Best Homemade Bread Machine Cinnamon Rolls With Homemade Vanilla Cream Frosting
This is your complete guide to making the most delicious homemade cinnamon rolls using a bread machine (and a modified traditional method if you don't have a bread machine).
Ingredients
Dough:
- 1 cup + 2 tbsp warm milk
- 3 tablespoon vegetable oil
- 1 large egg lightly beaten
- 2 large egg whites lightly beaten
- ½ cup sugar
- 4 cups all purpose flour (more may be needed if dough seems too wet)
- 1 teaspoon salt
- 3 teaspoon active dry yeast
- extra flour for rolling dough out
Filling:
- 4 tablespoon salted butter softened
- 1 cup light brown sugar
- 1 tbsp +1 tsp cinnamon
- ¼ teaspoon salt
- ½ teaspoon cocoa powder
Vanilla Cream Icing:
- 4 ounces cream cheese softened
- 1 stick butter softened
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1 ¼ cup powdered sugar
Instructions
MAKE THE DOUGH AND FIRST RISE:
Bread Maker Method:
- Add the dough ingredients to the bread maker in the order listed.
- Turn the bread machine on and hit the dough setting (if your bread machine requires loaf size then pick large).
Traditional Method:
- Lower the oven rack to it’s lowest position and remove additional racks to make room for the dough bowl.
- Turn the oven on to lowest temp (mine is 170) for about 5 minutes and then turn oven off.
- Add the dough ingredients (in the order listed) to a stand mixer with a dough hook attachment.
- Turn on the stand mixer on low until the all the ingredients are combined and then knead on medium high for about 5 minutes.
- The dough will be on the wet side, but if it seems too wet then feel free to add a little additional flour.
- Keep the dough in the stand mixer bowl, cover loosely with a proofing bag or a plastic grocery store bag.
- Place the dough bowl on the lowest shelf in the oven.
- Allow the dough to rise undisturbed until it doubles in height, about 90 minutes.
Make the filling:
- Combine the brown sugar, cinnamon, and cocoa powder in a small bowl, set aside.
Form the rolls and seconds rise:
- Remove the risen dough form the bread machine or from the stand mixer bowl (depending method used).
- Roll out dough on a floured surface into a rectangle that is roughly 13 inches by 19 inches.
- Spread the softened butter all over the top and then sprinkle liberally with the filling.
- Roll up the dough and sliced into 16 symmetrical rolls (I will sometime cut off each end before slicing so that the rolls are even).
- Place 8 rolls into 2 greased 9-inch round baking pans.
- Cover loosely with greased plastic wrap (this is important or the dough will stick to the plastic).
- Place into a slightly warm area (I like to turn my oven on for about 1-2 minutes, then turn it off and place the rolls on top) and allow the rolls to rise again, until double in size.
Bake:
- Preheat the oven to 325.
- Bake the cinnamon rolls for 13-16 minutes, or until the top is golden brown and the rolls are baked through.
- Allow to cool for at least 10 minutes before adding the icing.
Make the icing:
- Combine the softened cream cheese and the softened butter in a small bowl.
- Cream with a hand mixer until well combined.
- Add the vanilla and powdered sugar and mix well. Pour over the warm cinnamon rolls and serve.