Bread Machine Cinnamon Roll Recipe (2024)

For the Dough:

• 1 cup milk, warmed (105° to 110°)

• 1/4 cup (1/2 stick) unsalted butter, cut into small pieces

• 1 large egg, beaten

• 3 1/3 cups bread flour, more for the work surface

• 3 tablespoons granulated sugar

• 1/2 teaspoon fine salt

• 2 teaspoons active dry yeast(or 1 1/2 teaspoons bread machine/rapid rise yeast)

For the Filling:

• 1/4 cup melted unsalted butter, more for the pan

• 2/3 cup nuts,lightly toasted and finely chopped

• 1/2 cup granulated sugar

• 2 1/2 to 3 teaspoons ground cinnamon

• 1/2 to 1 teaspoon nutmeg

  See Also

  Hands-on Learning with Native American Corn Recipes

For the Icing:

• 1 cup confectioners' sugar, more as needed

• 1 to 2 tablespoons milk, more as needed

• 1/2 teaspoon pure vanilla extract

Make the Dough

1. Gather the ingredients.

   

2. Add the ingredients to yourbread machine in the order recommended by the manufacturer (for example, wet ingredients, dry ingredients, yeast). Program the appliance for the dough cycle.

   

3. When the cycle is done, place the dough onto a floured surface. Knead the doughfor about 1 minute, then let it rest for 15 minutes.

   

Make the Filling and Shape

1. Roll the dough out into a rectangle, about 15 by 10 inches.

   

2. Brush the melted butter over the dough, leaving a 1-inch border.

   

3. Mix the chopped nuts, sugar, cinnamon, and nutmeg in a bowl. Sprinkle the mixture evenly over the dough.

   

4. Starting on the long side, roll the dough up tightly. Press the edges to seal forming a 15-inch long, evenly shaped roll.

   

5. With a knife or 8-inch piece of unwaxed dental floss, cut the entire roll into 1-inch pieces.

   

Rising and Baking the Dough

1. Grease a 13 x 9-inchbaking pan.

   

2. Position a rack in the center of the oven and heat to 375 F.

   Place the rolls cut-side down in the pan. Cover and let rise in a warm, draft-free place until they double in size, 30 to 45 minutes.

   

3. Bake the rolls until golden, about 20 to 25 minutes.

   

Make the Icing and Frost

1. Gather the ingredients.

   

2. Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk, and the vanilla in a bowl. Stir the mixture until smooth. If too thin or too thick, add more confectioners' sugar or milk, respectively, until the desired consistency is reached.

   

3. Cool the rolls in the pan for 10 to 15 minutes. Drizzle with the icing, and serve warm from the pan.

   

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• bread
• breakfast
• american
• fall

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