, mix the Cinnamon and Sugar together and set aside.
Once the dough cycle is complete. Flour surface and roll out dough in a rectangle about 18 by 9 or around that.
Spread Room Temperature Butter over the surface, and sprinkle the cinnamon sugar over the butter.
Roll up tightly then cut in one inch circles and place in a buttered baking dish. Use a 1/4 sheet pan lined with parchment paper, that has been buttered.
Place the cinnamon rolls in the pan and let the rolls rise another 1 hour to 1 1/2 hours until they double in size.
Preheat the oven to 350 degrees F and bake for 25-30 minutes until golden brown.
In the meantime mix the Sifted Powdered Sugar, Corn Syrup, Vanilla, Heavy Cream, Cream Cheese and Butter for the glaze.
Once the cinnamon rolls are finished, glaze while they are still hot. Serve and enjoy!