I wanted to try something different for breakfast on Saturday morning but also didn’t want to spend forever making it because I knew we had a lot of errands to run. So I elected to make these cinnamon rolls the day before so they would have ample time to rise (and because I have a pretty cold kitchen which would limit the speed at which they rise).
They turned out REALLY good — so good that I now make them every few months to remind us of home (I would make them more often, but they are sinfully sweet and just the 2.5 of us do not eat them nearly fast enough — although I might have to try freezing them some time…).
The first time I made these, I used German brown sugar, which is totally not the same as the American stuff. So if you can’t get your hands on brown sugar, just use regular sugar with about 1 1/2 teaspoons of molasses mixed in. Otherwise, you’ll end up with crunchy rolls which is just not proper.
These cinnamon rolls taste a lot like Cinnabons, which are fantastic, and your house will smell heavenly when you bake them. I often do these for the morning after a bit party where we have guests in the house, or Thanksgiving morning since they can be made ahead of time and take little work the next morning.
So if you’ve been thinking of making cinnamon rolls but are afraid that it’s going to be really complex, it’s really not. Espeically since you can let your bread machine do a lot of the hard work. The worst part is figuring out how to roll all the dough at once in a log before you cut it…and waiting for them to finish baking! 😉
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- 1 cup warm milk 110 degrees F/45 degrees C
- 2 eggs room temperature
- 1/3 cup margarine melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter softened
- 1 package cream cheese softened, 3 ounce
- 1/4 cup butter softened
- 1 1/2 cups confectioners' sugar powdered
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Ingredients
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- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Or let them rise overnight if you want to save time in the morning or have a cold kitchen.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
