I’m a huge fan of my bread machine!
Whilst I don’t use it all the time I do have a number of easy recipes that I like to use when I have a special occasion or fancy making a quick treat.
Some of my favourite recipes I make in the bread machine include; bread, fruit loaf, carrot cake, pizza dough and my delicious cinnamon rolls.
I know not everyone has a bread machine sitting at home but for those of you who do I thought I’d share my famous (well amongst our friends and family anyway) ‘Cinnamon Rolls’ recipe.
Now despite my complaints of everything here in the Netherlands tasting predominantly of cinnamon (sometimes you can have too much of a good thing), this is actually one of our family’s all-time favourites.
I don’t make them too often because they are so calorie laden but on high days and holidays we love to indulge (I think a batch may be going this weekend for Father’s Day 🙂 ).
Cinnamon Rolls – Bread Machine Recipe
Makes Approx 10 – 15 rolls
The original recipe was used the American cup measuring system but I have also converted to the European measuring system of grams and ml (some the measurements have been slightly rounded up or down to make it a bit easier).
45 ml (3 tablespoons) – oil (I use sunflower or whatever I have on hand)
255 ml (1 cup + 2 tablespoons) – warm milk (not too warm or else it will scramble the egg!)
1 x whole egg + 2 x egg whites (lightly beaten)
110g (½ cup) – granulated sugar
560g (4 x cups) – plain flour (if the dough looks too wet after the first few minutes of the kneading cycle you can always add a little more)
1 teaspoon – salt
3 teaspoons – yeast
25g (2 tbsp) – butter
130g (2/3 cup) – brown sugar (I use ‘donker basterd suiker’ here in the Netherlands)
1/2 to 1 tablespoons – cinnamon (adjust according to personal taste)
1 teaspoon – milk
210g (1 1/2 cups) – icing sugar
55g (3 to 4 tbsp) – butter
1 teaspoon of vanilla essence
1. For the dough you should normally put the ingredients in the machine in the order in which the manufacturer specifies. I personally put them in in the order in which they are listed above. Turn your machine onto the dough cycle.
2. Next make the filling. Slightly melt the butter (I do mine in the microwave) and mix together with the sugar and cinnamon until completely combined and set aside.
3. Then mix the icing ingredients together until combined and set aside.
4. Grease and line baking tin with grease-proof paper (I use a sort of reusable teflon baking foil).
5. When dough is ready turn out on to a floured surface and lightly shape into a ball.
6. Cut the ball in half (you can just do it as one piece but I find this easier and like the smaller rolls.
7. Take one of the halves and roll out in to a large rectangle.
8. Spread half the filling mix on the rectangle of dough then roll up.
9. Slice the roll into pieces approximately 2 – 3 cm thick.
10. Repeat with the second half of the dough.
11. Place pieces on lined baking tray
12. Put rolls into a pre-heated oven and bake at 160°C (325°F) for 20 minutes or until they are lightly browned.
13. When ready take out of the oven and immediately spread the topping over the rolls.
I normally freeze half the batch.
It is also possible to make the cinnamon rolls ahead of time and bake them fresh the next morning – just wrap in clingfilm and pop them in the fridge.
I have been using this recipe for years now but I originally found this recipe over at ‘money saving mom’. Thanks Crystal 🙂
I hope you love this recipe as much as we do! 🙂
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