After many flopped attempts, I was so excited last week to finally find a delicious recipe for Bread Machine Cinnamon Rolls. Not only were they simple to do–they probably took me a total of 20 minutes of effort to pull off (which is much less than my by-hand recipe!)–but they were a huge hit at our house.
I will most definitely be making these over and over again. In fact, I don’t think my husband would mind at all if I made them everyday. But seeing as I doubt we really need that many calories, we’re going to save them for our Saturday breakfasts.
Here’s the yummy recipe so you can try making them, too:
Bread Machine Cinnamon Rolls
Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast
Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon
Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla
Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.
Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.
We baked both pans, ate one pan, and froze the other. We were planning to use the second pan for this Saturday’s breakfast. But, ahem, it lasted all of one day in the freezer. I promise I wasn’t the sole one responsible for that, though. 
Many thanks to reader, Sarah, who emailed this recipe to me. It’s a keeper!
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Crystal, I made these yesterday and refrigerated them until this morning. They were absolutely delicious and tasted like expensive gourmet cinnamon rolls! Thanks so much for sharing this recipe. It is a keeper! For the other readers out there: I used powdered milk and half whole wheat flour and they couldn’t have tasted any better.
Thanks for sharing the recipe. I made these for my family, and they were fabulous!
I made these a few weeks ago and they are AWESOME!!! I have never made homemade cinnamon rolls before, and they turned out so good. It made 24 big rolls and we ate half and froze half. They are just as good if not better out of the freezer. I just stick them in the microwave for 15 sec or so and they’re ready to eat in a flash. I did double the filling, which was really good. Thanks for a wonderful recipe!!!
I finally got around to making these and they were wonderful, didn’t last long around here though. I recently found a recipe for Oat rolls on The Happy Clipper blog. I will be trying it soon, since I recently stocked up on Quaker Oats and everyone knows that oats are healthy .
Thank you for posting this recipe. We do love our bread around here! I gave my bread machine away to a friend as it was too bulky and I needed shelve space. I make homemade pizza crust and dinner rolls using my KitchenAid mixer and dough hook. It works beautifully! Thank you for the freezing idea!
A.H.
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