Cinnamon Rolls at General Conference are a family tradition for our family. Every Friday parents take turns sending in breakfast for seminary. My kids often ask for my cinnamon rolls. This is a great breadmaker recipe. For the frosting, we prefer a little more. I make one a half times the frosting recipe.

Taste of Home Mini Maple Cinnamon Rolls
2/3 cup whole milk
1/3 cup maple syrup
1/3 cup butter, softened
1 large egg
3/4 teaspoon salt
3 cups bread flour
1 package (1/4 ounce) active dry yeast

TOPPING:
1/2 cup packed brown sugar
2 tablespoons bread flour
4 teaspoons ground cinnamon
6 tablespoons cold butter

MAPLE ICING: (This is the original recipe, I like to increase to one and a half times)
1 cup confectioners' sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
1 to 2 teaspoons whole milk

Directions:

1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
2. When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
3. Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.