Making cinnamon rolls in a bread machine is simple and rewarding. These rolls are soft, fluffy, and filled with a sweet cinnamon mixture that brings comfort to any breakfast or snack time. With the convenience of a bread machine, you can enjoy fresh, homemade cinnamon rolls without too much effort. Plus, they taste amazing when topped with cream cheese icing!
how to make Bread Machine Cinnamon Rolls
Ingredients:
- 4 oz cream cheese (or half block), softened (113 grams)
- 1/4 cup softened butter (57 grams)
- 1/2 cup icing sugar (65 grams)
- 1/2 tsp vanilla
- 3/4 cup brown sugar (165 grams)
- 1 tbsp ground cinnamon
- 1/2 cup softened butter (113 grams)
- 3/4 cup milk (187 grams)
- 1/4 cup water (59 grams)
- 3 tbsp unsalted butter, cut into little pieces (42.5 grams)
- 1 egg
- 3 cups bread flour (408 grams)
- 3 tbsp sugar (35 grams)
- 1 and 1/4 tsp salt
- 2 and 1/4 tsp active dry yeast (7 grams)
Directions:
- After measuring your ingredients, add them to your bread machine in the order specified by your machine manual. Usually, it’s liquids first, then the dry ingredients.
- Select the DOUGH setting on your bread machine. The machine will display how long the cycle will take. Mine takes 1 hour and 30 minutes.
- Press start. Now you can walk away and wait until the machine beeps!
- Once the cycle is done, the machine will beep and display 0:00. Flour a clean surface and take out the dough. It should be smooth and soft. Briefly knead it just to deflate.
- Using a rolling pin, roll the dough into an 18×12 inch rectangle.
- Spread the softened butter all over the dough. Combine the cinnamon and brown sugar, then sprinkle the mixture over the dough.
- Starting from the long edge, roll the dough into a tight log. Use a sharp knife to slice the dough into 1.5-inch portions.
- Arrange them on two 9-inch round pans or a 9×13 inch baking pan. Loosely cover and let rise for 1 hour, until they’re puffy and doubled.
- Bake at 350°F for 25-30 minutes, or until the tops are golden. Allow to cool slightly and spread the cream cheese icing on top.
how to serve Bread Machine Cinnamon Rolls
These delicious cinnamon rolls are perfect for breakfast or as an afternoon treat. Serve them warm with extra cream cheese icing on the side. They are also great with a cup of coffee or tea.
how to store Bread Machine Cinnamon Rolls
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. If you want to keep them for longer, freeze them in an airtight bag for up to 3 months.
tips to make Bread Machine Cinnamon Rolls
- Make sure all your ingredients are at room temperature for the best results.
- Don’t rush the rising time; this is key to getting soft, fluffy rolls.
- Feel free to adjust the amount of cinnamon and sugar to your taste.
variation (if any)
You can add nuts or raisins to the cinnamon filling for extra flavor. Another great variation is to mix in some chocolate chips for a sweet twist!
FAQs
1. Can I use whole wheat flour instead of bread flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.
2. How do I know if my dough has risen enough?
The dough should double in size and feel puffy to the touch.
3. Can I make the rolls ahead of time?
Yes, you can prepare the rolls the night before, let them rise in the fridge overnight, and bake them in the morning.
Enjoy your homemade Bread Machine Cinnamon Rolls! They’re sure to delight everyone who tries them.
Cinnamon Rolls
Ingredients
For the icing
- 4 oz cream cheese, softened or half block
- 1/4 cup softened butter
- 1/2 cup icing sugar
- 1/2 tsp vanilla
For the rolls
- 3/4 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 cup softened butter
- 3/4 cup milk
- 1/4 cup water
- 3 tbsp unsalted butter, cut into pieces
- 1 egg
- 3 cups bread flour
- 3 tbsp sugar
- 1 and 1/4 tsp salt
- 2 and 1/4 tsp active dry yeast
Instructions
Preparation
- Add the ingredients to your bread machine in the order specified by your machine manual.
- Select the DOUGH setting on your bread machine.
- Press start and wait until the machine beeps!
- Once done, flour a clean surface and take out the dough. Knead it briefly to deflate.
- Roll the dough into an 18×12 inch rectangle.
- Spread the softened butter all over the dough.
- Combine the cinnamon and brown sugar, then sprinkle over the dough.
- Starting from the long edge, roll the dough into a tight log.
- Slice the dough into 1.5-inch portions.
- Arrange them on two 9-inch round pans or a 9×13 inch baking pan.
- Cover loosely and let rise for 1 hour, until they’re puffy and doubled.
- Bake at 350°F for 25-30 minutes, or until the tops are golden.
- Allow to cool slightly and spread the cream cheese icing on top.
