Extra Cinnamony Cinnamon Rolls
Bread machine with dough setting or a lot of time and strong hands
9in x 13in Glass Baking Dish (clear glass is best) You can use a metal pan the whole recipe works better in a glass pan
Silicone cookie sheet liners (not required but makes it SO much easier) They need to be larger than the top of your baking pan.
Mixing bowls, one small for sugar mix, and one medium for the frosting
Rigid mixing spoon or spatula
1 C warm milk (110 degrees F/45degrees C)
2 eggs room temperature
1/3 C margarine or butter, melted
4 1/2 C bread flour
1 tsp salt
1/2 C white sugar
2 1/2 tsp bread machine yeast
1 Tbs essential wheat gluten (optional)
1 1/2 C brown sugar, packed
3 1/2 Tbs ground cinnamon
1/2 C butter, softened
8 oz package cream cheese, softened
1/2 C butter, softened
3 C confectioners' sugar
1 tsp vanilla extract
1/4 tsp salt
Basic Instructions – For details on how I make the recipe see the notes below.
Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. You can also make the dough by hand using standard bread making methods.
After the dough has doubled in size turn it out onto a silicon sheet OR a lightly floured surface, cover and let rest for 10 minutes.
In a small bowl, combine butter, brown sugar, and cinnamon.
Roll out the dough into approximately a 16x24-inch rectangle. Spread 2/3 of the butter/sugar/cinnamon mixture onto the dough. Roll up along the long edge of the dough and cut into 12 two inch rolls.
Arrange the rolls three across and four down in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. It will help them rise if you put them near a heat source, such as the preheating oven, while letting them rise. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 12 - 15 minutes.
While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract, and salt.
When you take the rolls out put the silicone sheet over the top of the pan and careful flip the pan over on a heat resistant surface. Leave the pan in place for a few minutes to let the cinnamon mixture drip back down the sides of the rolls. The bottom of the rolls will now be the top that you will frost.
While the pan is still hot take it off of the rolls and add the remaining cinnamon mixture to the hot pan. Mix the residual filling in the pan with the extra you just added. Once it is mixed scrape it back out of the pan and spread on top of the rolls.
Spread 1/2 of the frosting on warm rolls before serving.
Separate rolls and serve or and let cool on the silicone liner and then store.
Freeze the remaining frosting for use later.
I microwave the milk for 30 sec
My dough cycle is 1.5 hrs and it is not quite long enough for the dough to double in size so I let it sit for an extra 15 min.
I never manage to have room temp eggs but it seems to work fine
Butter will also work if you don’t have margarine
If you use all-purpose flour it still works. It does change the consistency of the dough a little.
I use normal yeast and it works just as well in my bread machine
I roll the dough out on two slightly overlapped silicon cookie sheet liners. The ones I have are SilPat. I do not use any flour and this keeps the dough from getting as dry.
If they do not quite double in size they will still be fine. Mine always expand to fit the full pan while cooking.
Pan: If you use a metal nonstick pan reduce temp to 390 F
After you flip the rolls over I wait until the filling has stopped bubbling and then I take the pan off. If you use a metal pan then just wait a few minuets and this will be fine.
This is for 2 batches so I freeze half of it for use later. I like this because it uses a full 8oz block of cream cheese. It thaws nicely. You can also drop one spoonful at a time onto plastic wrap and freeze individual servings.
You can make the frosting in a stand mixer if you do not want to hand mix it.
If you do not want to mix the remaining filling in the hot pan you can just spread it onto the rolls directly.
I put the frosting on when they are still all in a block and then let them cool a bit. After they cool I use a knife and separate them out. I scrape the extra filling on the SilPat and put it back onto the rolls.
They rolls can be refrigerated for up to 3 days. Just microwave for 20 – 30 seconds to warm us and they are just as good as when they come out of the oven.
You can also freeze them and warm them up. This also works well.
Rolls after they have been flipped over onto the SilPat
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