Cinnamon rolls

3/4 cup plus 2 tablespoons water
2 tablespoons unsalted butter, softened
2 1/2 cups bread flour
3 tbsp granulated sugar
1 teaspoon salt
1 teaspoon bread machine yeast
1/3 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla
1 -2 tablespoon milk

Place water, 2 Tablespoons butter, bread flour, 3 tbsp white granulated sugar, salt and yeast in the bread machine and start on dough cycle.
Once dough is complete, roll out into a 9″ square on a lightly floured surface.
Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together. Spread 2 Tablespoons softened butter over the dough and sprinkle with the cinnamon mixture. Roll up tightly into a log and pinch the edges to seal. Cut into 1″ slices and place in a greased 9″x9″x2″ square pan (brownie pan) or 9 in pie pan.
Cover with kitchen towel and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.
Preheat oven to 375°F and bake 20 minutes or until golden brown.
Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.


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