I’m learning to appreciate my bread machine lately. In our old apartment with our giant windows, the kitchen was very warm and it was easy to get to bread to rise. In our newer basement apartment, the kitchen is, well, chilly. No windows. It’s more difficult.
The few times I’ve made homemade cinnamon rolls they have been absolutely, divinely delicious, but have taken a LOT of work. Scalding milk = one pot. Mixing bowls x dough, filling, icing = tons of dishes to wash. Not to mention rises …
Well, these are amazing, and I mixed all the dough ingredients in the bread machine itself and didn’t use a bowl for the filling ones. So there! Less time, fewer dishes, makes it a winner in my book!
1 c. white whole wheat flour (or more all-purpose)
1 tsp. salt
3 tsp. bread machine or instant yeast
2 T softened butter
1-2 c. powdered sugar
1 tsp. maple flavoring
2 T brewed coffee
2 T melted butter
In order listed, place dough ingredients into bread machine. Set to dough cycle and hit go!
When dough is ready, roll out into large rectangle. Spread with softened butter, sprinkle with cinnamon, and then sprinkle with generous amount of brown sugar. If you're feeling especially loving toward your children, sprinkle with chocolate chips. (Or pecans, or raisins, or whatever you like!)
Tightly roll lengthwise; pinch seam to seal.
Use a sharp, serrated knife to cut into 1-inch circles. Place in buttered cake pans.
At this point, I refrigerated mine overnight, which is why they are SO very puffy. If you're going to do this, put fewer rolls in each pan than I did!
Bake 20-25 minutes at 325, until browned and cooked through.