I found a fabulous deal on a bread machine via Amazon.ca just before Christmas and I’ve been using it sporadically for this and that. Then Christmas and the various hosting opportunities arrived and I had no room for it in my kitchen so I placed it in the basement out of sight. Last week, I decided to bring it up again and test some recipes. Some were just “meh” (not horrible… but not delicious). Others have been pretty darn good.
These cinnamon rolls though… they go way beyond “pretty darn good” and right into “incredibly delicious.” I’ve been craving cinnamon rolls all week, but in my mind, they’re a weekend treat. This is probably because of the time factor involved. I struggle enough to get three of us out the door with somewhat healthy lunches, a belly full, and hopefully teeth brushed. If clothes match and we remembered our gloves, that’s just a bonus. Forget time to proof a batch of cinnamon rolls, bake them, and clean the sticky fingers after they’ve been devoured.
Yesterday, I did some quick online reconnaissance to find a bread machine recipe I could use for the dough portion. I found this one from Food.com and this one from Happy Hooligans. Then I decided to just do my own thing, leaning heavily on the first recipe, and was filled with shock and delight at the ooey-gooey perfection that sat upon our plates for a very short period of time this morning.
Bread Machine Cinnamon Rolls:
1 cup warm milk
2 1/2 cups flour
2 tablespoons butter, softened
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon yeast
3 tablespoons butter, softened
1/3 – 1/2 cup brown sugar
2 tablespoons butter, softened
1/8-1/4 cup cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
2 tablespoons milk
Add dough ingredients to bread machine in order listed (or check your user manual and see what order you should add them). Before adding yeast, make a well in the dry ingredients, add yeast, and ensure it’s not touching your wet ingredients. Set bread machine to dough cycle and let it do it’s thing.
Once dough cycle is complete, roll out dough on a lightly floured surface until you get a nice even rectangle. Mine was about the size of my cutting board… but that doesn’t really help, does it? Approximately 9″x12″ give or take.
For the filling, spread your butter evenly across the dough. Sprinkle your brown sugar across the butter. Sprinkle your cinnamon across the brown sugar. Add some nuts or raisins if you’re into that kind of thing. We gave them a pass this time around. I already have one kid who refuses to eat these (I know… he’s strange!) and the other would probably turn his nose up at them if he found an extra surprise. Wait… why didn’t I add extra ingredients? I could have split the whole pan two ways!
Lightly grease a 9″x13″ baking pan. I used butter. Once your dough has been topped, roll into a tight log – use the long side of your rectangle, people. Pinch the seams to keep it all together. Cut into 12 equal portions (they should be about an inch or so thick.) There’s a nifty dental floss trick for cutting these… but we only had mint flavour and opted to use a knife. Place in your greased baking pan, leaving a bit of room between rolls for expansion.
Now…. here is where you can decide whether these babies are going to be popped in the oven right away, or saved for the morning. Cover with plastic wrap. If you want to bake them “now”, let rise on the counter for another 45 minutes or so. If you are saving them for morning, place them in the fridge for a slow rise overnight. I’ll be honest and I actually left them on the counter for a bit…. and then put them in the fridge.
In the morning, take your prepped rolls out of the fridge and set your oven to preheat to 375. Bake for 20 minutes approximately – until golden brown. Our oven took 24 minutes but it can be temperamental.
Mix up your glaze while these are cooking. Let your baked cinnmon rolls cool slightly – very slightly – and spread or drizzle with your cream cheese glaze. Serve warm! Straight from the pan.
I know it sounds like a lot of work…. but it really wasn’t. And did I mention they were incredibly delicious. If your family doesn’t mind a tasty carb binge and sugar overload, they’ll shower you with affection. You’re welcome.
PS. I’ve heard you can freeze your prepped rolls. Just let them defrost on the counter 10-12 hours to rise again after freezing. Also, the glaze recipe makes a lot of glaze. I only used half…. so you could reduce the recipe. Or make another batch of cinnamon rolls later in the week.