Well o…m…g! These cinnamon buns are about the best tasting things I have ever put in my mouth. They are so moist and gooey… just like a Cinnabon and then covered in some maple syrup we made last year and a cream cheese frosting .
Cinnamon rolls take some time to make but only a few minutes of it requires your attention. This method saves you even more time by using a breadmaker for the original mixing and first rising of the dough.
If you want to make this for a weekend brunch just load everything into the breadmaker the night before and set it on a timer. Then when you wake up you only have to roll it, fill it, let it rise for a half hour and bake it. So allow about an hour on the day off.
Now, let me just say this is NOT a diet recipe. Most of you kinda figured that out but some of you will still be surprised :p There are ways to cut back the calories in this recipes. For instance… using low fat spread instead of butter everywhere it is called for. You can omit the maple syrup and reduce the amount of sugar in the filling. You could use a thick greek yogurt instead of cream cheese in the frosting too. You could make smaller rolls even. In fact, maybe I will release a “cleaner” version of this recipe in the future but I recommend if you are going to try this you go the whole nine yards. Try it just as it is written in its decadent glory! One cinnamon roll won’t make you fat, just like one salad won’t make you thin… if you worry about that kind of thing 🙂
Oh! Very important here…
IF you somehow make it through the day and have not eaten them all you can absolutely freeze some for later. Individually wrap in some plastic wrap and put them all in a ziplock bag. This is the same way I freeze off muffins and other baked goods. Then when a craving hits, you are just a defrost away from a warm, satisfying cinnamon bun!
- Dough
- 1 cup warm milk ( I used unsweetened coconut milk)
- 2 eggs room temperature
- ⅓ cup (75g) butter (salted) or margarine at room temp
- 4½ cups (560g) bread flour
- 1 tsp salt
- ½ cup white sugar
- 2½ tsp bread machine yeast
- 1 tsp cinnamon
- Filling
- 1 cup brown sugar packed
- 2½ Tbsp cinnamon
- ¼ tsp allspice (optional)
- ⅓ cup butter softened
- Icing
- 4 ounces cream cheese
- ¼ cup butter
- 1½ cups confectioners/icing sugar
- ½ tsp vanilla
- ⅛ tsp salt
- Add all the dough ingredients to your bread machine on the dough setting
- When done and doubled in size, set out on a floured surface and allow to sit 10 minutes while making the filling
- For filling, mix together sugar, cinnamon and allspice is using. Melt the butter
- Roll the dough into a 16x21 inch rectangle
- Spread on melted butter and sprinkle with the cinnamon sugar mixture
- Roll up and cut into 12 rolls
- Place on a lightly greased 9x13 inch pan. Cover and let rise until double in size (about 30 mins)
- Preheat oven to 400F
- Bake for 15 minutes
- While its baking beat together the cream cheese, butter, confectioners sugar, vanilla and salt
- Remove rolls from oven and drizzle with the maple syrup
- Let cool 10 minutes then frost with icing
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Bethany says
These rolls look so delicious!
Miz Helen says
Oh my goodness, these look fantastic! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
swathi says
Delicious, that is my kind of dessert, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.