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Best Bread Machine Cinnamon Roll Recipe

Best Bread Machine Cinnamon Roll Recipe


When you ask most kids what their favorite Christmas tradition is, they'll reply with the usual...

opening presents
decorating the tree
attending parties
making holiday crafts

But not my daughter. When asked, her answer is always the same...eating homemade cinnamon rolls on Christmas morning. 

Since I only make them a few times each year, these ooey-gooey treats are like a sweet memory on a plate for her. As she eats them, she slips into a gentle sugar coma and remembers Christmases past. We munch, we reminisce, we linger long at the table savoring the meal and each other.

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If asked, she'd tell you that these are the best cinnamon rolls ever! And I'd have to agree. (But maybe with a little less punctuation because I'm 37 and with age comes a measure of self-control...or so I've been told.)

They are the best. But not just because they taste like Cinnabon goodness, but also because you can make them the day before in the bread machine, serve half of them for breakfast the following morning, and freeze the rest for another day!!!!!! 

Make it once and serve it twice. That right there is kitchen gold! 

Best Bread Machine Cinnamon Roll Recipe

To make these Cinnabon knock-offs...

Best Bread Machine Cinnamon Roll Recipe

Add the following ingredients into your bread machine in this order: 1 cup milk, 1/4 cup hot-to-the-touch water (not boiling), 1 teaspoon vanilla extract, 1 stick of softened butter, 2 beaten eggs, 1/2 teaspoon salt, and 1/2 cup sugar. 

Best Bread Machine Cinnamon Roll Recipe

Next, add 5 cups of flour creating a mound. Use your finger to create a well in the center of the flour. Pour 3 teaspoons of active dry yeast into this well. 

Follow the directions of your bread machine for the "dough" setting. 

Best Bread Machine Cinnamon Roll Recipe

When the bread machine has completed the dough cycle, turn the finished dough out onto a floured surface. It should be slightly tacky and elastic, but not sticky. 

Best Bread Machine Cinnamon Roll Recipe

Knead the dough for 5-10 minutes. Form into a large ball and set in a greased bowl. Cover the bowl lightly with a cloth and let sit until the dough has doubled in size. 

Best Bread Machine Cinnamon Roll Recipe

While the dough is rising, prepare your cinnamon filling. Soften 1 stick of butter and set aside. In a small bowl, combine 1 cup packed brown sugar and 4 tablespoons cinnamon. Sift together with a fork until completely combined. 

Best Bread Machine Cinnamon Roll Recipe

When dough has doubled, turn it out onto a floured surface and roll it into a large rectangle (approximately 14 x 24 inches). Sprinkle flour onto your rolling pin as needed to prevent sticking. Be sure not to over flour the dough.

Best Bread Machine Cinnamon Roll Recipe

Coat the rolled dough surface with softened butter.

Best Bread Machine Cinnamon Roll Recipe

Sprinkle cinnamon-sugar mixture over the butter. It's gonna seem like you're adding a looooooot of sugar. If it looks excessive, it's probably just perfect!

Best Bread Machine Cinnamon Roll Recipe

Starting at one of the short ends of the rectangle, begin to roll the dough into a large log. 

Best Bread Machine Cinnamon Roll Recipe

Use a serrated bread knife or unflavored dental floss to slice the rolled log into 1 inch-wide disks. 

Best Bread Machine Cinnamon Roll Recipe

Place disks onto one large, greased jelly roll pan or two greased 9x13 casserole dishes. 

At this point, you can cover the rolls for 45 minutes to let them rise and then bake them immediately, OR cover them with plastic wrap and store overnight in the refrigerator to be baked in the morning, OR cover them in heavy foil to be placed in the freezer for a later date. I usually store one casserole dish's worth in the fridge for the following morning and freeze the other one for up to three months. 

Bake at 350 degrees for 20-25 minutes or until golden brown. If baking refrigerated rolls, remove the plastic wrap cover and set them out on the counter 30-40 minutes prior to baking in order that they may rise completely. If baking frozen rolls, keep the foil on and set them out on the counter the night before to allow them to defrost and rise overnight. 

Best Bread Machine Cinnamon Roll Recipe

While the rolls bake, mix together 4 ounces of softened cream cheese, 1 stick of softened butter, 2 cups powdered sugar, 1 teaspoon of vanilla extract, and 1/8 teaspoon of lemon extract (optional). Since I only bake one casserole dish's worth of rolls at a time, I cut all of these ingredients in half and make the frosting fresh when I make the other casserole's worth of rolls at a later date. 

When the rolls are done, remove them from the oven and allow them to cool slightly for a few minutes. Then, top with dollops of cream cheese frosting. Spread the frosting smoothly onto each roll.  Serve warm and enjoy!

Best Bread Machine Cinnamon Roll Recipe

Rolls

1 c. milk
1/4 c. hot-to-the-touch water (not boiling)
1 t. vanilla extract
1 stick of softened butter
2 beaten eggs
1/2 t. salt
1/2 c. sugar
5 c. white flour
3 t. yeast

Cinnamon Filling

1 stick of softened butter
1 c. packed brown sugar
4 T. cinnamon

Cream Cheese Frosting

4 oz. softened cream cheese
1 stick of softened butter
2 c. powdered sugar
1 t. of vanilla extract
1/8 t. of lemon extract (optional)

Best Bread Machine Cinnamon Rolls


Add the first 7 ingredients into the bread machine in the order that they are listed. Next, add the flour on top creating a mound of flour. Use your finger to create a well in the center of the flour. Pour the yeast into the well. 

Follow the directions of your bread machine for the "dough" setting. 

When the dough setting is complete, the dough should be slightly tacky and elastic, but not sticky. Turn the finished dough out onto a floured surface. Knead the dough for 5-10 minutes. Form into a large ball and set into a greased bowl. Cover the bowl lightly with a cloth and let sit until the dough has doubled in size. 

While the dough is rising, prepare the cinnamon filling. Soften the butter and set aside. In a small bowl, combine the sugar and cinnamon. Sift together with a fork until it's completely combined. 

When the dough has doubled, turn it out on a floured surface and roll it into a large rectangle (approximately 14 x 24 inches). Sprinkle flour onto your rolling pin as needed to prevent sticking. Be sure not to over flour the dough. Coat the entire dough surface with softened butter. Sprinkle cinnamon-sugar mixture over the butter.

Starting at one of the short ends of the rectangle, begin to roll the dough into a large log. Use a serrated bread knife or unflavored dental floss to slice the rolled log into 1 inch-wide disks. 

Place disks onto one large, greased jelly roll pan or two greased 9x13 casserole dishes. 

At this point, you can cover the rolls for 45 minutes to let them rise and then bake them immediately, OR cover them with plastic wrap and store overnight in the refrigerator to be baked in the morning, OR cover them in heavy foil to be placed in the freezer for a later date.

Bake at 350 degrees for 20-25 minutes or until golden brown. If baking refrigerated rolls, remove the plastic wrap cover and set them out on the counter 30-40 minutes prior to baking in order that they may rise completely. If baking frozen rolls, keep the foil on and set them out on the counter the night before to allow them to defrost and rise overnight. 

Mix all of the frosting ingredients. When rolls are done, remove them from the oven and allow them to cool slightly for a few minutes. Then, top with dollops of cream cheese frosting. Spread the frosting smoothly onto each roll.  Serve warm and enjoy!

23 comments:

  1. My family loves cinnamon rolls, but I've never made them before because they seemed so hard. I tried this recipe today and not only were they delicious, but they were incredibly easy! Thank you!

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  2. Made these cinnamon rolls for Easter. They were amazing. Got rave reviews from all that tried them. Thanks for sharing your recipe. It's a keeper.

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  3. Skip the lemon extract! It smells overwhelming and ruins the flavor of the frosting! IMO

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  4. Does this recipe work in any size capacity of bread machine? I just got one, and I'm not completely sure how these work...

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    Replies
    1. I have an older bread machine. It did work but overflowed. It came out easy though.

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  5. Does milk need to be warm? I added cold, hope they turn out

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  6. How many cinnamon rolls is this recipe suppose to make?

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    Replies
    1. It makes about 15 to 20 for me. I usually end up with an 9x13 and have extras to fill a round pie pan.

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  7. I have been raised on this recipe growing up. I made them for my children and one day their children. I lost my recipe book in a fire and although I should have it memorized I definitely want to thank you for taking the time to share this. There was something in your tactics that brought out that childhood love memory! Thanks and God Bless

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  8. Do you recommend bread flour or all purpose flour? Thanks in advance,

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    Replies
    1. I only ever use unbleached flour for all of my baking.

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  9. About how long would you say you let your dough rise to double in size? Thanks!

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    Replies
    1. 30 minutes to an hour? To be honest, I've gotten into a habit of skipping this step and the rolls turn out just fine.

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  10. What capacity is your bread machine? I’m looking at mine and your recipe and I don’t think mine is going to be big enough

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    Replies
    1. I'm sorry, I can't find any indication on the machine. But, I can tell you that the unmixed ingredients fill it up quite a bit and yet the dough never rises out of the compartment.

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  11. Have made your recipe a couple of times and it is THE best! Had my in-laws for the past week and made them for them and they absolutely loved them! Thanks so much. Turn out perfect every time!

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    Replies
    1. Whoop! Whoop! I'm so glad. Thanks for letting me know.

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  12. I’m curious about your spacing in the 9x13 pan do you put the rolls 3 by 4? Making 12 rolls in a 9x13 pan.

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    Replies
    1. Yep. I end up making one pan and freezing all the leftover rolls that won't fit in a different pan to be baked and eaten another day.

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