Sticky Buns!

I had forgotten how scrum-diddly-umptious and easy these cinnamon rolls are! (By the way, during a game of Cranium last night I learned that inserting a whole word in the middle of another word, à la Ned Flanders, is called tsemis. I am unable to verify that definition today, but it may also be called infixation or epenthis. I don't know what an odd preoccupation with obscure words and phrases is called, though.)

If you have a bread machine, you have no reason to suffer even one more day without delicious, sticky, cinnamon-y goodness. If you don't have a bread machine, you should get one just for this recipe.

Bread Machine Cinnamon Rolls

Sweet Dough
1 cup milk, room temperature
2 eggs, beaten
2 tbsp butter or margarine
3 1/2 cups bread flour*
6 tbsp sugar
1 tsp salt
2 tsp bread machine yeast (or active dry yeast)

Yummy Cinnamon Stuff
1 cup brown sugar
4 tsp cinnamon
6 tbsp soft butter or margarine

1 cup pecans or walnuts (optional)

• Add Sweet Dough ingredients to bread machine and select dough cycle.
• For best results, remove dough from pan once dough cycle is complete, cover and let rest 5 minutes.
• Combine brown sugar, cinnamon and butter.
• Roll out dough on lightly floured surface to 12x9" (30 x 23 cm) rectangle. Spread brown sugar mixture evenly over dough and sprinkle nuts evenly.
• Roll up tightly from long side. Pinch edges together to seal.
• Cut roll into 16 slices and arrange in 9x13" pan.
• Cover; let rise in warm place** until doubled in size (40 to 50 minutes).
• Bake at 375°F (190°C) for 12 to 15 minutes, or until golden.
• Turn pan upside down and leave 5 minutes, then remove rolls from pan. Cool slightly before enjoying.

*In Canada, bread flour and regular flour are interchangeable.
**The rest of you probably don't have any trouble with the "warm place" part of things, but it was a huge help to me when I read that a great "warm place" is an oven that has been heated to 200°F for two minutes, then turned off.