Starting with a simple bread dough made in your bread maker, this easy Bread Machine Cinnamon Rolls recipes is a classic morning treat your family will love. And you’ll love how simple they are to make!
If I may, please allow me to sum up my food blogging experience:
- Scenario A – Plan recipe. Test recipe. Photograph recipe using complicated DSLR camera with elaborate lighting, food styling and propping. Maybe even make a video for recipe. Type up brilliantly creative content to accompany recipe. Publish recipe. Share recipe all over social media. Recipe does nothing.
- Scenario B – Last minute throw together some bread machine cinnamon rolls for your family, think to yourself “Oh, maybe I should snap a picture of this with my iPhone for Instagram or something”. Give little thought to any other content to accompany it. Recipe becomes the most popular recipe ever shared on your blog and/or on social media.
If you’re thinking this is an either or, it’s not. Without fail, the recipes and images I create that seem to do the best are the ones I’ve given no thought to, didn’t plan and just happened to strike culinary gold when they happened into my life.
The Bread Machine Cinnamon Rolls you’re seeing today are the perfect example.
I first made these on a whim earlier this year when I had rescued my bread machine from the archives of culinary history. I shared them on Instagram. Folks went nuts over them. The Today Show Food Instagram account reshared them.
See. No thought. Nothing planned. Pure gold. (I mean, look at them though. It’s clear to see why.)
Why “bread machine” cinnamon rolls, you ask? Well, I’m unmillennial enough to remember a day and age where people weren’t bread phobic and were cranking out loaves of the stuff faster than you could dial up to AOL.
My bread machine had been hidden away at my dad’s house for years and something this year reminded me of it. While I wasn’t necessarily interested in using it for a true “loaf” of bread (it’s so old it makes one of those coffee can looking vertical loaves), I did think it would be a helper in the bread dough department. A good basic bread dough is the basis of a ton of yummy recipes… and while you can always buy it at the store, I’ve found if I buy fresh dough, it sorta explodes in my ‘fridge before I can get to it.
I like my baking done on my own timeline. No dough is gonna dictate my schedule. You hear me?
And sure, dough for bread machine cinnamon rolls would be easy enough to make on your own at home with a good stand-mixer and a warm kitchen. But just like I’m hanging onto my pressure cooker as I try to avoid the temptation to get an Instant Pot (a battle I’m mentally losing every day), I’m embracing my unmillennial-ness and lovin’ on my good ole, throwback bread maker via these rolls. I hope you’ll love on them too. ~Regan
Bread Machine Cinnamon Rolls
Starting with a simple bread dough made in your bread maker, this easy Cinnamon Rolls recipes is a classic morning treat your family will love. And you’ll love how simple they are to make!
- Yield: Makes 8 rolls
- Category: Breakfast
- Method: Baking
- 1/2 cup plus 2 tablespoons water
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sugar
- 1 tablespoon unflavored whey protein powder
- 225 g (1 3/4 cup plus 2 tablespoons) all-purpose flour (I used 100 g white whole wheat and 125 g white flour)
- 3/4 teaspoon bread machine or active dry yeast
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup butter, at room temperature
- 1/3 cup raisins
- Layer first 7 ingredients (through yeast) in your bread machine. Start “dough” cycle. (I recommend proofing your dough in your bread machine, just be sure that you’re on the “dough” cycle so that it doesn’t proceed onto the baking cycle.)
- Combine brown sugar, cinnamon and vanilla in a small bowl. Coat a square baking dish or pie plate with cooking spray; set aside.
- When dough is ready (has proofed once in the bread machine), turn out onto a floured surface. Roll dough into an 18- x 8-inch rectangle, sprinkling with additional flour if needed to avoid sticking to rolling pin.
- Spread butter over dough. Sprinkle with brown sugar mixture and raisins, pressing raisins into dough slightly. Gently roll up dough, jelly-roll fashion, starting with a long end. Pinch seam to seal. Cut dough into 8 slices using a serrated knife. Place slices, cut side up, in prepared pan. Cover and let rise 45 minutes.
- Preheat oven to 350 degrees F.
- Uncover dough and bake for 15 to 20 minutes or until lightly browned. Cool slightly before icing or frosting, if desired.
*Note: This recipe yields an unfrosted batch of cinnamon rolls. Depending on your preference, you could either leave unfrosted, top with a cream cheese frosting or drizzle with a basic icing made with 1/2 cup powdered sugar and 1 tablespoon liquid (such as milk, cream or orange juice).
- Serving Size: 1 roll
- Calories: 252
- Sugar: 13.9 g
- Sodium: 321 mg
- Fat: 9.9 g
- Carbohydrates: 36.1 g
- Fiber: 1.3 g
- Protein: 4.8 g
© This Unmillennial Life ® by Regan Jones. All images & content on this site are copyright protected. Please do not use my images or content without my permission.