My family had been asking for cinnamon rolls for weeks and I made them the
mini cinnamon rolls which I think held them off but we passed Cinnabon in the mall and they started salavating. They both wanted one and I told my husband that I really was going to make them some so I had to follow through. I got home and looked at
the recipe that I usually use and realized that we were out of shortening!! UGH! I had just recently looked at another recipe from
Money Saving Mom and I decided that it was fate to try this
new bread machine cinnamon roll recipe.
After finishing dinner, I grabbed all of the ingredients to make sure that I had enough of everything for this recipe and it luckily turned out that I did!
I put all the ingredients in order and put them in the bread machine. It started mixing up everything really quickly and I was hoping for the best because if I didn't follow through, I don't think that Cinnabon is open at 6 am which is when my crew will be wanting breakfast. Luckily, the bread dough rose great.
I rolled out the dough. My normal recipe has you flour the counter before you roll it out so that they don't stick but this one didn't. I think that I would flour the counter next time because it was a little hard to roll the dough up. Then, instead of melting butter as this recipe called for (and my recipe did), I spread the butter on the dough. It is way less messy to roll up the dough without the melted butter.
Then, I sprinkled with a pre-mixture of cinnamon and sugar.
I rolled the dough up so that it was ready to be cut. I cut the dough in half and then cut each half in half to try to get more even pieces. I normally start at the end and work my way across but I end up with a variety of different sizes so this way worked much better.
I buttered the bottom of the pan.
Then, coated with a generous sprinkling of brown sugar. This is not in the original recipe from Money Saving Mom but rather from my husband's cinnamon roll recipe because I didn't want to stray too much from his favorite recipe.
I ended up with enough to fill three pans. I was thinking that would be great because I could freeze one and we could have it later.
We decided to cook one up that night to try and then saved the rest for the morning. The finished product was beautiful and it tasted amazing!!!
I topped it with my remaining cream cheese icing that I had made in the freezer. Sorry for the dark picture but it was 11 pm by the time that these came out of the oven and we were digging in. Just the right thing to eat before going to bed right? HAHA!!!
I hope that you make this cinnamon roll recipe soon. Don't tell my husband but I might use this dough recipe next time :) I cooked the one pan the night that I made the dough, the second pan the next morning for breakfast and the third pan the next morning for breakfast so none made it into the freezer but lots made it into our bellies!!!
Please make sure you check out the original recipe at
Money Saving Mom because even though I used her dough recipe, I followed my husband's methods for the rest of the construction so you should see her results too!!
Bread Machine Cinnamon Rolls
Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
2 eggs
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast
Filling:
6-8 tablespoons butter (or more to spread)
Cinnamon and Sugar mixture
Brown Sugar to Taste
Icing: Used Cream Cheese icing but here is the original recipe:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla
Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with butter and cover completely with cinnamon and sugar mixture leaving the edges exposed so that the roll will stick together. Add brown sugar to taste if you want to here.
Roll up and cut into 12-20 rolls and place in one greased sheet pan or two smaller greased pans coated in butter and thin layer of brown sugar. In order to get even rolls, cut in the middle of the roll and then the middle of both sides because it helps to make small chunks to work with. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven so that it melts into the cracks or save to add later when reheating.
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning. I even had one go until the next day and it was as good at the first two!!
