Bread Machine Cinnamon Rolls

What’s better than homemade cinnamon rolls?  Easy to make ones!  This recipe not only tastes delicious, but the dough is also made in the bread maker.  No kneading, waiting, kneading more.

I would also personally like to add that this recipe is very “oops proof”.  I tried measuring the bread flour by weight instead of volume thinking it would be easier.  No way!  You must measure out 4 1/2 cups – if you weigh it like I did you get too little flour and a very sticky, high rise dough.  But I used it anyway.  Then, I forgot to hit “start” on the oven to bake them so the temperature never got over 350 degrees.  They weren’t the prettiest batch I’ve made, but they still tasted wonderful!  So a few mess ups, you can still eat them.  Follow the recipe below and they will be delicious AND taste great!

Bread Machine Cinnamon Rolls
yield 12 rolls

1 cup warm milk (110 degrees)
2 eggs, room temp
1/3 cup margarine, melted
1 tsp. salt
1/2 cup sugar
4 1/2 cups bread flour
2 1/2 tsp. bread machine yeast

Filling:
1 cup brown sugar
2 1/2 Tbs. cinnamon
3 Tbs. butter, melted

Icing:
3 oz. cream cheese, room temp.
1/4 cup butter, room temp.
1/2 tsp. vanilla extract
1/8 tsp salt
1 1/2 cups powdered sugar

1.  Add the bread dough ingredients to your bread machine per their instructions.  My Oster Bread Machine states to add all the liquids first.  Then, pile the flour on top, poke a small hold in the top of the flour to add the yeast.  Put bread maker on “Dough Cycle”.
2.  Cover and rest dough 10 minutes.  Roll into a 16″x21″ rectangle.  Mix brown sugar and cinnamon.  Brush butter onto the dough.  Sprinkle the cinnamon-sugar onto the butter and press into the dough.
3.  Roll the dough into a log and cut into 12 rolls.  (I also gently squeeze the log together to keep it together.  Then cut in the center.  Cut each of the 2 logs in half.  Then cut each one of those 4 logs into 3 rolls.  This gets me perfect-sized rolls each time.)  Place rolls into a greased 9×13″ pan.  I use pyrex.  You can also use 2 – 9″ round pans.
4.   Cover the rolls for 30 minutes to rise.  Preheat oven to 350 degrees and bake 15-20 minutes or until lightly golden brown.  (**Note: This was originally baked at 400 degrees for 12-13 minutes, however, I often got my rolls golden on the outside and not done on the inside.  I believe lowering the temperature will alleviate this problem.  But I’ve made them 10 times at 400 degrees as well and it does work.  You just have to keep a good eye on them.)
5.  For icing, beat cream cheese and butter on medium high.  Add vanilla and salt.  On low, add powdered sugar little by little.  Ice cooled rolls.

 
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