Cinnamon Rolls, with or without bread machine

Posted on 04/23/2006 by icevein

I made cinnamon rolls today for the first time & they were absolutely delicious. I took the recipe from, but modified it a bit as well as made it without a bread machine. Below is the recipe without a bread machine, but if you prefer to use one I'm sure you can figure out how to do it.

  • 1 cu. lukewarm milk (70°-80°F/21.1°-26.7°C)
  • 2 tbs. melted butter
  • 2 tbs. sugar

  • 1/2 tsp. salt
  • 3 1/3 cu. flour (all-purpose or white-->not self-rising)

  • 1 1/2 tsp. yeast

  • 1 egg
    • Combine milk, butter, & sugar in a smallish bowl.
    • Combine the salt & a bit more than half the flour in a large bowl & make a big big dent in it (enough to hold all the wet ingredients).
    • Pour the milk mixture into the crater in the flour/salt.
    • Stir the yeast into the milk in the crater.
    • Carefully stir in the flour from the edges until you have a very thin dough. This is called a sponge, by the way.
    • Cover the bowl TIGHTLY with saran wrap & allow to rise in a relatively warm place for 90 minutes.
    • After an hour, stir the egg into the sponge.
    • Knead in the rest of the flour until you can pick the dough up & turn it out onto a clean floured surface. There knead it until it becomes smooth.
    • Form a ball & put it in a clean dry bowl, again covering with saran wrap, & again allowing it to rise for 90 min.

      While the dough is rising, make the filling.

      • 1 cu. white sugar
      • 1 cu. brown sugar
      • Very soft butter to taste (almost an entire stick/half cup)
      • Cinnamon to taste (2-3 tsp.)

      • Stir! Keep adding butter & sugar until it's just right for you. All you need to do is be able to spread it.

      • Take some of the mixture & cover the bottom of a baking pan with it. It doesn't have to be anywhere near perfect.

      • Preheat the oven to 350°F/175°C

      Now (after an 90 min.) you take out the dough & roll it out on a floured surface. It should be about a 1/4" (6.3mm) thin.

      Spread the cinnamon sugar mixture all over it like so:

      Roll it up!

      Pinch the edges tightly shut.

      Now with a very sharp knife, slice the roll into pieces about 1.5"-2" thick (4-5cm)

      Arrange them in the baking pan.

      Allow them to rise for another 40-60 minutes, until they're pressed together.

      Bake them in the preheated oven for 15-20 minutes, until golden on top.

      In the meantime, make the topping.
      • 2 cu. confectioner's sugar
      • 3 tbs. melted butter
      • 3 tbs. warm milk
      • 1 tsp. vanilla extract.

      • Mix them all together. You might want to start with less sugar at first & keep adding until it's the right flavour & consistency.


      Allow them to cool for a while (15 min.?) and cut them out)

float0n_ 23rd-Apr-2006 11:45 pm (UTC)
Those look really good! I think you forgot a step though! You listed the yeast as an ingredient but never incorporated it into your ingredients in your method of prep. Unless I'm super cracked out from doing homework and can't read any more...
sexy_jill 24th-Apr-2006 02:46 am (UTC)
You take beautiful pictures that make your baked goodies look so tasty and appealing! I'm not a fan of cinnamon rolls but your pictures make me want one haha
_darra_ 24th-Apr-2006 06:49 am (UTC)
thanks so much for posting this!!!!
(no subject) - Anonymous
_darra_ 25th-Apr-2006 04:41 am (UTC)
got it! thanks! :D
_harajuku_ 24th-Apr-2006 12:34 pm (UTC)
One of the most delicious lookin' cinnamon rolls I've ever seen!
see_my_glock 24th-Apr-2006 02:39 pm (UTC)
also; 90 minute rise instead of an hour
cccherry 24th-Apr-2006 08:01 pm (UTC)
so u need to let them rise before you cook them, after you've cut them?
and for 90 mins, is it 90 mins for all of the rising times?
see_my_glock 24th-Apr-2006 09:33 pm (UTC)
haha, okay, its 90 minutes except for the final rise, which is a bit more complicated.
for perfect rolls you want to preheat the oven to 200 degrees and then turn it off. open the door for a second to let some heat out and then pop in the rolls, fully prepared and covered with plastic wrap [to allow moisture and c02 to gather] let them rise in the oven for 40 minutes to an hour, or until they are fully risen and pressing up against each other [as icevein's looked after they came out of the oven] WITH THE OVEN DOOR A CRACK OPEN heat needs to continue escaping, otherwise the heat radiating from the oven walls will cook your rolls.
ths is necessary because, unlike many breads, the initial heat seems to kill of the yeast in these and they wont rise at all once you start cooking them.
good luck and enjoy!
sakurasohma 2nd-May-2006 08:38 am (UTC)
I tried make these over the weekend, but when I tried to roll the dough with the cinnamon mixture inside it wouldn't work with me and the whole thing came a part and the cinnamon spilled all over the counter (I've never been real good with handling dough like that) So I managed to salvage it and turn it into cinnamon bread. I also wasn't able to make the glaze, but that didn't seem to matter, most of it was gone with in the hour.
(no subject) - Anonymous
sakurasohma 2nd-May-2006 05:28 pm (UTC)
Yeah I think so
banshee123 3rd-May-2006 11:03 pm (UTC)
Very good step by step!

That's the most scene cinnamon-roll picture I've ever seen.


much love.
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