1 cup water
¼ cup butter, softened
3 ½ cups bread flour
1 teaspoon salt
1/3 cup sugar
1 ½ teaspoons yeast
½ cup melted butter
1 cup packed brown sugar
¼ cup corn syrup
2 tablespoons packed brown sugar
2 tablespoons sugar
1 teaspoon cinnamon
Extra 2 Tablespoons softened butter to spread over dough
Add all the ingredients for the dough into your bread maker and set it on the “dough” cycle. I’ve never actually kneaded it myself but if you like doing the work hey you go! Ha ha! But I can’t tell you how long to knead it as I’ve always left it to the machine!
When it’s done, take it out with floured hands and place it on a lightly floured surface. Cover with a cloth and let rest for 10-15 minutes. I don’t know why, but this makes the dough less sticky and easier to handle.
Roll out the bread dough to about 15×10 inches on a lightly floured surface. Mine ended up funny shaped, but it doesn’t really matter. Then spread the softened two tablespoons of butter over the dough and spoon the cinnamon filling over the butter.
Let rise in a warm place for about an hour if you’re baking them right away. You can also place them in the refrigerator overnight, just spray some plastic wrap with cooking spray, cover, and place in the fridge. In the morning just take them out and place them right in the oven. Bake at 350 degrees for 35-40 minutes.
I found this recipe in Betty Crocker’s Best Bread Machine Cookbook years ago and have never stopped making it.