These homemade cinnamon rolls are soft, fluffy, and filled with a delightful cinnamon-sugar mixture, topped with a luscious vanilla glaze.
Add the yeast, flour, sugar, and salt to the bread machine.
Ensure the yeast does not come into direct contact with the salt to maintain its activity.
Melt the butter and combine it with the warm milk and beaten egg.
Use warm milk to help activate the yeast effectively.
Pour the wet mixture into the bread machine and set it to the dough setting.
Check the dough after a few minutes of mixing to ensure it forms a smooth ball.
Once the dough is ready, place it on a floured surface and roll it out into a rectangle about 1/4-inch thick.
Flour your rolling pin to prevent the dough from sticking.
Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly.
Ensure the filling is evenly distributed for consistent flavor.
Roll the dough tightly into a log and cut it into 1-inch thick slices.
Use a sharp knife or dental floss for clean cuts.
Place the rolls in a greased 9x13-inch pan, cover with a tea towel, and let them rise in a warm place until doubled in size.
A warm oven (turned off) can serve as a great rising spot.
Bake the rolls in a preheated 350°F oven for about 25 minutes, until golden brown.
Check the rolls halfway through baking to ensure even browning.
Mix the powdered sugar, warm milk, and vanilla extract to make the glaze.
Adjust the consistency of the glaze by adding more milk or powdered sugar.
Drizzle the glaze over the warm rolls before serving.
Apply the glaze while the rolls are warm for better absorption.
Serve the cinnamon rolls warm and enjoy!
Pair with a hot beverage for a comforting treat.
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