Best Cinnamon Bread Rolls Recipes

SUPER FANTASTIC CINNAMON ROLLS (BREAD MACHINE RECIPE)

Steps:

• Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start.
• In separate bowl combine cinnamon and sugar.
• After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F.
• Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.

CINNAMON ROLLS FROM FROZEN BREAD DOUGH - EASY

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.

"CINNABON" CINNAMON ROLLS (USING BREAD MACHINE)

Steps:

• 1. DOUGH: Place ingredients in bread pan in order they are listed. Set on 2 lb loaf and select the dough cycle.
• 2. Once the bread machine had done the work, turn dough out onto a floured surface. Cover with a clean dish towel and let rest for 10 minutes.
• 3. Meanwhile, mix brown sugar and cinnamon together, cover; set aside.
• 4. Once dough has rested for 10 minutes, roll out into a 16 x 21-inch rectangle. Spread dough evenly with 1/3 cup softened butter and sprinkle evenly with brown sugar/cinnamon mixture. If desired sprinkle with nuts and raisins (or diced apples).
• 5. Roll dough up (starting with long edge) tightly; slice (using sharp knife) into 12 rolls. Place rolls into a lightly greased 9 x 13-inch baking pan. Cover and let rise until nearly doubled (about 30 minutes). NOTE: You can cover and put in refrigerator over night. They will rise in the refrigerator and this will take a lot of prep time off the next morning. IF baking the next day, take rolls out of the refrigerator 30 minutes prior to baking.
• 6. Preheat oven to 400 degrees. Bake for 20 to 23 minutes. After 15 minutes when rolls had lightly browned, I tented with a piece of foil to keep from over browning. NOTE: the original recipe called for 15 minutes baking time, however, this was not long enough for the centers of rolls to cook completely in my oven. Watch and check after 15 minutes; add addtional time as needed for your oven.
• 7. FROSTING: mix all ingredients until creamy. Can store in the refrigerator. Divide evenly; spread over warm rolls.

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!

CARAMEL PECAN CINNAMON ROLLS (BREAD MACHINE RECIPE)

Steps:

• Rolls:
• Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better.
• After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. The larger you roll the rectangle, the more layers you have, which is really nice.
• Caramel Pecan Topping:.
• Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted.
• Increase heat to medium and boil, stirring constantly, for 3 minutes.
• Stir in vanilla and remove from heat.
• Pour into cake pan, then place pecan halves over the caramel.
• Filling:
• Mix together brown sugar, pecans and cinnamon.
• Moisten the dough by brushing with milk.
• Sprinkle brown sugar, pecan and cinnamon mixture over top.
• Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it).
• Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
• Place into pan on top of caramel.
• Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad).
• Bake at 350° for 20 minutes, until golden. Do not overbake.
• Invert onto a cookie sheet immediately, before caramel hardens.

BREAD PUDDING MADE WITH CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
• Transfer cinnamon roll mix to a casserole dish and dot with butter.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

ICE CREAM CARAMEL CINNAMON ROLLS FROM FROZEN BREAD DOUGH

Steps:

• break bread dough into chunks.
• roll in cinnamon sugar.
• put in 9" x 13" pan.
• let rise until at least doubled (2 hours?).
• Melt together butter, brown sugar and ice cream in a saucepan.
• heat until it begins to boil.
• pour mixture over dough.
• bake at 350 degrees for approximately 20 minutes.
• let stand for about 20 minutes before eating but they are best eaten warm.

EASIEST CINNAMON ROLLS ON EARTH (FROZEN BREAD DOUGH)

Steps:

• The night before:.
• Defrost dough and bring to room temperature
• Grease a 9x13 pan and sprinkle a little brown sugar in the bottom.
• Roll out the dough on a floured surface to about 1/4" thick (a long oval-shape is good).
• Spread butter all over the surface of the dough.
• Sprinkle buttered dough with brown sugar, cinnamon, walnuts and raisins.
• Drizzle about half of the caramel topping over the dough.
• Roll up the dough so it ends up as a long tube.
• Slice the dough into 3/4" rolls and place in the greased pan.
• SMASH the rolls down with the palm of your hand (you don't want them flat, just smushed).
• Drizzle the remaining icecream topping over the rolls.
• Spray saran wrap with cooking spray, cover the rolls tightly and place in the refrigerator overnight (they will rise slowly in the cold).
• The next morning:.
• Preheat oven to 350*F.
• Pop rolls in the hot oven for ~30 minutes or until golden brown and ENJOY.

GLAZED CINNAMON ROLLS - BREAD MACHINE

Steps:

• Place water, 2 Tablespoons butter, bread flour, 1/4 cup white granulated sugar, salt and yeast in the bread machine and start on dough cycle.
• Once dough is complete, roll out into a 9" square on a lightly floured surface.
• Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together (I mix it in a measuring cup).
• Spread 2 Tablespoons softened margarine over the dough and sprinkle with the cinnamon mixture.
• Roll up tightly into a log and pinch the edges to seal.
• Cut into 1" slices and place in a greased 9"x9"x2" square pan (brownie pan).
• Cover loosely with plastic wrap and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.
• Preheat oven to 375°F and bake 20 minutes or until golden brown.
• Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.

ANNA'S CINNAMON CARAMEL ROLLS (BREAD MACHINE)

Steps:

• DOUGH.
• Put the yeast in a measuring cup and add warm (yeast appropriate) water to the 1/4 cup line. Add to the bread machine.
• Slightly stir eggs so that yolks and whites are mixed. Add to the bread machine.
• Add the remaining dough ingredients to the bread machine in the order listed above.
• If you bread machine has a "dough" setting, use that. If not, run your machine through the first cycle. My machine beeps at the end of the first cycle, but I also have a dough option.
• FILLING.
• When the dough is ready, remove it from the machine and put it on a floured board. Using your hands, spread the dough evenly to approximately to a 15" x 8" rectangle.
• Spread the butter over the dough and sprinkle the sugar and cinnamon evenly over that. The quantities for the filling are approximate, so feel free to play.
• Starting on the long side, roll the dough up and cut it into 12 pieces.
• TOPPING.
• In the bottom of a 9" x 13" pan, mix butter, brown sugar, syrup and pecans (again, the quantities are approximate, so feel free to increase or decrease). Add the 12 rolls.
• Cover the rolls with a clean towel and put the pan in a warm place to rise.
• Let the rolls rise until they're up to the top of the pan (can take up to an hour).
• Remove and bake in a 350 oven for 30 minutes.

BRIOCHE CINNAMON ROLLS (BREAD MACHINE)

Steps:

• Place the ingredients for the dough into the bread machine as directed by the manufacturer. I let the dough go though the cycle until it has risen one time. At this point you can either punch the dough down and let the dough rest overnight in the refrigerator or go ahead and take the dough out of the machine and roll it out.
• When you roll out the dough cut the dough into two equal pieces and roll it out to 1/3" thickness.
• In a separate bowl mix together the cinnamon, sugar and softened butter. Sprinkle this mixture over the pieces of dough. Roll the dough up, reserving the neatest, straightest edge for the outside edge of the roll. Cut the rolls into 1 inch pieces and place them on a high sided baking pan. Cover them with a oiled piece of plastic wrap. Place the rolls in a warm spot to rise for at least an hour or until they have doubled in size. Uncover and bake at 350 degrees for about 10-12 minutes.
• To make the caramel glaze combine all the ingredients in a pot except vanilla. Cook and stir continuously until bubbly. Take off the heat and add vanilla. I like to make two batches. One for the bottom of the rolls and one for the top.

WHOLE WHEAT CINNAMON ROLLS FOR THE BREAD MACHINE

Steps:

• Place all the ingredients in the bread pan of bread maching, in order as recommended by manufacturer. Process according to maufacturer's instructions for a dough setting and press start.
• When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface, sprayed with Pam. Knead enough to punch down. Form dough into a ball, cover with plastic wrap and let rest for 10 minutes.
• After dough has rested, roll into a large rectangle. Sprinkle dough with cinnamon and Splenda. Roll up and cut into 1" slices. Place into a lightly greased baking dish, cover, and let rise in a warm place for approx 1 hour, or until doubled in size.
• Bake at 325F for approx 20-25 minutes. Frost if desired with your favorite frosting.

CINNAMON BREAD ROLLS

Steps:

• Flatten bread with a rolling pin. In a large bowl, beat the cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. , Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350° for 20 minutes.

CINNAMON ROLLS (KANELBULLAR) FROM CARDAMOM BREAD DOUGH RECIPE

Steps:

• Prepare your Basic Cardamom Bread Dough using the first 7 ingredients listed above (this takes about 1 1/2 hours).
• BASIC CARDAMOM BREAD DOUGH DIRECTIONS:.
• Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter, sugar, salt, and ground cardamom.
• Let mixture COOL until "finger-warm" (still warm, but cool enough to touch). Stir in yeast and let sit for 10 minutes. VERY IMPORTANT: The milk should be LUKEWARM (or fingerwarm) and the yeast will double itself nicely! If the milk mixture is too hot, it will kill the yeast properties!
• Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer, exchange the mixing paddle for the dough hook after you've added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour).
• Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about an hour.
• Punch down the dough, then remove from bowl.
• Knead lightly on floured counter until smooth and shiny. Divide dough into two halves.
• CINNAMON ROLL DIRECTIONS:
• Roll each half of dough into a 12" by 18" rectangle. Brush each rectangle well with melted butter. Combine 2/3 cup sugar and 2 tablespoons cinnamon; sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise, like a jelly roll, to form an 18"-long cylinder.
• Using a sharp or serrated knife, cut each cylinder into 20 equal slices.
• Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size, about 45 minutes.
• Preheat oven to 425º.
• Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and / or almonds. Place in the middle of a preheated oven and bake for 7 minutes, or until done.
• Yield: 40 cinnamon rolls.

VEGAN BREAD MACHINE CINNAMON ROLLS

Steps:

• Prepare dough: Place almond milk, melted vegan margarine, 1/2 cup sugar, salt, vanilla, and flour into a bread machine in the order listed. Start the Dough setting.
• Mix warm water, 1 tablespoon sugar, and yeast in a glass measuring cup.
• Preheat the oven to 300 degrees F (150 degrees C) for 1 minute. Turn the oven off and immediately place the yeast mixture inside to proof for 15 minutes.
• Add proofed yeast mixture to the bread machine and let the cycle finish, about 1 hour 45 more minutes.
• Remove dough and roll into an 12x18-inch rectangle. Mix brown sugar, walnuts, and cinnamon for filling in a bowl; spread evenly over the dough. Starting at the long end of the rectangle, roll dough into a log; slice log into 1-inch wide pieces. Transfer to a greased baking pan with cut-sides up.
• Preheat the oven to 400 degrees F (200 degrees C) for 1 minute. Turn the oven off; immediately place the rolls inside along with an uncovered bowl of boiling water. Allow rolls to proof for 1 hour.
• Remove rolls from the oven. Preheat to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven for 15 minutes.
• Meanwhile, mix powdered sugar, almond milk, and melted vegan margarine for glaze in a bowl.
• Remove rolls from the oven and spread glaze evenly over top.

GOOEY CINNAMON ROLLS (BREAD MACHINE RECIPE)

Steps:

• Rolls:
• Place ingredients in machine following the specifications of that particular machine. Set for dough cycle.
• After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle.
• Filling:
• Mix together brown sugar and cinnamon.
• Moisten the dough by brushing with milk.
• Sprinkle brown sugar and cinnamon mixture over top.
• Roll tightly from long end, pinching edges closed when completely rolled.
• Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
• Place into greased cake pans or a cookie sheet. If using cake pans, use 3 9" pans. Let rise until doubled.
• Bake at 350° for 15-20 minutes, until golden. Do not overbake.
• Frosting: Spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them.

BREAD MACHINE CINNAMON ROLLS

Steps:

• 1. Drop in first 7 ingredients for dough IN ORDER AS THEY APPEAR in bread machine. Do not stir. Close breadmaker and start it going. (Mine took 1hr 59 minutes from start to finish, includes raise time.) Meanwhile, in one bowl, stir together filling EXCEPT nuts. In another bowl, stir together icing ingredients. Flour your surface and rolling pin well. When dough is done roll it out to a large rectangle. The dough is like elastic so you will just need to roll it out until you get a rectangle of about 15x8. Apply all the filling evenly over the dough. Add chopped nuts. Roll Jelly roll style until you have a nice roll. (I thought I had made them too loose but they were just fine.)Cut into 15 slices (about 1 inch). Place on two greased cookie sheets. Bake each cookie sheet individually. Bake for 15 minutes at 325 degrees PREHEATED OVEN. While still on sheet, immediately spread icing on the rolls, including the sides. Makes 15 rolls about 5 inches in diameter. DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
• 2. Note: I am going to add raisins the next time. NOTE: These can be refrigerated on a cookie sheet or pan to use next day AND can even be frozen in a pan for another time.
• 3. Note: You can let these rise for an hour before you bake. Not necessary though but I like them that way. Also, adding 1 8oz. cream cheese to the icing will make a cream cheese icing. Not as sweet. Then add a tablespoon of milk to make a runnier consistancy, if you want. I like to put 2 teaspoons of orange extract in the cream cheese icing for a nice orange zing in the cinnamon and sugar flavors.

CINNAMON CRESCENT ROLLS (BREAD MACHINE)

Steps:

• add milk,sugar, gluten and yeast to bread machine.
• add flour and margarine.
• set machine for dough cycle (1 1/2 hours).
• when machine is finished, turn dough onto floured surface.
• roll dough out to 1/4 inch thick.
• spread margarine over dough.
• sprinkle with cinnamon sugar.
• cut dough into triangles (a pizza cutter works great).
• roll dough starting at wide end.
• brush roll with egg white.
• sprinkle with additional cinnamon sugar if desired.
• let rise for about 30 minutes.
• bake @ 350 for 35 minutes.

FANTASTIC CINNAMON ROLLS (BREAD MACHINE )

Steps:

• 1. Place all Ingredients in bread machine in order recommended by manufacturer.Select Dough cycle and press start
• 2. In separate bowl combine cinnamon and sugar .
• 3. After dough is finished ,turn it out onto lightly floured surface and roll out into a 16x24 rectangle. Brush dough with soften butter and sprinkle evenly with cinnamon and sugar mixture .Roll up dough and cut in to 12 rolls. Place in a lightly greased 9x13 pan. Cover and let rise until all most double in a warm area . Preheat oven to 400 degrees f.
• 4. Bake rolls for 14-16 minutes .While rolls are baking ,beat together Cream Cheese ,1/4 cup of Butter ,Confectioners Sugar, Vanilla Extract and Salt. Spread frosting on rolls while they on warm rolls

MONKEY BREAD PULL APART CINNAMON ROLLS

Steps:

• 1. Spray Bundt pan with Pam spray. Line bottom of Bundt pan with nuts. Place 1 package of frozen rolls (about 24) into the pan on top of the nuts. Sprinkle 1 package of pudding mix over the frozen rolls.
• 2. Melt 6 tablespoons butter. Add 1/2 cup brown sugar and 3/4 teaspoon cinnamon to melted butter. Drizzle this mixture over the rolls and pudding.
• 3. Let rise overnight (covered with a lightweight towel.)
• 4. Bake the next morning 350 degrees for 30 minutes. Let cool for a few minutes then turn pan upside down to remove from the pan.