Graham Clan

Cinnamon Roll Recipe

Today I made up cinnamon rolls for us to have tomorrow morning for Christmas breakfast. Here is the recipe I used.


Cinnamon Roll Dough
* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
Cinnamon Mixture
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners’ sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

  1. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  2. Roll dough into a 16x21-inch rectangle.

  1. Spread dough with 1/3 cup butter and (leave a 1/4 inch margin at the far side when buttering)

  1. Sprinkle evenly with sugar/cinnamon mixture.

  1. Then use a rolling pin and roll over the cinnamon/sugar mixture a few times before rolling the dough up.

  1. Roll up dough and cut into 12 rolls.

Place rolls in a lightly greased 9x13 inch baking pan. (If you want to save some of the juices from the rolls, then use parchment paper to line your pan. This way it will allow for easy clean up and allow you to save some of that extra goo!)

  1. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

  1. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.



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