Bake these fabulous bread machine cinnamon rolls for a holiday morning or weekend breakfast treat. The bread machine does the mixing and kneading. All you have to do is roll them out, add the cinnamon mixture, shape, and bake!
Tips
- To keep the dough from sticking, dust the counter or pastry board with flour.
- Roll the dough into a rectangle with a uniform thickness.
- Make a generous filling, but leave a border around the edge of the dough to make sealing easier.
- Roll the dough tightly to avoid gaps.
How To Store Cinnamon Rolls
- Store cinnamon rolls in an airtight container at room temperature and enjoy them within 2 days.
- Cinnamon rolls freeze well, making them a convenient treat for later. Wrap each cinnamon roll in plastic wrap and foil, then place them in a resealable freezer bag. Label them with the name and date and freeze them for up to 3 months. If you freeze them with the glaze, you might want to re-glaze them before serving.
Bread Machine Cinnamon Rolls
Delicious cinnamon rolls from your bread machine! The bread machine does the mixing and kneading. All you have to do is assemble and bake!
- Prep Time: 30 minutes
- Bread Machine: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 20 1x
Ingredients
Scale
Filling
Icing
Instructions
- Whisk the milk, egg, and 2 teaspoons of vanilla together until blended. Following the bread machine manufacturer’s instructions for order, add the milk mixture to the bread machine pan along with the flour, 4 tablespoons softened butter, salt, 1/3 cup granulated sugar, and yeast.
- Set your machine on the rapid dough cycle.
- Remove the dough to a lightly floured surface. Roll the dough out to make a rectangle about 10-by-20 inches. Spread the rolled out dough with the 3 tablespoons of melted butter.
- In a small bowl, combine the 6 tablespoons of brown sugar with 1 1/2 teaspoons of cinnamon and the chopped pecans, if using. Sprinkle evenly over the entire buttered surface. Roll up tightly from the long end; pinch seams to seal.
- Cut the roll into 1-inch slices.
- Place the rolls, cut side down, in a greased 9-by-13-by-2-inch baking pan. Cover with a clean tea towel and let rise in a draft-free place for 45 minutes.
- Preheat the oven to 350 F.
- Bake the cinnamon rolls for 20 to 25 minutes, or until nicely browned.
- Remove to a rack to cool slightly.
- Combine the 2 tablespoons of melted butter with 3 tablespoons of hot water and 1 teaspoon of vanilla or vanilla bean paste. Stir in powdered sugar, then add a little more hot water to make an icing you can drizzle over the rolls. If too thin, add small amounts of confectioners sugar. Spoon the icing over the warm rolls.
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