Classic Cinnamon Rolls with Creamy Glaze
Indulge in the warm, sweet aroma of freshly baked cinnamon rolls made effortlessly in your bread machine. These Classic Cinnamon Rolls are the perfect blend of soft, pillowy dough swirled with a rich cinnamon and brown sugar filling, topped with a luscious creamy glaze. Ideal for a weekend breakfast or a delightful afternoon treat, this recipe yields 12 delicious rolls that are sure to impress your family and friends. Get ready to savor a homemade favorite that requires minimal effort and maximum flavor!
12
Servings
233
Calories
18
Ingredients
Ingredients
water
3/4 cup (Warm)
egg
1 (Lightly beaten)
vanilla extract
2 teaspoons
all-purpose flour
3 cups (Sifted)
sugar
6 tablespoons (Granulated)
butter
1/4 cup (Softened)
salt
1 teaspoon
dry milk
2 tablespoons
yeast
1 1/2 teaspoons (Active dry)
butter
1/4 cup (Melted)
brown sugar
1/3 cup (Packed)
cinnamon
1 teaspoon
finely chopped pecans
1/2 cup (Optional)
raisins
1/2 cup (Optional)
butter
3 tablespoons (Melted)
vanilla extract
1 teaspoon
hot water
3 tablespoons
confectioners' sugar
2 cups
Instructions
1
Begin by adding the ingredients to your bread machine in the order recommended by the manufacturer. Typically, this will involve placing the wet ingredients in first, followed by the dry ingredients, making a small well in the flour for the yeast.
2
Set the machine to the 'dough' cycle and let it mix and knead until the dough is smooth and elastic.
3
Once the dough cycle is complete, lightly flour your work surface and turn the dough out onto it. Roll the dough into a rectangle approximately 10x18 inches in size.
4
Brush the surface of the rolled dough generously with melted butter. Then, evenly sprinkle the cinnamon-sugar mixture and chopped pecans or raisins, if using, across the surface.
5
Starting from one of the longer edges, tightly roll the dough into a log shape. Pinch the seams together to ensure that the filling stays inside.
6
Using a sharp knife or dough cutter, slice the rolled dough into 1-inch thick pieces.
7
Arrange the sliced rolls cut side up on a buttered baking sheet, ensuring they have enough space to rise.
8
Cover the rolls with a slightly damp towel and let them rise in a warm environment for 45 minutes to 1 hour, or until they have doubled in size.
9
Preheat your oven to 375°F (190°C) during the last 15 minutes of the rising time.
10
Once risen, bake the rolls in the preheated oven for about 15 minutes, or until they are golden brown and fully cooked.
11
While the rolls bake, prepare the icing by melting butter in a medium saucepan. Remove from heat and stir in hot water and vanilla extract.
12
Gradually add the confectioners' sugar, mixing until smooth. Adjust the consistency by adding more hot water, 1/2 to 1 teaspoon at a time, if needed.
13
After the rolls have cooled slightly, drizzle the creamy glaze over them for the perfect finish. Enjoy your delicious cinnamon rolls!
Nutrition Information
8.3
Fat
33.3
Carbs
2.9
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Classic Cinnamon Rolls with Creamy Glaze.
How many servings does this cinnamon roll recipe make?
This recipe yields 12 delicious cinnamon rolls.
Can I use a bread machine for this recipe?
Yes, this recipe is designed to use a bread machine on the dough cycle to mix and knead the dough effortlessly.
In what order should I add ingredients to the bread machine?
You should add ingredients in the order recommended by your manufacturer, typically wet ingredients first, then dry ingredients, with yeast in a small well at the top.
Which setting should I use on the bread machine?
You should set the machine to the 'dough' cycle.
What size should I roll the dough into?
Roll the dough into a rectangle approximately 10x18 inches in size.
What ingredients are used in the cinnamon roll filling?
The filling consists of melted butter, brown sugar, and cinnamon, with optional pecans or raisins.
How thick should the cinnamon rolls be sliced?
The rolled dough should be sliced into 1-inch thick pieces.
How long do the rolls need to rise before baking?
They should rise in a warm environment for 45 minutes to 1 hour, or until they have doubled in size.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
How long do the cinnamon rolls bake?
Bake the rolls for about 15 minutes or until they are golden brown.
What are the optional ingredients for the filling?
You can optionally add 1/2 cup of finely chopped pecans and 1/2 cup of raisins to the filling.
What is in the creamy glaze?
The glaze is made from melted butter, vanilla extract, hot water, and confectioners' sugar.
How do I adjust the consistency of the glaze?
You can adjust it by adding more hot water, 1/2 to 1 teaspoon at a time, until smooth.
When should I apply the glaze to the rolls?
Drizzle the creamy glaze over the rolls after they have cooled slightly.
How many calories are in one cinnamon roll?
Each roll contains approximately 233 calories.
How much fat is in each serving?
There are 8.3 grams of fat per serving.
What is the carbohydrate count for one roll?
One serving contains 33.3 grams of carbohydrates.
How much protein is in these cinnamon rolls?
There are 2.9 grams of protein per serving.
What type of flour is recommended?
The recipe calls for 3 cups of sifted all-purpose flour.
What kind of yeast should I use?
This recipe uses 1 1/2 teaspoons of active dry yeast.
Does the recipe use real milk or dry milk?
The dough uses 2 tablespoons of dry milk.
How should the egg be prepared for the dough?
The egg should be lightly beaten before being added to the bread machine.
What kind of sugar is used in the dough?
The dough uses 6 tablespoons of granulated sugar.
What kind of sugar is used in the filling?
The filling uses 1/3 cup of packed brown sugar.
How much vanilla is used in the whole recipe?
There are 2 teaspoons of vanilla extract in the dough and 1 teaspoon in the glaze, totaling 3 teaspoons.
Do I need to grease the baking sheet?
Yes, you should arrange the sliced rolls on a buttered baking sheet.
How do I prevent the filling from falling out while rolling?
Once rolled into a log, pinch the seams of the dough together to ensure the filling stays inside.
Should the water for the dough be cold or warm?
The 3/4 cup of water for the dough should be warm.
How much confectioners' sugar is needed for the glaze?
The glaze requires 2 cups of confectioners' sugar.