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:
1Add the ingredients to the bread pan in the order indicated in the ingredient list and select the dough setting.
2When 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:
3Spread the rolled out dough with 1/2 cup softened butter.
4In a small bowl, stir together brown sugar, cinnamon, and pecans.
5Sprinkle brown sugar mixture over dough.
6Butter a 9x13-inch baking pan.
7Roll up dough, beginning with long side.
8Slice 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.
9Place the rolls in the baking pan on their sides and tuck them together.
10Preheat oven to 350 degrees F (175 degrees C).
11Bake rolls in preheated oven until browned, 15 to 20 minutes.
12While the rolls are baking, prepare the glaze
Cinnamon Roll Glaze Directions:
13Add 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.
14Add 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.
15Add the vanilla and incorporate.
16Slowly 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:
17When 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:
1Add the ingredients to the bread pan in the order indicated in the ingredient list and select the dough setting.
2When 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:
3Spread the rolled out dough with 1/2 cup softened butter.
4In a small bowl, stir together brown sugar, cinnamon, and pecans.
5Sprinkle brown sugar mixture over dough.
6Butter a 9x13-inch baking pan.
7Roll up dough, beginning with long side.
8Slice 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.
9Place the rolls in the baking pan on their sides and tuck them together.
10Preheat oven to 350 degrees F (175 degrees C).
11Bake rolls in preheated oven until browned, 15 to 20 minutes.
12While the rolls are baking, prepare the glaze
Cinnamon Roll Glaze Directions:
13Add 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.
14Add 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.
15Add the vanilla and incorporate.
16Slowly 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:
17When you remove the cinnamon rolls from the oven, let them rest until warm and spread with the glaze. Serve.
AuthorSteve Nubie
