Preview: These easy bread machine cinnamon rolls are a traditional cinnamon roll frosted with cream cheese icing. They have a secret ingredient that will remind you of pecan twirls.
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. When you slowly unrolled them, the pecans would fall out everywhere. What fun! (Unless you are the person who gets to sweep the floor.)
I think I figured it out.
Adding the tiniest bit of ground cloves to the filling of these cinnamon rolls makes them memorable and reminds me of those old-fashioned 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.
How to roll out bread machine cinnamon rolls:
Homemade cinnamon rolls are best eaten the day they are baked. However, they can be frozen and taste pretty good when zapped briefly in the microwave and eaten immediately.
How to make a homemade flour shaker:
How do you like my homemade flour shaker–or at least that’s what I call it. The next time you have an empty glass jar leftover with a secure lid, poke holes in the top.
I used an awl (I think that’s what it’s called–I’m not Tim the tool man.) This is handy whenever you make bread, pie crusts, or rolled cookies.
If you love your sweets to come with cinnamon, check out these posts:
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p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Bread Machine Cinnamon Roll Recipe
- 1 cup warm milk - 227 gr
- 1 teaspoon table or sea salt - 6 gr
- 1 large egg - 50 gr
- 3 tablespoons granulated sugar - 37 gr
- ¼ cup butter (cut in small pieces) - 57 gr
- 3 cups unbleached all-purpose flour - 360 gr or 13 oz
- 2 ¼ teaspoons bread machine or instant yeast - 7 gr
- 4 tablespoons softened butter for the filling - 56 gr
- 1 cup brown sugar - 213 gr
- 2 teaspoon cinnamon - 5 gr
- A pinch of ground cloves - (the secret ingredient)
- 2 cups powdered sugar - 227 gr
- ¼ cup cream cheese - 30 gr
- 2 tablespoons coffee - 28 gr
- Place all dough ingredients into the bread maker in the order listed. Select the DOUGH cycle and press START.
- Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
- When the DOUGH cycle is finished, if the dough has doubled in size, remove it from the pan to a floured surface. If the dough has not risen enough, leave it in the machine until it does before proceeding.
- After the dough has risen, remove it from the bread machine pan, push down gently and divide the dough in half. On a generously floured surface, roll each half into a rectangle shape. The bigger the better because it provides more surface to layer the good stuff, like butter, sugar, and cinnamon. Be careful not to 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 the first rectangle and half over the second. Sprinkle about 1/4 c. chopped, toasted, pecans over the brown sugar-cinnamon layer.
- Roll up the 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˚F. Bake rolls for about 20 minutes or until golden brown. The internal temperature should reach 190˚F.
- Combine the powdered sugar, cream cheese, and coffee. You may need more or less coffee depending on how thick you like your icing. Milk will substitute for coffee.
- 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. Then, using a dough hook, turn the speed to 2 or 3. 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 as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.