Cinnamon roll recipe

Dough for a small batch:
  • 1/2 package of yeast (this would be 1 1/8 teaspoon but my mom uses 1 1/4 teaspoon)
  • 1 1/2 Tab water
  • 1/2 cup milk (can be whole or low-fat)
  • 2 1/2 Tab butter
  • 1 1/2 Tab sugar
  • 1/2 of a large egg
  • 1/2 teas salt
  • 2 cups (or a bit less) bread flour
  • 1/8 teas cinnamon
  • 1/16 teas nutmeg
  • 1/16 teas ginger
For cinnamon rolls:  
  • 1 Tbsp (or maybe less) softened butter to spread on the dough
  • Cinnamon and sugar mixed — heavy on the cinnamon
  • nuts — preferring pecans and preferring cookie-size pieces
  • currants
For icing:
  • 1 teas butter (this keeps the icing soft)
  • 1/2 cup powdered sugar
  • 1 Tbsp milk or cream
Pan:

Well-buttered (glass is good) baking pan about 7×11 inches.

Use a standard bread maker mix cycle to make the dough, or without a bread maker:  Make the dough and let it rise until doubled, the punch down and shape.  Once the dough is ready, roll it into a rectangle about 14×12 inches.  Butter the dough with the softened butter.  Sprinkle on the cinnamon-sugar, then the nuts and the currants.  Roll up and then slice off the cinnamon rolls.  Nine or twelve rolls is about right but this can vary quite a bit, depending on your preference.  I like to refrigerator overnight so that the rolls are ready in the morning.  In the morning, warm the oven to a low (not yeast-killing) temperature, turn off the oven, and put in the roll pan.  I like to cover with a cloth.  When the dough is light and the pan warmed, remove the pan from the oven.  Then heat the oven to 425°F.  (If you like the look of an egg wash, see the Hot Cross bun instructions.)  Bake for 15 minutes. If the rolls start to get too dark, make a foil tent to protect them.  

After the rolls are done, swirl on icing and serve.

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