Bread Machine Cinnamon Roll Recipe

There’s nothing better than a warm cinnamon roll with soft cream cheese frosting!

Watching the leaves fall off the colorful trees outside, getting cozy under the blankets with your family watching fun fall shows, enjoying a cinnamon roll still warm from the oven. Cinnamon rolls are one of my family’s favorite desserts. I often get asked “Mom can you make cinnamon rolls tonight?” or when I’m getting my bread machine out I almost always get asked “what cha makin? cinnamon rolls?” This recipe is one passed down from my mother. I frequently get asked for the recipe, so I decided I would share it here for everyone to enjoy!

These cinnamon rolls are very easy to make! Especially when you have a bread machine. Bread machines are a huge time saver for me. (and a mess saver!) Although I never use the bake setting, using it to make dough is very helpful. Here is the brand of Bread Machine I use.

If you do not have a bread machine the traditional way of making bread will work just fine! I have done it that way too when I have had my whole wheat bread already going in the bread machine.

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Why you will love these cinnamon rolls

• For the little amount of work you have to put into these cinnamon rolls, they taste great!
• I use a unique sugar that you can get online or at a natural grocery store that will give these cinnamon rolls a new delicious flavor.
• This recipe makes a tray full, so you won’t run out on first night.

Why I use freshly milled grains

I choose to use freshly milled grains for my baked goods because it really takes your breads to whole new level when it comes to nutrition. When you choose to use freshly milled grains you are keeping all the vitamins like selenium, manganese, phosphorus, copper, and folate in your bread according to healthline.com. When you use bleached white flour at the store these vitamins are removed and replaced with synthetic vitamins. It really bothered me for a long time using store bought white flour to feed my family. It honestly felt like I was feeding them a filler. One day sitting at my table I decided to pray about it even though it seemed silly and no joke a few days later a Nutrimill was given to me for free. God is good!

Tips for making the perfect cinnamon rolls

• My number one suggestion is always don’t overthink it. I’ve encountered so many people who overthink making any type of bread. Many times they are worried about it not properly rising because they are afraid they won’t get the temperature right or maybe they wont get the right amount of yeast in. I promise you it’s so much easier than you think!
• If you are worried about proofing the yeast, use a quick rising yeast. Here is the brand I use.
• When I choose to use a quick rising yeast I never add it to water. I always add the yeast after I add my flour in the mixing bowl.
• If you are using a bread machine always put your liquid ingredients in first, then add your dry ingredients.
• Keep an eye on your dough. If it looks too wet, add just a little more flour. Be careful to not add too much flour! This will cause your cinnamon rolls to be dry, and no one likes a dry cinnamon roll! 😬
• Don’t forget to set out your butter!
• Mixing your filling before spreading it on is easier, and it is less messy.

Do I have to use Sucanat?

No, you do not have to use Sucanat. I do strongly suggest it though number one because it is much better for you, and number two it is not a super refined sugar. Sucanat retains its vitamins and minerals from the molasses. It also has a flavor you just can’t replace. Brown sugar is close, but it’s not the same.

How much sugar do I use in place of the Sucanat?

I always use the same amount of Sucanat that I would sugar. So, in this recipe if you choose not to use Sucanat (or honey) you would add 1/2 cup of sugar to the dough, and 1 cup of sugar in the filling. Also you would replace the 1 cup of Sucanant in the topping for 1 cup of powdered sugar and add 1 stick of softened butter to your frosting.

Tools you may need

• Bread machine
• Hand mixer
• Mixing bowls
• Rubber spatula
• Sucanat
• Measuring spoons
• Measuring cups
• Nutrimill grain mill (This is not necessary, but I recommend for more nutrient dense bread)

How to Make Cinnamon Rolls

So without further ado, lets begin!

The first step to making these cinnamon rolls is loading your bread machine starting with wet ingredients first. If you are using regular yeast, make sure you proof it first. To do this you will add your warm water to your measuring cup, then add your half cup of honey and your two teaspoons of yeast and mix. Let it sit on your counter for a few minutes until it gets nice and foamy.

After you proof your yeast add it to your bread machine mixing bowl. After you add it to your bowl, then you can add the rest of your wet ingredients. Once you’ve added your wet ingredients you can add your dry ingredients. I like to add my butter after I’ve added all my dry ingredients.

Once you’ve added all the ingredients, it’s time to select the “dough” setting on your bread machine. Let it run the full time making sure to keep an eye on the dough. Sometimes it rises so high that it gets all messy inside of your machine. If that happens just remove the bowl and start the next step.

Before you roll out your dough go ahead and get your filling ready. You are going to mix your softened butter, sucanant, and cinnamon together. I also add a little dash of salt to my filling.

After you mix your filling together go ahead and roll out your dough. When I roll out my dough I like to roll it fairly thin so I get more swirls in my cinnamon rolls. Once you’ve rolled out your dough spread on your filling.

When you are done spreading on your filling roll them up tight and start cutting them into cinnamon rolls.

Before you place your dough in the pan, make sure you butter your pan really well. After you get your dough in your pan you are going to let them rise until they’ve doubled in size. To give your rolls a little kick start I like to turn on my oven for a couple minutes just to get it a little warmer than room temperature. Then I turn it off and let the rolls rise inside the sightly warmed oven for about 30 to 35 minutes. After they’ve doubled in size, I remove the pan of cinnamon rolls from the oven and preheat the oven to 375 degrees.

Once the oven has preheated, bake your cinnamon rolls for 15 to 17 minutes. Mine are usually done baking at 17 minutes. If you notice that they are still doughy in the middle put them back in the oven for only a couple minutes at a time. I say this because sometimes if you go longer, they burn.

While your cinnamon rolls are cooling go ahead and get your frosting ready. When I use Sucanat I add a couple tablespoons of warm water to it to make it into a syrup like consistency. If your skip this step, you will just have granules in your finished product.

When you mix the water and Sucanat together, it does take a little while to get it into a syrup like consistency, but I do think it’s worth the wait.

Once the Sucanant reaches the desired consistency, add your cream cheese, vanilla, and a little dash of salt. Mix it all together until it becomes light and fluffy.

Once your cinnamon rolls have cooled a bit you can add your cream cheese topping to them.

Now your cinnamon rolls are complete! Enjoy them up to a few days after baking. Make sure you wrap them well so they don’t dry out. I do store these in the fridge because the topping is just a sweetened cream cheese, but I have left them on the counter over night and they have been fine.

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