Cinnamon Rolls (the easy way)

Personally, I find the smell of freshly baked cinnamon rolls to be intoxicating.  Spice combined with fragrant yeast dough is pure heaven, at least in my mind.  This recipe makes fabulous rolls the easy way, using the bread maker for the dough.  There is still about 4 hours involved, but very little hands-on time is required.  You still get to enjoy the smells from baking them in the oven.  Enjoy!

Dough:

1 cup water
2 tablespoons softened butter
1 egg
3 1/3 cups bread flour (King Arthur is my choice)
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine yeast or quick acting yeast

Filling:


1/3 cup sugar
2 teaspoons ground cinnamon (preferably Saigon cinnamon)
2 tablespoons softened butter

Directions:

1. Add all dough ingredients to the bread pan in your bread maker in the order listed.  Select Sweet Dough cycle or set time for 1:35 hours.
2. Grease a 9 x 9 x 2 inch square pan.  Mix 1/3 cup sugar and the cinnamon.  Roll dough on lightly floured surface into 18 x 9 inch rectangle.  Spread with 2 tablespoons of butter.  Sprinkle with cinnamon-sugar mixture.  Roll up tightly beginning with the short end of the dough.  Pinch edges of the dough to seal.  Cut rolls into 1-inch slices (easiest using dental floss to keep the round shape).  Place in pan.  Cover and let rise in a warm place until doubled in size (1 to 1 1/4 hours).
3. Heat oven to 375 degrees.  Bake 25-30 minutes or until golden brown.  Remove from pan; drizzle glaze over warm rolls.  9 rolls.

Glaze:  Mix 1 cup of powdered sugar, 1/2 teaspoon of vanilla and 1 to 2 tablespoons of milk (I use heavy cream for a richer flavor) until smooth and thin enough to drizzle.