Bread Machine Cinnamon Rolls

September 21, 2014

Cinnamon rolls are a classic treat for many of us. Did you realize how easy it is to make them at home? Especially if you have what I consider one of the more important small appliances that you can have in the kitchen; a bread machine. These machines never really caught on for mainstream cooks, but those of us who know how useful they are, know that they make the most amazing dough with absolutely no work on our part. 

I love working with my bread machine, because it frees up my time so I can make other things while the dough is working. It's made neatly and kept at the perfect temperature until you can roll it into whatever shape needed. The following is a sweet dough. This simply means that the dough is soft and mild, perfect for adding fillings and frostings. Make these cinnamon rolls super convenient, by adding the ingredients to the breadmaker, and setting the timer to finish making the dough when you first get up. Enjoy! 

Bread Machine Cinnamon Rolls

In a 2 pound bread machine pan, add the following, in the order your bread machine calls for. If you are unsure, add the wet then dry:

Dry ingredients

1 Tablespoon dry yeast

1/3 cup white sugar

1 tsp salt

4 cups flour

Wet ingredients 

1 cup warm milk

1/2 cup butter

2 eggs


1/4 – 1/3 cup softened butter

1 cup brown sugar

1 cup raisins

3 Tablespoons cinnamon

Start the dough cycle

After the cycle completes, roll out 1/4 inch thick.

Spread with softened butter and sprinkle with brown sugar, cinnamon, raisins

Roll up into a log, starting with long edge and end with seam side down to help seal

Cut log into 15 slices

Place spirals into baking pans (I use 2 cake pans)

Rise in a warm place for 30 minutes (cover tightly to keep dough soft)

Bake 400 degrees for 12 – 15 minutes

Meanwhile, mix up frosting

1/2 cup butter

1 1/2 cup powdered sugar

2 ounces cream cheese

You can thin with a bit of milk if needed

Whip until fluffy

When you remove the rolls from the oven, immediately put a dollop of frosting in  the center of each roll, where it will melt and go just where it needs to. 


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