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.
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!!!!!!
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!
To make these Cinnabon knock-offs...
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.
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.
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.
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.
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.
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.
Coat the rolled dough surface with softened butter.
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!
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. 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.
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!
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!
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!
ReplyDeleteWhoop! Whoop! Love that. Thanks for sharing.
DeleteMade 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.
ReplyDeleteYeah! Glad your family enjoyed them.
DeleteSkip the lemon extract! It smells overwhelming and ruins the flavor of the frosting! IMO
ReplyDeleteIt's definitely an optional flavor.
DeleteDoes this recipe work in any size capacity of bread machine? I just got one, and I'm not completely sure how these work...
ReplyDeleteI have an older bread machine. It did work but overflowed. It came out easy though.
DeleteWich one is better to us for this recipe All purpose flour or bread flour?
DeleteI've only ever used unbleached all-purpose flour for this recipe.
DeleteDoes milk need to be warm? I added cold, hope they turn out
ReplyDeleteI always use cold milk.
DeleteHow many cinnamon rolls is this recipe suppose to make?
ReplyDeleteIt makes about 15 to 20 for me. I usually end up with an 9x13 and have extras to fill a round pie pan.
DeleteI 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
ReplyDeleteDo you recommend bread flour or all purpose flour? Thanks in advance,
ReplyDeleteI only ever use unbleached flour for all of my baking.
DeleteAbout how long would you say you let your dough rise to double in size? Thanks!
ReplyDelete30 minutes to an hour? To be honest, I've gotten into a habit of skipping this step and the rolls turn out just fine.
DeleteWhat 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
ReplyDeleteI'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.
DeleteHave 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!
ReplyDeleteWhoop! Whoop! I'm so glad. Thanks for letting me know.
DeleteI’m curious about your spacing in the 9x13 pan do you put the rolls 3 by 4? Making 12 rolls in a 9x13 pan.
ReplyDeleteYep. 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.
DeleteHow many rolls does this recipe make?
DeleteThis looks like a great way to make cinnamon rolls. Like you, it is a tradition for Christmas morning. I’m curious how the extra rise affects the dough. I only let the dough rise twice-once immediately after mixing it up, then again after preparing and cutting the dough as rolls. I see you have an additional rise before shaping the rolls. I’m always looking to improve my technique and I’m curious how this extra rise affects the outcome. Thanks so much.
ReplyDeleteI need clarification, please. I hope you are able to answer soon. I plan to start these while I am home at lunch today. My "dough" cycle goes through one rise in the bread machine, but if I understand the directions, when your dough comes out, you rise it a second time, make it into cinnamon rolls and rise yet again? Does your dough rise once in the bread machine, again when you take it out and again after making into rolls? I am certain my bread machine will overflow if I make the full recipe. I may halve it. If I were going to be at home to take it out when it started to overflow, it wouldn't be a big problem, but it overflowed once and it was a mess to clean up. Do you think this recipe will be successful if I halve it? Thanks in advance for your help and for sharing this recipe.
ReplyDeletei was wondering if the milk needs to be whole or will 2% work?
ReplyDeleteThere is only 2 of us in my home now so you think I could bake only 6 at a time and freeze the rest?
ReplyDeleteI would have enough for 3 others trays for future days.
We have a big family (8 adult children, 13 grandkids, etc.) and this recipe saved Christmas this year. I made about a dozen batches, half with chocolate chips added to the filling, and gave each family group 2-3 dozen frozen rolls. I tried several recipes and this was by far the best!
ReplyDeleteI made these this morning. They are amazing!!! Best cinnamon rolls ever. I didn't have lemon extract but did use a little lemon zest. Thank you!
ReplyDeleteAre you using light brown sugar or dark brown sugar...the pic seems like darker but I am assuming it is because of the cinnamon. Just wanted to check. I thank you, but I have a feeling my waistline is going to regret this. I will have to pray for restraint!
ReplyDeleteI use whatever I have on hand which is usually light brown, but I've made it with both.
DeleteDoesn't cold milk kill the yeast?
ReplyDeleteI've not had a problem with this. But you could always wait until the milk gets to room temp before adding it.
DeleteI would love to try this but I don't have a bread machine. Do you have a recipe without the bread machine?
ReplyDeleteI'm sorry I don't.
DeleteDo you use all purpose or bread flour?
ReplyDeleteAll purpose. I make a ton of bread and rarely ever use bread flour.
DeleteI made these today with a slight change. I thought I saw 1 1/4 c hot water. Put everything according to directions, in my bread machine. When I got the dough out it was runny! Lol. I just added extra flour as I was kneading it til was correct consistency. Finished the recipe, baked and they were still delicious! Rose perfectly.
ReplyDeleteActive dry yeast or instant yeast?
ReplyDeleteThese turned out great when I made them fresh, but the pan I froze didn’t rise. I left them overnight on the counter as directed. Any suggestions for baking after freezing?
ReplyDeleteLet them rise before freezing. I've done it both ways and depending upon the time of year, rising then freezing works best.
DeleteDo you sift the flour?
ReplyDeleteDo you have a way I can print this recipe?
ReplyDeleteI followed the ingredients and let it rise in bowl for 10 mins and once cut (rolled from longest side) and on pan I let them rise again for another 10 mins and baked for 12 mins and OMG these were the best cinnamon buns I've ever had!! AMAZING!
ReplyDeleteIs there an alternative recipe for making dough without bread machine?
ReplyDeleteAm I missing the amount of rolls this recipe makes?
ReplyDeleteHave you ever used quick rise yeast for these
ReplyDeleteYep. Works fine.
DeleteI've made this a few times but the last 2 times my dough was too sticky. I carefully measured 5 cups of ap flour. Any ideas why my dough is too sticky and what I can do?
ReplyDeleteOh my goodness! I just took these out of the oven and cannot wait to dig in! They smell and look amazing! And were so easy to make. Thank you for the recipe!
ReplyDeleteYou are most welcome!
DeleteI got a bread machine for Christmas and today I made these cinnamon sweet rolls. Well holy moly. These came out perfect and delicious. Excellent instructions and easy to make. Thank you for your recipe. Made me love my bread machine all the more.
ReplyDeleteI'm so glad they worked out for you and that you enjoyed them!
DeleteCan this recipe be used for raised donuts
ReplyDeleteI'm not sure. I've never tried to use it for anything but cinnamon rolls.
DeleteThese are definitely the best cinnamon rolls ever...I have made them several times..including today! Thank you for the recipe ❤️
ReplyDeleteI'm so glad they were as yummy as you'd hoped!
DeleteWhile I don't normally comment on recipes, I just had to tell you how incredible these cinnamon rolls are! I'm a longtime Cinnabon fan, but sadly, there aren't any locations anywhere nearby anymore. For a long time, I've been on the hunt for a recipe that comes close to theirs - big, fluffy, and lots of cinnamon with that yummy cream cheese icing. I've made at least 20 different recipes over the years, and while they've all been fine, they just never quite measured up - until yours!! They're not only easy (love that my bread machine does most of the work), but they're also absolutely scrumptious, and in my opinion, as close to Cinnabon's rolls as you can get without actually working there! In fact, I promptly threw out all of my other cinnamon roll recipes and made a big notation on this one that this is it, the only recipe I'll ever use again! Thanks so much for sharing. Actually, my entire family thanks you! Can't wait to make them again soon!
ReplyDeleteForgot to say, I followed the recipe exactly as written, no changes necessary. And the icing was great, too!
DeleteI'm so glad you enjoyed them! Thanks for sharing that encouragement.
DeleteThanks for the recipe. Just wonder, how much is one stick butter? I live in Sweden. We don't have a certain stick butter.
ReplyDelete