Cinnamon rolls are great for breakfast, brunch, and even dessert. However, they can be labor and time intensive. Using a bread machine cuts the efforts in half since it makes and kneads the dough.
From there, you roll it out, sprinkle on the cinnamon-sugar filling, roll it up into a log, and cut into buns. Let the cinnamon rolls rise one more time and then bake until puffed up and golden brown. Drizzle with the vanilla icing for that signature finish and serve warm for an indulgent treat.
- For the Dough:
- 3 1/3 cups bread flour
- 1 cup milk
- 1/4 cup butter (1/2 stick, or margarine)
- 1 large egg
- 3 tablespoons sugar
- 2 teaspoons active dry yeast (or 1 1/2 teaspoons bread machine/rapid rise yeast)
- 1/2 teaspoon salt
- For the Filling:
- 1/4 cup butter (melted)
- 1/3 cup nuts (chopped and lightly toasted)
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- For the Icing:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Note: While there are multiple steps to this recipe, this cinnamon roll dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Dough
Gather the ingredients.
Add the flour, milk, butter, egg, sugar, yeast, and salt for the dough to your bread machine as recommended by the manufacturer. Program the appliance for the dough cycle. Let the dough be kneaded and produced.
When the cycle is done, place the dough onto a floured surface. Knead the dough for about a minute, then let it rest for another 15 minutes.
Make the Filling and Shape
Roll the dough out into a rectangle, about 15 by 10 inches.
Brush the 1/4 cup melted butter over the dough to within 1 inch of the edges.
Mix the chopped nuts, sugar, cinnamon, and nutmeg in a bowl. Sprinkle the mixture evenly over the dough.
Starting on the long side, roll the dough up tightly. Press the edges to seal and form into a 12-inch-long, evenly shaped roll.
With a knife or 8-inch-long piece of uncoated dental floss, cut the entire roll into 1-inch pieces.
Rising and Baking the Dough
Grease a 13 x 9-inch baking pan.
Place the rolls cut-side down in the pan. Cover and let rise in a warm, draft-free place until they double in size. This will take about 30 to 45 minutes.
Preheat the oven to 375 F.
Bake the rolls for about 20 to 25 minutes or until golden brown.
Make the Icing and Frost
Gather the ingredients.
Combine the powdered sugar, milk, and vanilla in a bowl. Blend the mixture until it is smooth. If too thin or too thick, add more powdered sugar or milk, respectively, until the desired consistency is reached.
Cool the rolls in the pan for 10 to 15 minutes, then drizzle them with the powdered sugar icing.
What Is the Difference Between a Cinnamon Roll and a Cinnamon Bun?
While cinnamon rolls and cinnamon buns are close pastry cousins, the biggest difference is the icing. Cinnamon rolls are commonly topped with a generous smear of sweet vanilla icing, while buns are often not. However, the two names are frequently used interchangeably to describe a cinnamon roll.