Cinnamon Rolls
Easy and delicious cinnamon rolls made in a bread machine. Soft, fluffy, and topped with cream cheese icing, perfect for breakfast or snacks.
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 18x12 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 9x13 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.
Notes
Make sure all your ingredients are at room temperature for the best results. Adjust cinnamon and sugar to taste. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for longer storage.