Thursday, 26 February 2015

Recipe of the week - Easy Bread Machine Cinnamon Rolls



For our Valentines Day breakfast this year I wanted to try something a bit different. I really, really fancied some Cinnamon Rolls and so searched around for a good straightforward recipe. There are quite a few available online and this is one that I have adapted from some of those that I found.


I wanted the dough to be made in the breadmaker. Paul Hollywood would not approve, I'm sure, but then he doesn't have five children to fit in around his bread making! Besides, the lovely Mary Berry is often heard recommending time saving gadgets so I know she wouldn't mind.


I also wanted to make up the rolls up to the point of cooking them the night before, so that all I had to do in the morning was pop the uncooked rolls into the oven for 15 minutes and then we could enjoy them fresh and warm from the oven.


I'm pleased to say that my technique worked and on Valentine's morning we did indeed have fresh warm Cinnamon Rolls. Those boys who couldn't eat them had our usual weekend breakfast of pancakes so there were no complaints from them.


The cinnamon rolls were so good that I may or may not have eaten one (perhaps two) for my lunch on Valentine's Day too. Let's just say that I'm glad that I'm still nursing a little 16 month old so as to justify those extra calories!


I really can't recommend these enough.


For the dough you will need:

1 cup warm milk

2 eggs, beaten

1/3 cup butter, melted

4 1/2 cups strong white flour

1 tsp salt

1/2 cup white sugar

2 1/2 tsps dried yeast


For the cinnamon filling you will need:

A little more butter

1/2 cup brown sugar

1 1/2 tbsp ground cinnamon


For the glaze you will need:

2oz icing sugar

enough water to make up into a drizzable icing


- Put the milk, eggs, melted butter, flour, salt, white sugar & yeast into the bread machine, select the 'dough' setting and start it working.


- When the cycle is finished, turn the dough onto a floured surface and roll out into a rectangle about 1-2cm thick. Spread the extra butter over the dough, as thick as you would if you were having some bread and butter.

- Mix the cinnamon and brown sugar and then spread it evenly all over your buttered dough.

- Roll the dough up like a Swiss roll, starting with the longer side.

- Cut the rolled up dough into about 12 even slices and place them in a greased, rectangular baking dish. Leave a little space between each roll as they will end up touching when they have their second rise.

- Cover with cling film and leave overnight. (Alternatively you could leave them to rise for about 30 minutes and then bake.)

- In the morning, preheat the oven to 180C, remove the cling film and bake the rolls for around 15 minutes until lovely and brown.

- While the rolls are cooking, make up a thickish icing .

- Remove the rolls from the oven and then drizzle with the icing.

- Enjoy as a lazy weekend breakfast.




  1. I love cinnamon rolls, I add some espresso powder and plain choc chips to the filling and then a bit more espresso to the icing.....try it...delish xx

  2. Look delicious! Caramel rolls are a holiday breakfast at our house! Same idea, just caramel in the pan before the rolls go in. (Family recipe from Gregg's side of the family!)


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