Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Bread Machine Cinnamon Rolls
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- Level: Easy
- Total: 4 hr 15 min (includes proofing and cooling times)
- Active: 30 min
- Yield: 8 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 645
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 2 g
- Sugar
- 63 g
- Protein
- 9 g
- Cholesterol
- 82 mg
- Sodium
- 435 mg
These are your new favorite cinnamon rolls. The bread machine takes the guess work out of kneading and proofing the dough, and baking the rolls in the machine turns them into a sticky, yeasty, pull-apart style loaf. The outside pieces end up with a delicious crunchy crust, and the insides are extra moist and delicious. A final drizzle of frosting takes this simple recipe to over-the-top.
- Level: Easy
- Total: 4 hr 15 min (includes proofing and cooling times)
- Active: 30 min
- Yield: 8 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 645
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 2 g
- Sugar
- 63 g
- Protein
- 9 g
- Cholesterol
- 82 mg
- Sodium
- 435 mg
Ingredients
Dough:
Filling:
Topping:
Directions
Special equipment:
a 2-pound capacity bread machine- For the dough: Add the dough ingredients to the bread pan of a 2-pound capacity bread machine in the following order: milk, butter, salt, granulated sugar, bread flour, yeast and milk powder. Program the machine for sweet bread (a 1 1/2-pound loaf) and start the cycle (see Cook's Note).
- For the filling: While the dough is mixing and proofing, mix the butter, brown sugar, cinnamon and salt in a medium bowl until combined. Whisk 1 tablespoon of water into the egg in a small bowl.
- At the start of rise 3 (about 1 1/2 hours after starting), pause the cycle (do not cancel the cycle). Remove the bread pan from the machine and remove the dough to a lightly floured work surface. Grease the bread pan with butter, then set aside.
- Roll the dough into a 13-inch square about 1/4 inch thick. Spread the sugar mixture over the dough evenly, leaving no border. Starting on the side nearest you, roll up the dough sheet into a tight cylinder or log. Slice into 8 equal rounds, each about 1 1/2 inches thick. Add the cinnamon rolls to the reserved buttered bread pan, brushing each individually with the egg wash as you add it; this will allow the rolls to separate easily. You should have 2 rows of 4 rolls each.
- Return the bread pan to the machine and resume the sweet bread cycle. Let the rolls finish proofing and then bake, about 2 hours.
- After the bake cycle is complete, carefully remove the hot pan using the handle and a towel. Let the rolls cool in the pan for 15 minutes to let the sugars firm up.
- For the topping: Whisk together the confectioners’ sugar and milk in a medium bowl.
- Invert the bread pan onto a serving plate. Drizzle with the sauce, pull apart and serve immediately.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Settings, cycles and timing may vary on your bread machine depending on the model. Refer to the manufacturer's guide and pay attention to visual cues for proofing. We tested this recipe using a Cuisinart Compact Automatic Bread Maker, Model CBK-110.
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