Cinnamon Rolls

Ingredients
Rolls:

• 1 cup of whole milk
• 2 tbsp. of butter
• 2 eggs, beaten
• 1 tbsp. of pure vanilla extract
• 3 1/4 cups of whole-wheat flour
• 1/2 tsp. of salt
• 1 tbsp. of cinnamon
• 5 tbsp. of raw sugar
• 1 package of active, dry yeast

 
Filling:

• 2 tbsp. of butter
• 1/2 cup of brown sugar
• 1 1/2 tbsp. of cinnamon

 
Glaze:

• 3 cups of powdered sugar
• 3-4 tbsp. of whole milk, according to preference
• 1 tsp. of pure vanilla extract

 

1. In a small pot, warm the milk and butter together until the butter melts and the milk reaches 100° - 110°F. If the milk and butter are too hot, it may kill the yeast or cook the eggs in the next step.
2. Pour the lukewarm milk/butter into the bread machine. Stir in the eggs and vanilla.
3. Sift together the flour, salt, and cinnamon 2-3 times, then add it to the bread machine.
4. Add the sugar and yeast.
5. Set the machine to the appropriate cycle for preparing dough (without baking) and start it. As the cycle nears completion, combine the cinnamon and sugar to make the filling.
6. When the cycle is complete, remove the dough and roll it into a 15 x 11-inch rectangle using a rolling pin.
7. Melt the butter, then brush it generously over the entire surface of the dough.
8. Sprinkle on the cinnamon-sugar, covering the dough’s edges, except 1 inch on the long (15-inch) side furthest from you. This edge must be left without filling to allow it to seal properly once it is rolled up.
9. Preheat the oven to its lowest setting. 
10. Roll the dough into a long, jellyroll shape (rolling toward the bare edge). Pinch the edge to seal the cinnamon roll, and then cut it into 15 1-inch slices.
11. Turn the oven off. Set the rolls on a greased or parchment paper-lined baking sheet, and then place them in the warmed oven. Allow them to rise for 30 minutes.
12. Remove the rolls from the oven and preheat it to 350°F. Bake for 15-20 minutes, or until they are lightly browned. Allow the rolls to cool.
13. Meanwhile, stir together the powdered sugar, vanilla, and milk until smooth. Spread the icing evenly over the cinnamon rolls. Store them in the refrigerator to preserve freshness. Warm and serve after 24 hours.