Overnight Bread Machine Cinnamon Rolls
Dust off the bread machine and put it to use with these homemade cinnamon rolls. They'll give the mall version a run for their money—and will save you money while you're at it.
- 3/8 cup warm milk
- 3/8 cup warm water
- 4 tbsp butter, room temperature
- 1 egg, room temperature
- 1 tsp salt
- 1/3 cup sugar
- 3 cups flour
- 3 tsp dry yeast
- 1 tbsp butter, melted
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1 tbsp ground cinnamon
- ½ cup raisins, optional
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 4 tbsp hot water
Add warm milk through yeast to the pan of a bread machine, according to manufacturer's "dough setting" instruction and turn on.
When the cycle is completed, place the dough on a lightly oiled surface. Knead the dough several times and form it into an oval; cover with a towel and let rest for 10 minutes.
Roll and stretch the dough into a rectangle approximately 9 x 18 inches.
Grease a 9 x 13 x 2-inch baking pan.
Brush the melted butter on the dough.
In a small bowl, combine the granulated sugar, brown sugar, cinnamon and raisins; sprinkle over the prepared dough.
Starting with long edge, roll up dough, pinching the seams to seal. With a knife, lightly mark roll into 1½-inch section. Cut the rolls carefully using a very sharp or serrated knife (trying not to press down too hard).
Place the rolls cut-side up in the prepared pan, flattening them slightly.
Preheat oven to 350 degrees.
Bake 25 to 30 minutes or until golden brown.- Remove from oven and cool on a wire rack for 10 minutes.
- Mix powdered sugar, vanilla extract and hot water to make the frosting and spread over the cinnamon rolls while still warm.
- Serve warm.
- Don't have a bread machine? Combine the warm water and yeast. Let sit for 5 minutes until foamy. Then whisk in the warm milk, 4 tablespoons of butter, egg, salt and sugar. Stir in the flour to form the dough and then continue with step 2.
Submit!
