Bread Machine Cinnamon Rolls


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Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
2 cups whole wheat flour
2 cups all-purpose flour (add a bit more if dough seems too wet after first few minutes of kneading in the bread machine)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling:
2 tablespoons softened butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon
½ cup dried cranberries, optional

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle.

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After the dough cycle is finished, on a floured surface, roll the dough into a large rectangle and spread it with the butter, sugar mixture, and cranberries.

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Roll up and using a greased serrated knife, cut into 12-15 rolls. (Stop here is you’re refrigerating them for the morning or freezing them for later, see below.) If baking now, place them in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

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Refrigerator Method: If you have some time in the evening, go ahead and mix up a batch of dough. Give it a rise, roll them out, cut, then stick your rolls in the refrigerator covered with a lightweight towel. They will slowly rise through the night. In the morning, set them in a warm place for 30 minutes to an hour to finish rising, and bake.

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Freezer Method: Mix your dough at any time. Once you’ve cut your rolls, lay them in a pan and freeze them immediately. Once frozen, bag your rolls and stick them back in the freezer. To bake, simply place the desired number of frozen rolls on a pan and set out overnight on the counter, covered with a lightweight towel. They’ll be ready for the oven in the morning!

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Recipe adapted from here and here

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