Cinnamon Rolls

• 1 cup warm water (110 degrees F)
• 1 egg
• 3 cups bread flour
• 1/4 cup white sugar
• 3 tablespoons instant powdered milk
• 1 1/2 teaspoons salt
• 5 tablespoons butter, softened
• 1 teaspoon instant yeast
• 1/3 cup butter
• 1/2 cup vanilla ice cream
• 1/2 cup brown sugar
• 1/2 cup butter, softened (for spreading)
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar

1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.

2. Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.

3. Preheat oven to 350 degrees F (175 degrees C).

4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.

5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.

Very good. I was skeptical, even after having read all of the great reviews but they truly are very good. The bread is moist and tender, not hard and with using the bread maker, this is a pretty easy recipe to make. It takes time due to the required rising but other than that, it's quick and easy. I did do a couple of things differently -- I added more cinnamon, 1 tsp was not nearly enough; I omitted the powdered milk; and I used cream instead of ice cream. Next time I'll add nuts and they'll be perfect. I'm glad I didn't heed the advice to double the caramel, they were quite sweet and quite gooey with the recipe as it was. Try 'em, you won't be disappointed.

These are absolutly the best cinnamon rolls! I have made them for everyone this holiday season and all have loved them. The only thing I did different after the first batch was divide my dough in half and bake in 2 8x8 pans. The center rolls wouldn't shrink then, and they looked gorgeous :)

YUM! YUM! These are Soooo good and I can't wait to make them again! I doubled the caramel part and added pecans to the caramel recipe. I read a couple reviews saying it was dry. Mine was not at all dry. When taking from the oven, turn upside down on a platter and all the caramel will be on "top". I also frosted with cream cheese frosting. 1/2 (8 ounce) package cream cheese, softened, 1/4 cup butter, softened, 1 cup confectioners sugar, 1/2 teaspoon vanilla extract, 1 1/2 teaspoons milk.