We’ve made a tradition of making Christmas Morning Cinnamon Rolls with our family for years. We’ve even added to the fun by also making these for every birthday that a member of our family has to celebrate. The kids love knowing that they will wake up to a wonderful smell of cinnamon rolls baking in the oven. I love knowing how easy it is to make these and I can even use my bread machine!
First up, put the following ingredients in your bread machine. Select the dough cycle and let the bread machine do it’s magic!
Dough Ingredients:
- 3 1/2 cups all purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 1/2 teaspoons yeast
- 1 cup luke warm water
- 1/4 cup butter, softened
- 1 egg
Other ingredients needed on the side:
- 3-4 tablespoons softened butter
- 3/4 cup brown sugar
- 1/2 tablespoon cinnamon
Once done, roll out your dough on a lightly floured surface to create a large rectangle. Be sure to flour your rolling put as well so the dough doesn’t stick to it. I try to make it fairly thin.
Next, spread 3-4 tablespoons of softened butter over the entire surface of the dough. Make sure to be generous and get to all of the edges. I like to use my hands just to make sure it gets everywhere.
After it is well coated in butter, sprinkle 3/4 cup brown sugar over the entire surface. On top of the brown sugar, sprinkle 1/2 tablespoon of cinnamon, making sure to get it on each area of the dough. Either using your hands or a spatula, rub all the cinnamon/sugar mixture all over to coat the dough well.
Now it’s time to roll! You’ll want to start on the longest side and bit by bit, start rolling up the cinnamon rolls. Keep rolling all the way up until it’s a really long cinnamon roll. Once it’s all rolled up, you can start cutting! The thicker the slices, the taller the roll. I typically make them about 1.5-2 inches. Be sure to cut very very gently so you don’t mush the rolls.
Place in a greased pan and allow to rise in a warm place about 2 hours or until the rolls are doubled in size. It’s okay to put them close together or barely touching. I typically make my rolls at night and let them sit in the fridge covered overnight. In the morning, I pull them out around 6am and let them rise. Then into the oven around 8.
Bake at 350 degrees for about 30 minutes or until golden brown. Allow to cool about 5-10 minutes before frosting.
Buttercream Frosting:
- 3 cups powdered sugar
- 1/3 cup softened butter
- 1 1/2 teaspoon vanilla
- 2 tablespoons milk
Apply generously on top of still warm cinnamon rolls to allow the icing to melt and drop between the rolls. Eat and enjoy!
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