Description
Delicious, fluffy cinnamon rolls made effortlessly in a bread machine, topped with a creamy icing.
Ingredients
- 1/2 cup melted butter
- 1 cup warm milk
- 2 teaspoons salt
- 1/3 cup sugar
- 2 large eggs, beaten, at room temperature
- 4 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 1/2 cup butter, room temperature (for filling)
- 2 tablespoons cinnamon
- 3/4 cup brown sugar
- 4 ounces cream cheese, room temperature (for icing)
- 1/4 cup butter, room temperature (for icing)
- 1 teaspoon milk or cream (for icing)
- 1/2 teaspoon vanilla extract (for icing)
- 1 cup powdered sugar (for icing)
Instructions
- Add the melted butter, warm milk, salt, sugar, and beaten eggs to the bread machine.
- Carefully layer the flour over the wet ingredients, ensuring it covers everything.
- Sprinkle the active dry yeast over the top of the flour.
- Set your bread machine to the “dough” cycle and let it work for about 90 minutes.
- Once the cycle completes, lightly flour a clean surface. Turn the dough out and gently roll it into a 12×18 rectangle.
- Prepare the filling by mixing softened butter and cinnamon until smooth. Spread this mixture over the rolled-out dough, leaving a one-inch border at the far edge.
- Sprinkle the brown sugar evenly over the cinnamon butter.
- Starting from the long side closest to you, roll the dough tightly away from you into a large roll. Pinch the seam closed.
- Cut the dough into 12 rolls.
- Place the rolls in a sprayed 13×9 baking pan, cover with plastic wrap, and let them rise in a warm place for 30-45 minutes.
- Preheat your oven to 350 degrees and bake for 25-30 minutes until golden brown.
- Let the rolls cool for 15-20 minutes before spreading with cream cheese icing.
Notes
For the best results, use fresh yeast and ensure your liquids are at the right temperature. Frost the rolls once cooled.
