Description
Deliciously soft and fluffy cinnamon rolls made effortlessly in a bread machine, topped with creamy cream cheese icing.
Ingredients
- 1/2 cup melted butter
- 1 cup warm milk
- 2 teaspoons salt
- 1/3 cup sugar
- 2 large eggs, beaten, at room temperature
- 4 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 1/2 cup butter, at room temperature (for filling)
- 2 tablespoons cinnamon
- 3/4 cup brown sugar
- 4 ounces cream cheese, at room temperature (for icing)
- 1/4 cup butter, at room temperature (for icing)
- 1 teaspoon milk or cream (for icing)
- 1/2 teaspoon vanilla extract (for icing)
- 1 cup powdered sugar (for icing)
Instructions
- Add the melted butter, warm milk, salt, sugar, and beaten eggs to the bread machine.
- Layer the flour over the wet ingredients, ensuring it covers everything.
- Sprinkle the active dry yeast over the top of the flour.
- Set your bread machine to the ‘dough’ cycle and let it work for about 90 minutes.
- Once the cycle is complete, lightly flour a clean surface, turn the dough out, and gently roll it into a 12×18 rectangle.
- Prepare the cinnamon filling by mixing softened butter and cinnamon until smooth, then spread it over the rolled-out dough.
- Sprinkle brown sugar evenly over the cinnamon butter.
- Roll the dough tightly from the long side, pinch the seam closed, and cut into 12 rolls.
- Place the rolls in a greased baking pan, cover, and let them rise in a warm place for 30-45 minutes.
- Preheat the oven to 350°F and bake for 25-30 minutes until golden brown.
- Let the rolls cool for 15-20 minutes before topping them with cream cheese icing.
Notes
Use fresh yeast for best results and allow your ingredients to come to room temperature for a smooth dough. Consider adding nuts or chocolate chips for variations.