The aroma of freshly baked Cinnamon Rolls can’t be beat! These sweet tender rolls are simply the best around!
Every Christmas morning my family looks forward to these excellent homemade cinnamon rolls. It’s been a tradition in my house since my kids were little and I bought my first bread machine. I rarely use my bread machine anymore but I do pull it out every Christmas and make these rolls… It’s just not Christmas without them!
The dough is light and tender, and the filling is perfectly sweet.
If you don’t have a bread machine don’t worry, you can still make these excellent cinnamon rolls. I did a quick google search and there’s a ton of information on how to convert a bread machine recipe to one made by hand (or with a mixer, etc. Since I haven’t tried that yet, I did not include instructions for it here. I’ll be sure to update this recipe when I do. In the meantime, please let me know if you try this without a bread machine and any tips or tricks you know!
This recipe makes the BEST cinnamon rolls! It uses a 1 1/2 lb. bread machine to do the work!
For the Dough:
- 1 C. buttermilk
- 1 egg
- 3 C. all purpose flour
- 1 tsp. salt
- 4 Tbls. softened butter
- 1/4 C. sugar
- 1/4 tsp. baking soda
- 1 1/2 – 3 tsp. active dry yeast (see note below)
For the Glaze
- 5 Tbls. melted butter
- 1/2 C. brown sugar
For the Filling:
- 1 Tbls. melted butter
- 1 Tbls. cinnamon
- 2 Tbls. granulated sugar
- 2 Tbls. brown sugar
For the Icing:
- 2 C. powdered sugar
- 2–3 Tbls. milk
- 1 tsp. vanilla extract
- Place all dough ingredients in bread pan. Select dough setting and press start. When dough is finished rising and machine beeps, remove dough from bread pan. Turn on floured countertop or cutting board.
- Pour melted butter for the glaze into 9 x 13 inch baking pan. Distribute brown sugar evenly over butter, set aside
- Roll dough into 9 x 18 inch rectangle best you can. Brush dough with 1 tablespoon melted butter, sprinkle cinnamon and sugars evenly over dough.
- Starting with long edge, roll up dough, pinch seams to seal. Slice dough into 1 1/2 inch sections (you should get 10-12 rolls).
- Place rolls cut side up in prepared baking pan. Flatten them slightly. Cover and let rise in warm oven 30-45 minutes until doubled.
- Preheat oven to 350 degrees. Bake rolls about 25 minutes until golden brown. Remove from oven.
- In small bowl, whisk together powdered sugar, milk and vanilla (add more milk if you want a thinner consistency). Drizzle glaze over cinnamon rolls and serve warm!
Note about bread machines: use 1 1/2 tsp. Red Star brand active dry yeast for all bread machines except 1 1/2 lb. Panasonic/National machines use 3 teaspoons and 1 1/2 lb. Welbilt/Dak machines use 2 teaspoons.
I tend to use more melted butter (or softened butter) in the filling as well as more sugar. I don’t usually measure, just cover the dough with butter, cinnamon, and sugars. Feel free to add raisins if you like too!
I have not tried making this recipe without a bread machine but there’s lots of information on the internet on how to make convert a bread machine recipe to one made by hand.