Like it: Bread Machine Cinnamon Rolls

The finished product, half to eat and the other half to freeze

My poor bread machine works almost everyday at our house, churning out dough. Today, it made bread dough this morning, and now it is mixing and kneading dough for cinnamon rolls. I make the dough and assemble the rolls the night before, let them “rise” overnight in the fridge (the cold temps slow the action of the yeast, so they do not rise like they would at room temperature), then bake and apply icing in the morning. What is better on a Sunday morning than hot, homemade cinnamon rolls? The leftovers are frozen, stored in a freezer bag and then defrosted for 30 seconds in the microwave for a quick breakfast treat or snack during the week, like I do with muffins. I found the recipe on, one of my favorite blogs.

Bread Machine Cinnamon Rolls

1 cup + 2 Tbsp warm milk (I warm in Pyrex cup in microwave for 30 sec)

3 Tbsp canola oil

2 eggs

1/2 cup sugar

1 tsp salt

4 cups bread flour (I substitute 1/4 to 1/2 of this amount with wheat flour, use regular all-purpose flour for the rest and add 3 Tbsp gluten)

3 tsp yeast


2 Tbsp butter, melted

2/3 cup brown sugar

1 Tbsp cinnamon


1 tsp milk

1 1/2 cup confectioner (powder) sugar

4 Tbsp butter, softened

1 tsp vanilla

Put cinnamon roll dough ingredients into the bread maker in the order listed, with yeast last. Let run on dough cycle.

Remove dough and roll out into large rectangle on a mat or clean counter, spread with melted butter and sprinkle with sugar and cinnamon filling. I clean my counter with homemade counter spray and then clean with water to make sure it’s clean, then sprinkle liberally with flour.

Roll up the longest side jelly-roll style and cut into cinnamon rolls. The original recipe calls for 10-15 rolls placed into 2 greased round cake pans, but I cut mine thinner, about 1-1 1/2 inches, and fill up a greased cookie sheet. I use a sharp knife, which squishes the dough, so have to reshape it into a pretty spiral circle.

I cut 22 rolls from this batch, placed on a buttered cookie sheet, cover and refrigerate until morning.

Then, you can either let them rise for 20-30 min and bake them right away at 350 degrees for 20 minutes until golden brown and done in center of rolls, or you can cover them with a lid or plastic wrap and refrigerate overnight (will rise slowly in fridge), then let uncover and let come to room temp in the morning for about 30 minutes, then bake.

I use my KitchenAid to whip up the icing duirng the last few minutes of baking. Spread icing as soon as the rolls come out of the oven and let it melt into all the nooks and crannies. Eat what you want, then freeze the rest in the pan, pop out and place in freezer bag, thaw or warm in microwave for 20-30 seconds for individual treats during the week. If you are using the round cake pans and end up freezing a whole pan to eat another morning, just put the icing in a baggie and wait until after you heat the entire pan in the oven before you ice them.

I use wheat flour for 1/4 to 1/2 of the white flour, just to give them some sort of nutritional value. I also use add vital wheat gluten because I use plain ol’ all-purpose flour instead of high protein bread flour. I use 3 Tbsp of gluten for the 4 cups of combined flours to make it like bread flour.


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