Bread machine Cinnamon rolls
Its asked for no matter the time of day.
Ingredients:
Dough:
1 cup warm milk
1/2 cup melted butter (1 stick)
2 eggs beaten
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup sugar
4 cups all purpose flour
1 tablespoon active dry yeast
Filling:
1/2 cup softened butter
1 1/2 tablespoons cinnamon
1 cup brown sugar
1 tablespoon corn starch (optional)
Follow the order your bread machine recommends for the ingredients. Mine has liquids first, dry and then yeast last. I put it in the order the ingredients are listed in. Run your bread machine on the dough cycle. Takes about 1.5 hours depending on your machine. Make sure to check the dough after a few minutes of mixing to see if its to dry or to wet.
With a few minutes left in the dough cycle combined the softened butter, brown sugar, cinnamon and cornstarch together. It should be like a paste.
Roll dough onto a clean lightly floured surface into a rectangle 12 by 18. Spread filling evenly on dough leaving 1/2-1 inches from the edge clean at the top of the dough. Use a pizza cutter or bench scraper to cut the dough into even strips ( I normally do 1-2 inches). Roll the strips up starting closest to you. Place in a greased baking dish. Let rise till doubled or 45 mins. Then bake at 350 Fahrenheit for 16-18 minutes. Ill check it at 12 minutes.
For the frosting cream together the butter and cream cheese till fully incorporated. Add half of the powder sugar to start with the vanilla mix together adding the rest of the sugar as it starts to combine and becomes thick and smooth
Put on the roll and serve
Making cinnamon rolls in a bread machine can truly simplify the baking process while still producing bakery-quality results. One tip I found useful is closely watching the dough consistency during the initial mixing phase. Since different machines and ingredient temperatures vary, the dough may sometimes feel too dry or too wet. Adding an extra tablespoon of flour or water accordingly can help achieve that perfect soft and elastic texture. Additionally, the filling paste made with softened butter, brown sugar, cinnamon, and optional cornstarch creates that classic gooey center everyone loves. The cornstarch helps to absorb some moisture and prevent too much filling from oozing out during baking, which is a great trick I learned after a few tries. When rolling and cutting the dough, using a pizza cutter or bench scraper makes clean and even strips easier. Rolling tightly but not overly firm ensures that the cinnamon rolls will rise and bake evenly. Letting the rolls rise until doubled in size is crucial for tenderness. For the frosting, beating the cream cheese and butter until fully blended before adding powdered sugar guarantees a smooth, creamy spread. Starting with half the powdered sugar and gradually adding more prevents it from becoming too thick or grainy. The vanilla extract adds that subtle fragrant note that complements the cinnamon perfectly. One important baking detail is to start checking the rolls at around 12 minutes into baking at 350°F (175°C) to avoid over-browning. Oven heat can vary, so this step helps achieve a soft yet golden finish. Overall, using a bread machine for cinnamon rolls saves time and reduces the complexities of yeast dough handling, making it accessible for even beginner bakers. With these tips and the included recipe, you’re set for a delicious homemade treat loved by family and friends any time of the day.