Cinnamon Rolls

Just a quick post here.  So remember how I said I have more time for baking during the winter?  I decided to surprise Jenn with one of her favorite things this morning....Cinnamon Rolls.  Not sure how I like them though....they're yummy enough, but I think I would adjust the recipe based on the air in the house.  Since our air inside is drier with the wood stove on, I may add an extra egg or more oil to the recipe next time.  Jenn said hers was perfect, but I thought mine was dry.  This recipe was for my bread machine on the dough only cycle, so it could just as easily be done by hand, only you'd have to mix and knead by hand, allow to rise until doubled in bulk about an hour or so, then punch down and knead again for 1/2 a minute, let rest for 10 minutes (all rest/rising periods are covered with plastic wrap and kept away from drafts) and follow directions as below.


1 Egg at room temperature plus enough water to equal 1 Cup (80 degrees F or 27 C)
3 TBSP Oil
1/3 C Sugar
1+1/2 tsp Salt (salt is necessary to help support the structure of the dough...I've tried other bread machine recipes with out adding the salt and they don't come out right)
3+1/2 C Bread Flour
2 tsp Active Dry Yeast

Filling:
1/3 C Butter, melted
1/4 C Sugar
2 TBSP Cinnamon
1/4 C Walnuts, finely chopped
1/4 C Raisins

Glaze:
1/2 C Powdered Sugar
3 TBSP Milk, liquid
1/2 tsp Vanilla Extract

If using bread machine, place ingredients in pan in order listed. 

Take prepared dough and place on lightly floured surface.  Roll dough into a 12"x6" rectangle and spread with butter.  Combine remaining filling ingredients and sprinkle over buttered dough.  Roll up tightly, jelly-roll fashion, starting with the longest side and cut into 1-inch slices.

Place on greased baking pan, about 1/2 inch apart and let stand in a warm place for about 30 minutes or until doubled in size. 

Bake at 350 degrees F (177C) for 25 - 30 minutes, or until golden brown.

Mix glaze ingredients until smooth and drizzle over top.    Makes 12 rolls.