Every now and then, there’s a cinnamon roll craving that takes over my entire household and as much as I try to ignore it, the craving becomes behemoth–forcing me to break down, roll up my sleeves and make a batch of these sweet, fluffy, mega-decadent cinnamon buns. They take some time and a lot of patience, but are relatively easy to make since the dough is made in a bread machine. I always persuade myself that it’s worth the effort because an entire pan should last us several days, no? But that never happens. These are gone before we know it.
That first bite is all I need to justify it though! They’re super good… and super unhealthy.
Sometimes I even want to eat them before they’re baked… (they just look so good!).
Here’s the recipe:
Fluffy cinnamon rolls: slightly crispy on the outside, gooey on the inside and smothered in sweet cream cheese icing.
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Amount Per Serving
Calories from Fat 160
% Daily Value *
Total Fat 18g
Saturated Fat 11g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 80g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the dough
- 1 cup warm milk (warmed for about 25 seconds in the microwave)
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 4 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp salt
- 1 packet (or 2 1/2 tsp) bread machine yeast
For the filling
- 1 cup packed brown sugar
- 3 Tbsp cinnamon powder (freshly ground is best)
- 1/3 cup butter, softened
For the icing
- 3 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- Add all of the dough ingredients to the pan of your bread machine in the order recommended by the manufacturer. Select the 'Dough Cycle' on your machine and press 'Start.'
- Once the dough cycle has stopped and your dough has doubled in size, turn it out onto a lightly floured counter, cover and let rest for 10 minutes (this helps it roll out easier without being so "springy"). Combine the brown sugar and cinnamon in a small bowl for the filling.
- Roll out the dough into a large rectangle (roughly 16x20 inches). Using a pastry brush, spread the dough with the 1/3 cup softened butter. Sprinkle the brown sugar/cinnamon mixture on top, patting the mixture into the dough as you go so it will really adhere to the rolls. Roll up the dough carefully and tightly and cut into 12 rolls.
- Place the 12 rolls into a 9x13 buttered baking dish. Cover the dish and let rise until almost doubled, about 45-60 minutes (If you have trouble getting the rolls to rise, don't worry. They will fluff up in the oven.).
- Bake rolls in a 400F preheated oven for 15 minutes or until golden brown on edges. The edges of rolls should be slightly firm and crisp while the centers remain gooey and soft.
- While the rolls bake, prepare the icing. With a hand mixer, beat the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt until fluffy and fully combined.
- As soon as the rolls come out of the oven, slather them with icing (some will seep through the cracks and further moisten the rolls) and enjoy!
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