I have a fairly old bread machine (late 90s / early 2000s model) that I use all the time. A few years ago, my dad found a great recipe for bread machine cinnamon rolls that he shared with me. After a minor tweak or two from the original, we’ve hit upon one of the best cinnamon roll recipes I’ve ever tried.
- 1 cup warm milk
- 2 eggs
- 6 Tbsp butter
- 1 tsp salt
- 1/3 cup white sugar
- 4 cups bread flour
- 1 Tbsp yeast
Put all ingredients in the machine in the typical order (most machines call for wet first, then dry). Use the 2-pound dough setting, and let the machine do its thing. Once the machine is done, dump the dough out onto a flat surface (lightly floured if you like to avoid sticking). Roll the dough into a rectangle about 1/4 inch thick.
- 2 Tbsp softened butter for spreading
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 Tbsp cinnamon
- 1/2 cup raisins (optional; golden raisins are particularly good)
Spread the butter on the rolled out rectangle, and then sprinkle the sugar/cinnamon mixture on top of the butter. Also add the raisins (if using them). Roll the rectangle into a tight log (starting with long edge) and keep the seam side down to keep it sealed. Cut the log into the desired pieces (I typically get about 15 or so of these at about 1/2″ or so thick), and place them in greased pans. Let rise in a warm place for 30 minutes to 1 hour. Bake at 350° for 10 to 15 minutes, or until golden brown.
- 1 cup powdered sugar
- 1/4 tsp vanilla
- Enough milk to make it thick (this is the tricky part)
I typically use about 1 Tbsp of milk, but it’s an art form to guess-timate the right amount. You don’t want the icing too thick, and you don’t want it too runny. I always double the icing recipe above because I love icing (if I can see the bread of the cinnamon roll, I don’t have enough icing on it). Enjoy!