Food, Recipes

Cinnamon Roll

People who love to eat are always the best people. ~ Julia Child

This is a recipe for cinnamon rolls using the bread machine to knead, mix and rise the dough. These rolls are soft and fluffy; they’re gooey and they burst with buttery cinnamon swirls. The butter…the sugar…the cinnamon…the cream cheese…this is what dreams are made of. Did I mention the smell? The sweet, cinnamon smell that lingers in the air, I wish I can store it in a jar and release the scent when I’m in baking hiatus.

I make this when my boys are out of the house. If not, Alexander would constantly bug me with his “is it done yet?” line. I love it when he comes home from school after I’ve taken out these rolls from the oven; when he opens the door and the smell of freshly baked cinnamon rolls hits him…oh that smile! He makes everything worthwhile. I also get an extra tight hug from my giant baby. They’re the best!

Because good things take time

If patience is a virtue you constantly practice in life or is in your bucket list to improve, then this is a good recipe for you. It takes about 3 hours from start to finish to complete this recipe. Yup 3 hours because good things take time. After I put all the ingredients in my bread maker and I set it to the “dough” cycle, it takes 1 ½ hours to complete this cycle. Time varies on the machine type. When this is done, you’ll need to let the dough rest 2 more times: first time is after you remove it from the machine then after you roll and cut it. Letting the dough rest gives the gluten to relax. Letting it rest especially after you shape it prevents it from being tough bread. Since we’re using a yeast dough, giving the dough its alone time will improve the flavor as enzymes breakdown the starches in the flour and digest the simple sugars in it. Word of wisdom: Don’t rush things. Anything worth having is worth waiting for.

“With enough butter, anything is good.” ~ Julia Child

I’ve tried other cinnamon roll recipes and this by far is my favorite. I’ve cut down the sugar and butter for the filling. If you think you can handle more sweetness and buttery goodness, go ahead and double the ingredients for the filling. Just like my favorite girl Julia famously said, “With enough butter, anything is good.” The next time I make this, I’ll forego the bread machine and use my Kitchenaid instead. I’ll post the result as soon as I do it.

Cinnamon Rolls


For the Dough

  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast

For the Filling

  • 1/2 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, softened

For the Icing

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups confectioners’ sugar
  • 2 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. Remove dough from the machine and place onto a greased bowl. Cover and let rest for 30 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a rectangle on a lightly floured surface. Cover dough with softened butter and sprinkle evenly with sugar/cinnamon mixture. (Tip: I use a small strainer to sprinkle the sugar/cinnamon mixture to prevent lumps of sugar on the dough. After spreading the filling over the soft butter, I use a rolling pin and I roll over the sugar/cinnamon mix a couple times before rolling up the dough. It makes the filling stick to the dough.) Roll up dough and cut into 12 rolls. 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 350 degrees F.
  4. Bake rolls in preheated oven until golden brown, about 20-25 minutes. While rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. (Tip: I smear half of the frosting on the rolls as soon as I take them out from the oven. When the rolls are warm, I spread the rest of the cream cheese frosting.)

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