My Best Cinnamon Rolls are traditional cinnamon rolls with cream cheese icing. This recipe incorporates a secret ingredient that will remind you of pecan twirls.
Written for mixing and kneading in a bread machine, but you can also use a stand mixer or do it by hand. See the recipe notes.
Do you remember the pecan twirls we used to have for breakfast sometimes as kids?
They come in a foil pan with round molded places for each roll. As you slowly unroll them, the pecans fall out everywhere. What fun! (Unless you are the person who gets to sweep the floor.)
Kitchen Secret for these Cinnamon Rolls:
I think I figured it out. Read on to find out how I incorporated the tiniest bit of ground cloves into 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 to roll out “My 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.
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 leftover with a secure lid, poke holes in the top. I used an awl (think that’s what it’s called– Tim the tool man I’m not.) This is more than handy whenever you make bread, pie crusts or rolled cookies.
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 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.
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic, about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape rolls as indicated in recipe
- Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape rolls.
Amount Per Serving: Calories: 196 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 25mg Sodium: 191mg Carbohydrates: 34g Fiber: 1g Sugar: 14g Protein: 4g