Homemade Cinnamon Rolls

Homemade Cinnamon Rolls


264 people made this

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.

Kathy Nowell

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

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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