THE Most Delicious Homemade Cinnamon Rolls!

My husband used to get cinnamon rolls every single day. So I searched the web to find a recipe to recreate them for him, and knock his dang socks off! I found one, borrowed a bread maker, and whipped up a delightful batch of moist, sweet cinny buns! Jake was so pleased with them that I bought a bread machine (from a garage sale, woot woot ) and I continued making them and tweaking the recipe until it was just perfect for myself! Let’s get started!

Prep: 20 min | Cook: 15 min | Ready in: 3 Hours

What You Need For the Rolls

1 cup warm milk (110 degrees F/45 degrees C)

2 eggs, room temperature

1/3 cup margarine, melted (I use butter because we don’t usually have margarine)

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

(This will go on the dough after it’s rolled out.)

What You Need for Glaze

2 cups confectioners’ sugar

2 tablespoons butter, softened

1 teaspoon vanila

2 tablespoons milk

This is the yeast


1. Place ingredients in the pan of the bread machine. I do all wet ingredients first, and the salt. Then I put the dry ingredients in, saving the yeast for last. I make a little dip with my spoon, in the top of the ingredients, then I pour the yeast in that hole. Select dough cycle, press start!

Create dip in ingredients, then put yeast in the hole.

2. After dough has doubled in size, turn it out onto a lightly floured surface, cover it and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16×21-inch rectangle. Spread dough with 1/3 cup butter (I use more sometimes) and sprinkle evenly with sugar/cinnamon misture. Roll up dough and cut into 12 rolls (I cut more usually.) Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, make the glaze. Mix 2 cups confectioners’ sugar, 2 tablespoons butter, softened, 1 teaspoon vanilla. Add half the milk to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze. Spread or pour immediately over cinnamon rolls.

Always roll the longer side. I used to roll the shorter side.
I usually cut about 15 rolls, but I like having extra;)
Place in the lightly greased pan. Cover and put in a warm, dark area. I usually place on top of the heating oven.
This is after they’ve doubled.
I usually bake mine 12 minutes and they’ve browned. Every oven is different, so start checking around 10 minutes.
When I glaze them, I separate each roll with my spatula so the glaze can hit every side of each bun. But that’s just how I like it, and it makes them less pretty;)

That’s it folks. You will freak out at how dang delicious these bad boys are. Ohhhhh my goodness! Just don’t over bake them, watch them closely!


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