If you have overnight guests coming this holiday, consider making these to enjoy over some morning coffee and conversation.
We bought a bread machine a couple of years ago, and at that time I went on a sort-of bread machine bender. One of my favorite things to come out of the bread machine was these cinnamon rolls. They are just so good, I decided to make them for Thanksgiving morning. They were the perfect match for some coffee and the Macy’s Thanksgiving Day Parade.
I found the recipe online a while back and have changed it to suit my needs. You can make this breakfast treat the morning of; however, I prefer to have them ready to heat up in the oven in the morning.
Bread Machine Cinnamon Rolls
3/4 cup milk
1 egg, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
6 tablespoons sugar
1/4 cup unsalted butter, softened
1 teaspoon kosher salt
1 3/4 plus 1/8 teaspoon bread machine yeast
1/4 cup unsalted butter, melted
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 cup finely chopped pecans
3 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons hot water
2 cups confectioners’ sugar
Add ingredients for dough to the bread pan of your bread machine in the order listed, and set on the “dough” cycle. Once completed, turn the dough out on a lightly floured surface. Roll into a 10×18 inch rectangle. Brush the entire surface with melted butter. Mix together the brown sugar and cinnamon and sprinkle across surface of dough. Repeat with pecans. Start at one long end and gently roll the dough, pinching the seams together at the long end. Use a very sharp knife to cut the roll into one-inch pieces. Place pieces, cut side up in a greased 9×13 pan. Cover the pan with a slightly damped towel and place in a warm spot to rise for about 45 minutes.
Preheat oven to 300º. Bake for about 15 to 20 minutes until set but not brown. Remove from the oven, cool, and cover.
When ready to serve, preheat oven to 375º. Bake the rolls, uncovered, for about 10 minutes until lightly browned. To prepare icing, melt butter in a small sauce pan. Stir in vanilla and hot water and remove from heat. Whisk in confectioners’ sugar. Drizzle the icing over the warm rolls. Allow to cool slightly, then serve. These are best enjoyed the day they are made.