Imagine waking up on a cold snowy day to the smell of fresh-baked homemade cinnamon rolls and coffee. It sounds heavenly doesn’t it? But is it really possible to make fresh from scratch cinnamon rolls and actually be able to enjoy them in the morning? Sure it is, if you follow this recipe.
If you are used to cinnamon rolls from a can, you are in for a real treat because not only do these rolls taste much better but they are actually not very difficult to make. The dough is made in a bread machine and they sit over night so they can be ready within thirty minutes the next morning!
This recipe is one that I created by combining and tweaking three different recipes. It took some trial and error to get it just right but I finally found what works best as well as learned a few lessons about what not to do. For example, putting all the rolls in one large baking dish results in the middle rolls being under cooked. No one enjoys uncooked dough so that is when I found the solution was to split them up between two round pans instead.
I also prefer making a cinnamon butter and spreading it on the dough rather than using melted butter as most other recipes do. The real key to perfect cinnamon rolls is the bread machine. I don’t make a lot of bread but using the bread machine for dough has been a life saver! If you don’t have a bread machine, I would highly recommend looking into getting one.
Another option would be to look at thrift stores and yard sales. My mom found one that looked like it had been hardly used from a yard sale and she only paid a few dollars for it!
Serving Size: 1 roll
These warm gooey cinnamon rolls are the perfect treat for a special breakfast.
- 1 cup plus 2 tablespoons warm milk
- 3 tablespoons softened butter
- 1 whole egg
- 2 egg whites
- 1/2 cup sugar
- 4 cups flour
- 1 teaspoon salt
- 3 teaspoons bread machine yeast
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 4 ounces cream cheese
- 3 tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Place warm milk, butter, egg, egg whites, sugar, flour, salt and yeast in the pan of a bread machine.
- Set to dough setting and start. Once dough begins to knead (about 5 minutes after start), check the consistency. If dough is starting to form a ball leave it alone. If it is still very wet, add some flour (about one to two tablespoons at a time). If dough is too dry and flaky, add some milk (about one to two tablespoons at at time). If adding ingredients, wait a a minute or two to see if the proper consistency is reached and add more if necessary.
- Once dough cycle is finished, remove from the bread machine and place in a lightly floured surface.
- Form dough into a ball and cover with a thin towel. Let rest for about 10 minutes.
- Roll out the dough into an approximately 18 by 12 inch rectangle.
- Mix softened butter, brown sugar, cinnamon and nutmeg into a small bowl for the filling. Spread evenly over the dough.
- Roll dough, starting with the wider side. Pinch the ends of the dough to seal the seam.
- Use a stick of cold butter to grease two round cake pans. Set aside.
- Depending on how many rolls you want to make, score the dough evenly to mark where you will cut. Use a piece of thread to cut at each score mark. To do this, lift up the dough and place the thread underneath. Then cross the two ends of the thread until it cuts through the dough. Place half of the rolls into one greased pan (cut side up) and the rest in the other greased pan.
- Cover with plastic wrap and place in the fridge to sit overnight.
- In the morning, take the rolls out of the fridge and let sit out while the oven preheats to 325°.
- Once oven is preheated, remove the plastic wrap from the pans and bake for 20-25 minutes or until rolls are golden brown.
- Let sit for 5-10 minutes to cool slightly, then spread the frosting on the rolls.
- To make the frosting, combine the cream cheese, milk, powdered sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Stir until the sugar starts to mix with the other ingredients then bring up the speed and whip for at least a few minutes or until thoroughly mixed. If making ahead, keep in the fridge, but let take out of the fridge with the rolls.
The standard recipe makes 10 medium-large rolls. However, you can make anywhere from 10-15 rolls depending on how large you want them.
You can also add 1/2 a cup chopped nuts and or raisins to the filling mixture if desired.
What is your favorite breakfast for special mornings and holidays?
If you have a bread machine, what are your favorite uses for it?