Cimmanon rolls - That is what my kids call them

I thought I would share my recipe for cimmanon rolls. These are the best evah!

* Exported from MasterCook *

Old Fashioned Cinnamon Rolls

Recipe By :n/a
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== DOUGH ===
3/4 cup buttermilk
3 tablespoons water
1 large egg
1/4 cup buter
3/4 teaspoon salt
3 1/3 cups bread flour
3 tablespoons sugar
2 teaspoons bread machine yeast
=== FILLING ===
1/2 cup toasted nuts -- chopped
1/4 cup brown sugar - (packed)
1 1/4 teaspoons ground cinnamon
2 tablespoons butter
=== GLAZE ===
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
4 teaspoons milk

Add dough ingredients to the bread machine pan in the order suggested by your manufacturer. Select the dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. Meanwhile, for filling, mix together the nuts, brown sugar, cinnamon and butter.

Divide dough in half. Roll half of dough into a 9- by 8-inch rectangle. Spread with half of the filling mixture. Beginning at long end, roll up tightly like a jelly roll. Pinch seam to seal. With sharp knife, cut into 6 equal slices. Repeat with remaining dough and filling. Place all the rolls, cut-sides up, into one greased 9- by 9- by 2-inch baking pan.

Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake rolls at 350 degrees for 20 to 25 minutes or until done. Cool slightly; remove from pan. Drizzle Glaze over warm rolls. Serve warm.

This recipe yields 12 rolls.


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I actually do have plans to stamp today. The weather here is horribly windy and cold. *shiver*