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Eightyrecipes
Bread Machine Cinnamon Rolls
by Bity · eightyrecipes.com
Soft, buttery cinnamon rolls made on the bread machine dough cycle, baked in a 9x13 dish and finished with a vanilla glaze.
Bread machine cinnamon rolls glazed with vanilla icing, one bun on a white plate
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 2 hours
Course Breakfast
Cuisine American
Servings 12 rolls
Calories 390 kcal

Ingredients  

For the Dough

  • 1 cup warm whole milk about 110°F
  • 2 large eggs room temperature
  • 1/3 cup unsalted butter melted and slightly cooled
  • 4 cups bread flour
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast or bread machine yeast

For the Cinnamon Filling

  • 3/4 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • 1/3 cup unsalted butter softened

For the Vanilla Glaze

  • 2 cups powdered sugar
  • 3 tablespoons whole milk 3 to 4, to loosen
  • 1 teaspoon vanilla extract
  • salt a pinch

Instructions

  • Add the dough ingredients to the bread machine pan in the order recommended by your manufacturer, usually liquids first, then dry ingredients, with the yeast added last.
    Eggs and milk in the machine pan, flour on top, and the risen ball ready to shape
  • Select the Dough cycle and start the machine.
  • Allow the cycle to complete. The dough should be soft, smooth and slightly tacky.
  • In a small bowl, mix the brown sugar and cinnamon until combined, and set the softened butter aside.
  • Turn the dough out onto a lightly floured surface and roll it into a rectangle about 16 by 12 inches.
    Rolled out and spread with filling, then rolled into a log and sliced
  • Spread the softened butter evenly over the dough.
  • Sprinkle the cinnamon sugar mixture evenly across the surface.
  • Roll the dough tightly from the long edge into a log.
  • Slice into 8 to 12 equal rolls using a sharp knife or unflavoured dental floss.
  • Arrange the rolls in a greased 9x13-inch baking dish.
    Shaped buns risen in a dish, baked golden, then covered in icing
  • Cover loosely and let them rise in a warm place for 30 to 45 minutes, until doubled in size.
  • Preheat the oven to 350°F (180°C).
  • Bake for 22 to 26 minutes, until lightly golden and cooked through.
  • Whisk the powdered sugar, milk, vanilla and salt until smooth, adjusting the consistency with more milk if needed.
  • Drizzle the glaze over the warm cinnamon rolls.

Notes

Nutrition values are an estimate. Use the Dough cycle only, since any baking cycle would turn the dough into a loaf. Cut the log with unflavoured dental floss rather than a knife, which stops the bottom of each roll being squashed flat. Rich doughs are done at 190°F to 195°F in the centre.
Nutrition
Calories 390 kcal
Fat 12 g
Saturated Fat 7 g
Protein 6 g
Carbohydrates 65 g
Sugar 35 g
Sodium 220 mg
Nutrition is an estimate, calculated automatically.
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