Cinnamon Rolls

Taken from 'Simply Wonderful'-submitted by Sherry Zook

The recipe is for a bread maker but I mix it up in my mixer with the dough hook.
Therefore, I have changed the order of mixing from the regular recipe.

1/4 cup warm water
1/3 cup sugar
1 T. yeast

Mix in mixing bowl and allow to dissolve and foam.

Add 3/4 cup room temperature milk
1/3 cup oil (or melted butter)
3/4 tsp. salt
2 eggs, beaten

Mix well.
Slowly add 3 1/2 cups bread flour (more or less)
When dough is not sticky but still pliable
it is ready for use.
Roll out dough on a flour-covered surface.
Make a rectangle.

Melt 3 Tablespoons butter and spread on dough.
I use room temp. butter and just use my hands to spread it around.
Sprinkle with brown sugar and cinnamon.
I like to mix the two together before putting it on.

Roll up and slice 3/4 inch pieces and place in a greased 9x13 inch pan.
I slide dental floss under the roll and bring the two ends together,
crossing them to slice the dough.

Do not have rolls touching each other in the pan.
Let rise in warm place.
Bake at 350 for 10-15 min.
Partially cool and spread with icing.

I usually double or triple this recipe.
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Frosting #1-
1/2 cup butter
1 cup brown sugar
1 Tablespoon milk
1/2 T. vanilla.
Dash of salt.
1 1/2 cup or more powdered sugar.

Cook butter, brown sugar, and milk for 1 min. It should be bubbling for a minute.
Stir while cooking. Cool until lukewarm,
Add vanilla, salt and powdered sugar.
Beat together and put on warm rolls.

Frosting#2-
4 oz. cream cheese
1/4 cup butter
1 1/2 cup powdered sugar
1 1/2 tsp. milk
1/2 tsp. vanilla

Beat together. It works best if the cream cheese and butter are at room temp.

Cinnamon Rolls are a favorite Hertzler Christmas morning breakfast.