My Best Cinnamon Rolls are traditional cinnamon rolls with cream cheese icing–includes a secret ingredient. Written for mixing and kneading in a bread machine, but you can also use a stand mixer or do it by hand.
Do you remember the pecan twirls we used to have for breakfast sometimes as kids? They came in a foil pan with round molded places for each roll. They were so much fun to eat– slowly unrolling them as the pecans fell out everywhere.
I think I have figured out the secret ingredient. Read on to find out how I have incorporated that ingredient in to my cinnamon rolls. These are actually a variation on the dinner rolls I posted a few days ago. I ALWAYS make them in my bread machine but NEVER bake in it. That would be pretty hard to do with cinnamon rolls anyway.
How I roll out My Best Cinnamon Rolls:
Best eaten the day they are baked. However, they can be frozen and are pretty tasty when zapped very briefly in the microwave and eaten immediately.Print
My Best Cinnamon Rolls are traditional cinnamon rolls with cream cheese –includes a secret ingredient. Written for mixing in a bread machine.
- 1 cup warm milk (if using skim milk which is usually all I have, replace 2 Tablespoons of milk with heavy cream)
- 1/4 cup butter + 2 tablespoons softened butter for filling
- 1 teaspoon salt
- 1 egg
- 3 tablespoons sugar
- 3 cups unbleached flour
- 2 1/4 teaspoons bread or instant yeast
- 1 cup brown sugar
- 2 teaspoon cinnamon
- Pinch of cloves (the secret ingredient).
- Place ingredients into bread machine in order listed. Select dough cycle. After about 5 minutes, check dough. It should barely stick to sides and then pull away. If too wet, add flour 1 tablespoon at a time. If too dry, add water or milk one tablespoon at a time. See pictures of what dough should look like here. When finished, dough should be doubled in size and light. If not, allow to stay in bread machine a few more minutes till risen. (This may happen if the house is cold.)
- After the dough has risen, remove from the bread pan, punch down gently and divide dough in half. On a generously floured surface, roll each half into a rectangle size. The bigger the better–gives more surface to layer the good stuff, like butter, sugar, and cinnamon. Don’t roll it too thin, however, or it will tear and cause you all kinds of frustration.
- Spread each rectangle with approximately 2 tablespoons of softened or melted butter.
- Mix brown sugar, cinnamon, and cloves.
- Distribute half of this mixture over first rectangle and half over the second. Sprinkle about 1/4 c. chopped, toasted, pecans over the brown sugar-cinnamon layer.
- Roll up dough the long way. Slice into 8 equal pieces. Place cut side down in greased 8 or 9-inch pan or glass dish.
- Cover and let rise till double in a warm, moist place.
- Preheat oven to 375 degrees. Bake rolls for about 20 minutes or until golden brown.
- Ice with 2 cups powdered sugar mixed with 1/4 cup cream cheese and 2 tablespoons coffee. May need more or less coffee depending on how thick you like your icing. Milk will substitute for coffee.
Keywords: cinnamon rolls, cream cheese icing, pecans, bread machine recipes
p.s. A cheap kitchen secret you can make yourself….
It’s a homemade flour shaker–or at least that’s what I call it. The next time you have an empty glass left over with a secure lid, poke holes in the top. I used an awl (think that’s what it’s called– Tim the toolman I’m not.) This is more than handy whenever you make bread, pie crusts or rolled cookies.
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