1 package Krusteaz Country White Bread Mix (1 pouch bread mix and 1 packet yeast)
1 cup warm water
Flour for kneading and rolling dough
1/4 cup butter, softened
3/4 cup packed brown sugar
1 tablespoon cinnamon
1 1/4 cups powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
- // Dough: Place water, bread mix and yeast in a large bowl. Stir until blended. Dough will be sticky. Knead dough on a lightly floured surface 5-10 minutes or until smooth and elastic. Place dough in a lightly greased bowl and turn dough to coat on all sides. Let rise, covered in a warm place until double in size, about 1 hour. While dough is rising, prepare filling by combining sugar and cinnamon. Generously butter a 13x9x2-inch baking pan. Punch dough down after dough has doubled in size.
- // Filling: Transfer dough to lightly floured surface. Roll to 15x10-inch rectangle. Spread butter over dough; sprinkle with sugar cinnamon mixture.
- // Assembly: Starting with 15-inch side, roll into cylinder and pinch seam to seal. Cut into twelve 1¼-inch slices. Place cut side down in buttered pan. Cover with a cloth and let rise in a warm, draft-free place 45 minutes or until double in size. Bake at 375°F 15-18 minutes or until golden brown and center cinnamon rolls are baked through. While rolls are baking, prepare vanilla glaze by stirring together powdered sugar, milk and vanilla until smooth. Drizzle glaze over warm cinnamon rolls.
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