Super Fantastic Cinnamon Rolls (Bread Machine Recipe) Recipe - Food.com (2024)

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ingredients directions Questions & Replies Reviews Tweaks RECIPE SUBMITTED BY YOU'LL ALSO LOVE FAQs

69

Community Pick

Submitted by Quest4ZBest

"I have tried countless recipes for Cinnamon Rolls trying to find the perfect recipe. This is it!! I can't ever make enough of these at home! They are so easy to make too - don't you just love bread machines!"

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Ready In:
35mins

Ingredients:
15
Yields:

12 rolls

Serves:
12

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ingredients

  • 1 cup warm milk
  • 2 eggs, room temperature
  • 1⁄3 cup margarine or 1/3 cup butter, melted
  • 4 1⁄2 cups bread flour
  • 1 teaspoon salt
  • 1⁄2 cup white sugar
  • 2 1⁄2 teaspoons bread machine yeast

  • Filling

  • 1 cup brown sugar, packed
  • 2 1⁄2 tablespoons ground cinnamon
  • 1⁄3 cup margarine or 1/3 cup butter, softened

  • Frosting

  • 3 ounces cream cheese
  • 1⁄4 cup butter
  • 1 1⁄2 cups confectioners' sugar
  • 1⁄2 teaspoon vanilla extract
  • 1⁄8 teaspoon salt

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directions

  • Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start.
  • In separate bowl combine cinnamon and sugar.
  • After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F.
  • Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.

Questions & Replies

Super Fantastic Cinnamon Rolls (Bread Machine Recipe) Recipe - Food.com (13)

  1. this was the best dough thank you

    deborah m.

  3. If you make the rolls a day before baking, would you let the rolls get to room temp before baking?

    Anonymous

  4. I have tried everything. I have bought all new ingredients including new yeast. I have a problem getting my dough to rise. After I roll it out cover with butter, cinnamon and sugar and roll and placed in dish. I just can't get the dough to rise twice it's size before putting in oven. Am I doing something wrong?

    Charlene W.

  5. Why no baking soda?

    azbikes

see 1 more questions

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Reviews

  1. This is the best cinnamon roll recipe I have ever used ,and at age 65 I have made quit a few ,I have been baking since I was 11 years old .My best friend called me to tell me about this site and this recipe. I made this recipe today just as posted. I made no changes . If you are going to rate a recipe I believe you should make it as written . I give it 5 stars.

  2. These turned out awesome! The rolls were very moist and the frosting wasn't too sweet. I took these to work and everybody loved them! Thanks, I will definitely be making these again!Update: I made these again today, but did an orange-roll version. Used 1/2 c milk, 1/2 c orange juice and 1 1/2 tsp. orange zest in the dough. I used 1/4 white sugar, 1 tsp. cinnamon, & 1/4 c butter for the filling and added 1 tbsp. OJ & 1 tbsp. orange zest to the frosting. Delicious!

    Pismo

  3. I have made countless cinnamon roll recipes. THIS is definitely my new favorite. So easy and soooo delicious. The dough was light and airy but still had a good bite and chew. The filling was perfect. The icing was perfect. I followed the advice of other reviewers and mixed the filling ingredients (butter, sugar and cinnamon) in my kitchen aid. Then just spread it on the dough like a thick icing. No more messy counter! And this also ensured the filling was evenly distributed. Great trick. Another great trick that came from Alton Brown is...during the second rise put the pan of rolls in the oven and a place a pan of boiling water under them. This helps the rolls rise nicely. Be sure to remove them before preheating the oven though! I baked them at 350 for 17 minutes. Ohhh and I halved the recipe and baked them in a 9 inch square baking pan. I roll them out thinly and cut them into one inch rolls. This gives me 10 cinnamon rolls. OMG. So good. Such a treat! Now if we could just get the calories out of these that would be great! ;-)

    normajean0086_54754

  4. I've done this several times with 1/2 cup of butter instead of a third. They always taste great and I will never buy cinnamon rolls again. You can even freeze them prior to baking and then leave them in the oven overnight to rise so they are ready to bake first thing in the morning. I also use a different frosting since my husband doesn't like cream cheese.

    ScarlettWannaB

  5. I've been DYING to make cinnamon rolls and when I had some leftover cream cheese to use up, I was ecstatic to find this recipe! And these are just simply AMAZING!! I added a teaspoon or two of wheat gluten to my flour to help with the rise, and probably gave them more than an hour or even two of resting time. Boy did they rise high! They are delicious, even sinfully so! So very soft and packed with the delicious filling. There's no shortage of anything here! I made my rolls smaller and ended up with almost 2 dozen, rolling, cutting and freezing the second dozen for a future batch. Everyone LOVED these rolls. With or without the icing, they are wonderful. I have tons of frosting left though so I'll probably end up covering everything with the yummy stuff! Thanks so much!

    yamakarasu

see 64 more reviews

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Tweaks

  1. 1/4 cup water added to dough recipe. Baked at 350 degrees for 30 minutes in lower third of oven.

    Paula S.

RECIPE SUBMITTED BY

Quest4ZBest

USA

  • 15 Followers
  • 16 Recipes
  • 3 Tweaks

<p>I currently live in Arizona and although when I moved here I was sure I'd hate it - I absolutly love it here! My husband and I have owned our own business for almost 10 years and have a flexible schedule which I love! The most important thing to me right now is my family - I couldn't be happier to be a Mom! I don't want to miss out on a thing! I love to cook. I know it's nerdy, but I am a huge interest in food storage, canning, and emergency prepardness (don't make fun). Give me a wheat grinder and I'm in heaven! I also love photography, everything about the outdoors, sewing, playing cards, and playing with my girls. Pet peeve, by far, is when I am forced to waste time (traffic, waiting in line, etc.) I guess I'm just one impatient woman! <br />src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"&gt;</p>

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Super Fantastic Cinnamon Rolls (Bread Machine Recipe) Recipe - Food.com (2024)

FAQs

Is bread flour or all purpose better for cinnamon rolls? ›

Bread flour has more protein than all-purpose flour, making it a better option for pastries. Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls.

Read The Full Story ›
Why are my cinnamon rolls not fluffy? ›

For the fluffiest cinnamon rolls, make sure you allow your dough to rise for at least 90 minutes for the first rise. For the second rise, a good 30 minutes works. I see a lot of recipes - including a few of mine - say 60 minutes minimum for the first rise.

View More ›
Why are my cinnamon rolls dry and dense? ›

Too much flour will give you stiff, dense, dry cinnamon rolls. Arrange your rolls in a lightly greased 9-inch or 10-inch pan.

Find Out More ›
Is heavy whipping cream the same as heavy cream? ›

Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.

Tell Me More ›
Is half-and-half the same as heavy cream? ›

According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.

Learn More Now ›
What is the secret ingredient in Cinnabon? ›

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

Discover More Details ›
Why do you pour milk over cinnamon rolls? ›

Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”

View Details ›
What happens if you use bread flour instead of all purpose? ›

Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.

Tell Me More ›
What happens if you let cinnamon rolls rise too long? ›

The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long.

Show Me More ›
What happens if you add too much flour to cinnamon rolls? ›

You want to add only the amount of flour that it takes so your dough is not sticky. Adding too much flour will make your rolls very dry. Once you have added the appropriate amount of flour, turn your mixer to a low speed and let the machine do all the kneading for you.

Learn More Now ›

Is melted butter or softened butter better for cinnamon rolls? ›

It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.

Find Out More ›
Why are my homemade cinnamon rolls not rising? ›

Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

Learn More ›
What does pouring heavy cream over cinnamon rolls do? ›

The heavy cream absorbs the cinnamon, sugar, and butter that leaks from the insides of the rolls as they bake to create a glorious cinnamon sugar syrup for the bottom of your rolls.

Get More Info ›
How does heavy cream affect baking? ›

Heavy cream is thicker and has a higher fat content than milk, which can make the baked goods more rich, moist, and tender but also heavier.

View More ›
What does heavy cream do in baking? ›

Heavy cream whips very nicely and holds its shape consistently for a long period of time. So this is the one you should use when making ice creams and cakes and even ganache. It is also used in gravies like Tikka masalas to give them thick and creamy feel.

See Details ›
Why do you use heavy cream in baking? ›

It whips better and holds its shape longer than its whipping cream counterpart, which is why it's used for everything from pastry fillings to pipings. It has a long shelf life in the fridge and can even be frozen and used in a heavy cream recipe later on.

See Details ›
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