Wednesday, July 24, 2013

Gooey Cinnamon Rolls {Breadmaker}

I have never been a great cinnamon roll maker.  I go a little crazy with the flour so they tend to come out too dry for my tastes.  This time I used a breadmaker to knead my dough, which kept me from adding too much flour and they came out perfectly!  If you have a breadmaker I highly recommend using it. I swear washing the breadpan by hand really isn't that bad.

(I wouldn't actually know because mine is still sitting in the sink from last week.  Ahem.)

Sweet rolls do not keep well, so if you can't polish off an entire pan, you can freeze the dough once you have cut it in slices  (Just place the slices on a cookie sheet.  Freeze completely.  Then throw them all in a ziploc freezer bag.)  Every time you want a cinnamon roll, just pull one of the frozen slices out.  Allow it to thaw and rise until doubled in size.  Then bake!)

You know you want a fresh cinnamon roll every day of your life.

This dough recipe would work well for orange rolls as well.

Gooey Cinnamon Rolls
Recipe adapted from
-1 cup warm buttermilk, or milk
-2 eggs, room temperature
-1/3 cup butter, melted
-4 1/2 cups bread flour
-1 teaspoon salt
-1/2 cup sugar
-2 1/2 teaspoons quick active yeast

Place all ingredients in bread machine in order recommended by manufacturer. Select the DOUGH cycle and press Start.

While the dough is kneading and rising you can make the filling

-3/4 cup brown sugar, packed
-1/4 cup white sugar
-2 1/2 Tbsp ground cinnamon (I use a strong cinnamon from Penzeys (China Cinnamon), so I only use 2 Tbsp)
-2 Tbsp cornstarch 
-6 Tbsp butter, softened

Whisk together both sugars, cinnamon, and cornstarch.

When dough is done, roll it out into a large rectangle about 16x24 inches.  (I typically spray my work surface with Pam to keep it from sticking, and spray my rolling pin as well.)

Spread softened butter evenly over dough and sprinkle with sugar/cinnamon mixture.  Roll dough up tightly lengthwise and seal the edges.  Use a piece of dental floss to cut into 12-16 slices.

Place rolls in a greased 9x13 pan, or two 9 inch pie pans.  Cover and let rise until doubled in size (about 30 minutes).

Bake at 400 degrees for 13-15 minutes.  Do not overbake!

In the meantime you can make the frosting.

-3 ounces cream cheese
-1/4 cup butter
-1 1/2 cups powdered sugar
-1/2 teaspoon vanilla
-2 tsp light corn syrup
-pinch salt
With a mixer beat together the cream cheese, butter, powdered sugar, vanilla, corn syrup, and salt.

 Spread half of cream cheese frosting over hot rolls. 

Reserve the other half to spread on top of the rolls once they have cooled a little.

*If you love cream cheese frosting it wouldn't kill you to double the frosting.  You will probably have some left over, but it's better than having to skimp!
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Michele said...

I just happened to recently buy a bread maker. I must try this! And yes I would LOVE a cinnamon roll every single day. I seriously crave cinnabon all the time.

Jenn said...


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