STOP THE PRESSES! I just got a call from my daughter in law and she told me about this recipe. She knew I had a bread machine, gathering dust. So, I got it out and tried this unbelievable recipe. I am NOT a dough maker so I stay clear of cinnamon roll recipes because of it. BUT if you do exactly what this recipe says you will have 15 very large delicious cinnamon rolls.
1Drop in first 7 ingredients for dough IN ORDER AS THEY APPEAR in bread machine. Do not stir. Close breadmaker and start it going. (Mine took 1hr 59 minutes from start to finish, includes raise time.)
Meanwhile, in one bowl, stir together filling EXCEPT nuts. In another bowl, stir together icing ingredients.
Flour your surface and rolling pin well. When dough is done roll it out to a large rectangle. The dough is like elastic so you will just need to roll it out until you get a rectangle of about 15x8.
Apply all the filling evenly over the dough. Add chopped nuts. Roll Jelly roll style until you have a nice roll. (I thought I had made them too loose but they were just fine.)Cut into 15 slices (about 1 inch). Place on two greased cookie sheets. Bake each cookie sheet individually. Bake for 15 minutes at 325 degrees PREHEATED OVEN. While still on sheet, immediately spread icing on the rolls, including the sides.
Makes 15 rolls about 5 inches in diameter. DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
2Note: I am going to add raisins the next time.
NOTE: These can be refrigerated on a cookie sheet or pan to use next day AND can even be frozen in a pan for another time.
3Note: You can let these rise for an hour before you bake. Not necessary though but I like them that way. Also, adding 1 8oz. cream cheese to the icing will make a cream cheese icing. Not as sweet. Then add a tablespoon of milk to make a runnier consistancy, if you want. I like to put 2 teaspoons of orange extract in the cream cheese icing for a nice orange zing in the cinnamon and sugar flavors.