Serving Size: 15 Rolls
Preparation Time: 3- 4 Hours
Required : 2 pound bread machine
Cinnamon Roll recipe has been sized to make 15 delicious Cinnamon Rolls. We recommend that you only use Real Cinnamon in your recipe as recent studies have found that Cassia could be toxic.
The Cinnamon sold in the USA is actually Cassia and not Real Cinnamon
A rough distinction can be made between two types of cinnamon. Ceylon cinnamon only contains low levels of coumarin which are safe from the Institute’s risk assessment perspective. By contrast, cassia cinnamon contains high levels of coumarin and large amounts of this cinnamon should not, therefore, be eaten.
Find out how you can identify Cinnamon from Cassia and you will never be fooled by Cassia again.
Take a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter add the water and whole Milk. The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Please follow your bread machine instructions for dough preparation.)
Remove the margarine from the refrigerator once you've started the dough cycle and allow it to reach room temperature. Mix the brown sugar and cinnamon in a small bowl.
After the dough cycle is completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" (38 cm by 61 cm) rectangle.
Mark off 1" along the 24" edge of the dough, closest to you. Please do not spread any Margarine or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.
Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. This may be done with a knife, as they do at the store. However we've found it easier to use dental floss. (We use cinnamon flavored dental floss just for dramatic effect!) Cut the roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.
Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.
After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8 inch square pan of rolls at a time to obtain uniform results.