A delightful twist on classic cinnamon rolls, perfect for breakfast or a sweet treat.
Add the water, softened butter, bread flour, granulated sugar, salt, and yeast into the bread machine in the order recommended by the manufacturer.
Ensure the water is lukewarm to activate the yeast effectively.
Start the bread machine on the dough cycle and let it complete.
Check the dough after a few minutes to ensure it forms a smooth ball; add water or flour if needed.
Roll out the dough on a lightly floured surface into a 9-inch square.
Use a rolling pin to achieve an even thickness for uniform baking.
Mix the granulated sugar and ground cinnamon in a small bowl.
Combine thoroughly to ensure an even distribution of cinnamon.
Spread the softened butter over the rolled-out dough and sprinkle with the cinnamon sugar mixture.
Spread the butter evenly to help the cinnamon sugar stick.
Roll the dough tightly into a log and pinch the edges to seal.
Roll tightly to create distinct swirls in the baked rolls.
Cut the log into 1-inch slices and place them in a greased 9x9 inch baking pan.
Use a sharp knife or dental floss for clean cuts.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Place the pan in a warm, draft-free area for optimal rising.
Preheat the oven to 375°F and bake the rolls for 20 minutes or until golden brown.
Rotate the pan halfway through baking for even browning.
Mix the powdered sugar, vanilla extract, and milk to make the glaze.
Adjust the milk quantity for your desired glaze consistency.
Drizzle the glaze over the warm rolls and serve.
Serve the rolls warm for the best taste experience.
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