Name: Bread Machine Cinnamon Rolls
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 24 servings
Ingredients: 1 cup milk; ½ cup butter, softened; ¼ cup sugar; 2 eggs, lightly beaten; ¼ tsp salt; 4 cups all purpose flour; 1 active dry yeast packet; 4 ½ tbsp butter; 1 cup light brown sugar; 1 tbsp cinnamon; 1 pinch salt; ¼ cup cream cheese, softened; 3 tbsp milk; 1 ½ cups powdered sugar

CategoryBreakfast

Yields24 Servings

Total Time2 hrs 25 mins

For the dough (yields enough for 2 batches of 12 rolls each):

1 cup milk

½ cup butter, softened

¼ cup sugar

2 eggs, lightly beaten

¼ tsp salt

4 cups all purpose flour

1 active dry yeast packet

For the filling (per batch of 12 rolls):

4 ½ tbsp butter

1 cup light brown sugar

1 tbsp cinnamon

1 pinch salt

For the icing (per batch of 12 rolls):

¼ cup cream cheese, softened

3 tbsp milk

1 ½ cups powdered sugar

Important notes before starting:

This recipe yields enough dough to make two batches of cinnamon rolls, with 12 rolls per batch. I've listed the ingredient amounts for the filling and the icing per batch, in case you want to make the second batch on another day. If you'd like to make both batches at once, just double the amounts listed of each ingredient for both the filling and the icing.

Make the dough in the bread machine

First, add the milk and butter to the baking pan of your bread machine. Then add the sugar, eggs and salt.

Next, add the flour and sprinkle the packet of yeast on top.

Place the baking pan in the bread machine and run the Dough cycle. See the notes below for cycle details.

Once the cycle has completed, turn the dough out onto a lightly floured surface. Divide the dough into two equal halves, shaping each half into a ball. Roll one half into a 12" x 18" rectangle. Reserve the other half of the dough for a second batch of rolls, or for making a small loaf of bread.

Make the cinnamon roll filling

Melt the butter and brush it onto the dough.

Next, make the cinnamon filling by combining the brown sugar, cinnamon and salt. Sprinkle this mixture over the dough.

Beginning with the long side of the dough, roll the dough into a long cylindrical shape. Pinch along the edges of the dough together to seal.

Cut the dough into 12 even slices using a serrated knife to create the rolls. Place the rolls in a greased 9-inch round baking pan. Cover with a clean kitchen towel and let it sit for 15 minutes.

Bake and ice the cinnamon rolls

Bake the cinnamon rolls at 375 degrees F for 20-25 minutes.

While the cinnamon rolls are baking, make the icing. Beat together the cream cheese, milk, and powdered sugar until smooth.

When the cinnamon rolls are done baking, cover them with icing while they're still warm and serve immediately.

Recipe Notes:

The cinnamon roll dough can be saved up to 3 days in the fridge. Wrap the dough tightly in plastic wrap and place it in a storage container before refrigerating. When you're ready to use the dough, let it come to room temperature before rolling it out.
Here is the dough cycle I used for this recipe:
- Preheating: 10 minutes
- First kneading: 10 minutes
- Resting: 5 minutes
- Second kneading: 25 minutes
- Rising: 35 minutes
- Total dough cycle time: 1 1/2 hours

Ingredients