Homemade Cinnamon Rolls

    (278)
    1 hour 40 minutes

    These are an amazing cinnamon roll. The dough is prepared in a bread maker then flattened, topped with a cinnamon filling and baked in a caramel.


    264 people made this

    Ingredients
    Serves: 12 

    • Dough
    • 1 cup warm water (43 degrees C)
    • 1 egg
    • 3 cups (375g) bread flour
    • 1/4 cup (60g) white sugar
    • 3 tablespoons instant powdered milk
    • 1 1/2 teaspoons salt
    • 5 tablespoons butter, softened
    • 1 teaspoon instant yeast
    • Caramel
    • 85g butter
    • 1/2 cup (125g) brown sugar
    • 1/2 cup vanilla ice cream
    • Cinnamon Filling
    • 125g butter, softened (for spreading)
    • 1 tablespoon ground cinnamon
    • 1/2 cup (125g) brown sugar

    Directions
    Preparation:30min  ›  Cook:25min  ›  Extra time:45min rising  ›  Ready in:1hour40min 

    1. Dough: Place water, egg, bread flour, white sugar, powdered milk, salt, butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting and turn machine on.
    2. Caramel: In a small saucepan melt butter. Add brown sugar and ice cream then bring to a boil; cook for 2 minutes. Pour caramel into the bottom of a lightly greased 22x33cm cake tin.
    3. Preheat oven to 180 degrees C.
    4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle.
    5. Cinnamon Filling: Spread with softened butter and sprinkle lightly with cinnamon. Crumble brown sugar over the top. Roll up and seal edge.
    6. Cut into 12 rolls and place in prepared cake tin of caramel. Allow to rise until doubled in size; about 45 minutes.
    7. Bake at 180 degrees C for approximately 20 to 25 minutes until golden brown.

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    Reviews and Ratings
    Global Ratings:
    (278)

    Reviews in English (224)

    by
    95

    Very good. I was skeptical, even after having read all of the great reviews but they truly are very good. The bread is moist and tender, not hard and with using the bread maker, this is a pretty easy recipe to make. It takes time due to the required rising but other than that, it's quick and easy. I did do a couple of things differently -- I added more cinnamon, 1 tsp was not nearly enough; I omitted the powdered milk; and I used cream instead of ice cream. Next time I'll add nuts and they'll be perfect. I'm glad I didn't heed the advice to double the caramel, they were quite sweet and quite gooey with the recipe as it was. Try 'em, you won't be disappointed.  -  10 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    61

    These are absolutly the best cinnamon rolls! I have made them for everyone this holiday season and all have loved them. The only thing I did different after the first batch was divide my dough in half and bake in 2 8x8 pans. The center rolls wouldn't shrink then, and they looked gorgeous Thanks for the wonderful recipe.  -  26 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    56

    Happy thanksgiving to all. I am glad that this recipe has been enjoyed by so many. Someone said they weren't sure of the size triangle to make. I think 12 X 17 is about right. When I cut the rolls into 12 to put in the pan they are about 1½". What I do is, cut the long roll in half and then each half into six. They come out pretty uniform. Thanks for all the good comments about this recipe. It is indeed a "keeper". Kathy Nowell  -  09 Mar 2002  (Review from Allrecipes USA and Canada)

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