We have a bread maker which is equipped with a dough cycle. The first time I tried cinnamon rolls, I wasn’t paying enough attention to the ingredients and only had half of the flour required. There was some wheat flour available, so I substituted it making sure the dough was a bit more moist than normal to accommodate the wheat. The results were spectacular. This morning was a red letter day for spouseinbox as another birthday had arrived. I woke up early and decided to try and duplicate the previous feat.
1 1/2 cups white flour
1 1/2 cups wheat flour
1/4 cup sugar
1 tsp salt
1 pkg yeast
1 egg
1/4 cup shortening
shake cinnamon
1/4 cup warm water
3/4 cup warm milk
Turn on to a floured surface and roll to about 3/4″. Sprinkle cinnamon, sugar and butter liberally and roll. Use a piece of thread to pass under the roll, cross at the top and pull. The cut will work well. Make each cut about 1″ and place on cookie sheet. Once all are present, turn on the oven and place the cookie sheet near the exhaust of the oven (I was able to do this on our oven) and place another cookie sheet at an angle from the back of the stove to the front of the cookie sheet to hold in the heat from the oven exhaust. The rising time should be within an hour. Bake at 375 degrees for 12 minutes. I took a bout 1/2 cup of powdered sugar and mixed 4 tsp water and placed in the microwave until the mixture boiled. This was spooned over the top as a glaze. Enjoy. Beware, they are addicting.