RECIPE FOR CINNAMON ROLLS

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract, salt and coffee. Spread frosting on warm rolls before serving.

*Bread Flour: For each cup of all-purpose flour, add 1 tablespoon of wheat gluten. Wheat gluten is yellow in color and can be purchased at a grocery store. Following is another recipe for cinnamon rolls that is so good...



HOMEMADE CINNAMON ROLLS RECIPE

Rolls
1 (1/4 oz) pkg active dry yeast
1 cup warm milk (105-100 degrees)
1/2 cup white sugar
1/3 cup butter, melted
1 tsp salt
2 eggs
4 cups flour

Filling
1 cup homemade brown sugar, packed
2-1/2 TBS cinnamon
1/3 cup margarine, softened

Icing
2 cups margarine, softened
4 cups homemade powdered sugar
2 cups cream cheese, softened
2 tsp homemade pure vanilla extract
2 tsp lemon juice
1/8 tsp salt

Rolls: Dissolve the yeast in the warm milk in a large bowl. Mix the sugar, margarine, salt and eggs. Add the flour and mix well.

Flour your hands and knead the dough into a large ball. Place in a bowl, cover and lets rise for 1 hour; or until the dough has doubled in size. Roll out onto a lightly flour surface. Roll the dough flat until it's approximately 21 inches long and 16 inches wide; approximately 1/4 inch thick.

PREHEAT oven to 400 degrees and lightly grease a baking pan.

Filling: Combine the brown sugar and cinnamon in a bowl. Spread the margarine evenly over the surface of the dough and sprinkle with the cinnamon sugar mixture.

Working from the top (21" side), roll the dough down to the bottom edge. Cut log into 1-3/4 inch slices and place 6 of these slices into the prepared baking pan. Let the rolls rise again, until doubled in size. Bake for 10-15 minutes or until light brown.

Icing: Beat margarine and cream cheese together until light and fluffy. Slowly add all of the powdered sugar and beat for 12 minutes. Add lemon juice and vanilla; beat 1 minute. When rolls come out of the oven, cool for ten minutes and coat generously with icing.