Homemade cinnamon rolls. Let the bread machine whip up this cinnamon roll dough for you and follow the easy instructions to bake! Once you’ve made them from scratch, you’ll never go back to canned cinnamon rolls!
1 1/3 cup lukewarm water
1 stick of butter, cut into small chunks
5 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
1 1/2 cups bread flour
¼ cup powdered milk
1 tablespoon dry-active yeast
1 cup sugar
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
I’ll be honest, I have never really measured the exact amounts I use to make the icing. I just mix it until it looks like the consistency I like. Add more powdered sugar to thicken or add more milk to thin.
3–4 cup powdered sugar (I end up using about 2/3+ of the bag)
1–2 tablespoons melted butter
1/2 teaspoon vanilla
4–5 tablespoons milk
Place the ingredients for the dough in your bread machine in the order listed.
Run your machine on a dough cycle. (Mine takes around 2hrs and 20 minutes.)
After dough is done, take it out and split the dough into two mounds.
On a lightly floured surface, roll one mound of your dough out into some sort of a rectangle. It doesn’t need to be perfect. To get it flattened out,it might take a few minutes of working with it but it will get there.
Spread out half of the melted butter over the rolled out dough.
Sprinkle half of the cinnamon sugar over the melted butter making sure to cover as much surface with the filling as you can.
Starting at one of the short ends of your rectangle of dough, roll it up.
Brush the outside of your rolled dough with melted butter.
Starting at one end, slice the dough into about 1 inch pieces. The result will be a pinwheel shaped form when turned on its side.
Place pinwheels on greased baking sheet. I like mine touching each other so they all are soft and not too browned on the outside but if you want them not touching, spread them apart on the sheet.
Repeat the steps above with the second mound of dough.
Cover assembled dough with a lightweight hand towel and let rise for 25-30 minutes.
Bake at 350 for 17 minutes or until lightly brown on top. Tap the middle of the roll to see if it bounces back. If it does, it’s probably done!
Combine ingredients to make icing and spread over warm rolls so it melts into them.
If you want to prepare the rolls ahead of time, assemble them as normal and then refrigerate for a day or so or freeze them up to a few weeks (maybe longer) for later baking. Just make sure you let them warm up to room temperature and rise a little before baking.