Cinnamon Rolls Recipe

AuthorSteve Nubie
Rating
ShareSave

Cinnamon rolls are a classic American treat.  They’re buttery, sweet and the flavor of cinnamon and a powdered sugar-based glaze make this a great breakfast addition with anything, especially coffee.  The key is to make sure the dough rises in the bread machine and then has a good, second rise on a baking sheet before baking in the oven.  If you don’t allow the time for a good second rise your rolls will be chewy and tough.

This is a bit of a complicated recipe, but your bread machine can make the first step easier.  You use the dough setting to knead and give the dough its first rise, and then remove to a floured surface to roll out and finish the process. 

You’ll also need to make a glaze with powdered sugar, water and some other ingredients.  If there’s one thing I’ve learned about making a nice, thick glaze is to be very economical with liquids at the beginning and throughout the process.  If you need more water or milk, add it in drips off a spoon.  If your glaze is too watery just add more powdered sugar but you’ll be surprised how much powdered sugar, you’ll need if you get the initial blend too watery.  It’s best to make the glaze in a bowl using either a handheld egg-beater or in a bowl using a countertop mixer. 

You don’t glaze until after the rolls are baked, but don’t glaze too soon or the heat of the freshly baked rolls will melt the glaze too much.  The glaze has other ingredients like butter and cream cheese. 

INGREDIENTS:
Dough Ingredients:
 1 cup of milk at 110 degrees Fahrenheit/43 degrees Celsius
 ¼ cup of butter melted
 1 tablespoon of sugar
 ½ package of instant vanilla pudding (about 3.5-ounces)
 ½ teaspoon of salt
 1 egg at room temperature
 4 cups of bread flour or all-purpose flour
 2 ½ teaspoons of bread machine yeast or active dry yeast
Cinnamon Rolls Dough Prep Ingredients:
 ½ cup of softened butter
 1 tablespoons of cinnamon
 ½ cup of brown sugar
 1 cup of chopped pecans (3/4 cup for filling and1/4 cup reserved for topping)
Cinnamon Roll Glaze Ingredients:
 1 cup of powdered sugar
 1/8 cup of water (add in small portions)
 4 ounces of cream cheese at room temperature (softened)
 ¼ cup of butter at room temperature (softened)
 ½ teaspoon of vanilla extract
 1 ½ teaspoons of milk (add in small portions with the lid open on the bread machine as the glaze blends)
DIRECTIONS:
Dough Directions:
1

Add the ingredients to the bread pan in the order indicated in the ingredient list and select the dough setting.

2

When the Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle.

Cinnamon Roll Dough Prep Directions:
3

Spread the rolled out dough with 1/2 cup softened butter.

4

In a small bowl, stir together brown sugar, cinnamon, and pecans.

5

Sprinkle brown sugar mixture over dough.

6

Butter a 9x13-inch baking pan.

7

Roll up dough, beginning with long side.

8

Slice into 12 to 16 halt to one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes. The easiest way to do this is to cut the long, rolled up dough in half and divide those pieces in half until you have the number of rolls that you want.

9

Place the rolls in the baking pan on their sides and tuck them together.

10

Preheat oven to 350 degrees F (175 degrees C).

11

Bake rolls in preheated oven until browned, 15 to 20 minutes.

12

While the rolls are baking, prepare the glaze

Cinnamon Roll Glaze Directions:
13

Add the powdered sugar to a bowl and drizzle in the water and whisk until creamy and smooth. You may need to add more water or powdered sugar as you go, but do so sparingly.

14

Add the cream cheese and the butter and either use an egg-beater to finish the glaze or add the powdered sugar/water blend to a bowl for a countertop mixer. Continue to assess the glaze as you go. Remember, you’re going to be adding some milk at the end so don’t overreact if it appears a bit dry.

15

Add the vanilla and incorporate.

16

Slowly add the milk and assess the glaze. If it’s too loose, add some more powdered sugar. If it’s too dry, add more milk a few drops at a time. You want a thick, milky white glaze.

Cinnamon Rolls – The Final Finish:
17

When you remove the cinnamon rolls from the oven, let them rest until warm and spread with the glaze. Serve.

Ingredients

INGREDIENTS:
Dough Ingredients:
 1 cup of milk at 110 degrees Fahrenheit/43 degrees Celsius
 ¼ cup of butter melted
 1 tablespoon of sugar
 ½ package of instant vanilla pudding (about 3.5-ounces)
 ½ teaspoon of salt
 1 egg at room temperature
 4 cups of bread flour or all-purpose flour
 2 ½ teaspoons of bread machine yeast or active dry yeast
Cinnamon Rolls Dough Prep Ingredients:
 ½ cup of softened butter
 1 tablespoons of cinnamon
 ½ cup of brown sugar
 1 cup of chopped pecans (3/4 cup for filling and1/4 cup reserved for topping)
Cinnamon Roll Glaze Ingredients:
 1 cup of powdered sugar
 1/8 cup of water (add in small portions)
 4 ounces of cream cheese at room temperature (softened)
 ¼ cup of butter at room temperature (softened)
 ½ teaspoon of vanilla extract
 1 ½ teaspoons of milk (add in small portions with the lid open on the bread machine as the glaze blends)

Directions

DIRECTIONS:
Dough Directions:
1

Add the ingredients to the bread pan in the order indicated in the ingredient list and select the dough setting.

2

When the Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle.

Cinnamon Roll Dough Prep Directions:
3

Spread the rolled out dough with 1/2 cup softened butter.

4

In a small bowl, stir together brown sugar, cinnamon, and pecans.

5

Sprinkle brown sugar mixture over dough.

6

Butter a 9x13-inch baking pan.

7

Roll up dough, beginning with long side.

8

Slice into 12 to 16 halt to one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes. The easiest way to do this is to cut the long, rolled up dough in half and divide those pieces in half until you have the number of rolls that you want.

9

Place the rolls in the baking pan on their sides and tuck them together.

10

Preheat oven to 350 degrees F (175 degrees C).

11

Bake rolls in preheated oven until browned, 15 to 20 minutes.

12

While the rolls are baking, prepare the glaze

Cinnamon Roll Glaze Directions:
13

Add the powdered sugar to a bowl and drizzle in the water and whisk until creamy and smooth. You may need to add more water or powdered sugar as you go, but do so sparingly.

14

Add the cream cheese and the butter and either use an egg-beater to finish the glaze or add the powdered sugar/water blend to a bowl for a countertop mixer. Continue to assess the glaze as you go. Remember, you’re going to be adding some milk at the end so don’t overreact if it appears a bit dry.

15

Add the vanilla and incorporate.

16

Slowly add the milk and assess the glaze. If it’s too loose, add some more powdered sugar. If it’s too dry, add more milk a few drops at a time. You want a thick, milky white glaze.

Cinnamon Rolls – The Final Finish:
17

When you remove the cinnamon rolls from the oven, let them rest until warm and spread with the glaze. Serve.

Cinnamon Rolls Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

Latest posts by Steve Nubie (see all)

We will be happy to hear your thoughts

Leave a reply

Join our Community Now!

GET THIS RECIPE NOW!

We are giving away an exclusive coupon to our first 500 subscribers for our new upcoming bread machine recipe book!
APPLY
*We promise not to send any spam and not more than one email per week
close-link