How to Make Cinnamon Rolls From Scratch

by Mike Jessick

Makes 18 cinnamon rolls. Prepare dough using a bread maker's dough cycle. Mix dry filling ingredients. Whip frosting ingredients.

Supplies

  • ½ Cups Lowfat milk, warmed to 80-90•
  • 2 Eggs, room temp
  • 4 Tablespoons butter, unsalted, cut into 1/2-inch cubes
  • ⅓ Cups granulated sugar
  • ¾ Teaspoons salt
  • 1 ⅛ Teaspoons vanilla extract
  • 3 Cups Bread Flour
  • ⅓ Cups Cornstarch
  • 1 ¾ Teaspoons Yeast, active dry, instant or bread machine
  • Ingredients for filling:
  • ⅓ Cups brown sugar
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons cinnamon
  • 3 Tablespoons butter, unsalted, melted
  • Ingredients for Frosting:
  • 3 Ounces cream cheese
  • 3 Tablespoons butter, unsalted, room temperature
  • ¾ Teaspoons vanilla extract
  • 1 ⅛ Cups powdered sugar
  • 2 ¼ Teaspoons lowfat milk
  • Optional for filling:
  • ⅓ Cups walnuts, candied, finely chopped (optional)
  • Instructions

    Step 1

    Place ingredients in the bread maker pan, in order. Set to the dough cycle (90 minutes).

    Step 2

    For medium and large batches, cut dough in half.

    Step 3

    Roll dough roughly 12" wide and 1/2" thick. Spread melted butter everywhere except one inch of one side. Sprinkle cinnamon sugar mixture over the same

    Step 4

    Roll up, ending at the uncoated side. Fork the uncoated side, wet lightly with water as necessary and pinch to seal.

    Step 5

    Using a serrated knife, cut into nine equal pieces.

    Step 6

    Please equally spaced in an 8 inch buttered baking pan. Cover and let proof for 30 minutes.

    Step 7

    Bake @ 350F for 25-30 minutes, until the tops are golden brown. Let cool for 10 minutes.

    Step 8

    Spread icing over each roll

    Step 9

    Bite me!