cinnamon rolls 8.1

Homemade Cinnamon Rolls


Everyone seems to love the soft, gooey wonder of cinnamon rolls especially when they are warm and fragrant from the oven.  It turns out that they are not too hard to make at home, especially if you let your bread machine do all of the mixing and kneading.  Once the dough is made, you just need to roll it out, spread the filling, roll it up and slice them.  Yes, it is more work than just buying them at your local Cinnabon store, but homemade cinnamon rolls are so good that they are worth a little work!  Obviously cinnamon rolls are not high nutrition part of your daily diet, but when eaten infrequently and made with quality ingredients like organic, pastured butter, raw sugar and whole wheat flour they have a place in my family’s healthy, natural kitchen.

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls


  • 1 cup milk
  • 2 large eggs
  • 1/3 cup butter, melted
  • 2 1/4 cups bread flour
  • 2 1/4 cups white whole wheat flour
  • 1 tsp salt
  • 1/2 cup raw sugar (turbinado)
  • 2 1/2 tsp instant yeast
  • Filling
  • 1 cup raw sugar
  • 2 1/2 Tbsp ground cinnamon
  • 1/3 cup butter, softened
  • Optional Icing (I never use the icing, but many people like their rolls iced)
  • 3 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioner's sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt


  • Place all of the dough ingredients into your bread machine and run the Dough Only cycle.
  • After the dough has completed rising in the bread machine, turn it out onto a lightly floured surface, cover it with a damp towel or large bowl and let it rest while you mix 1 cup of raw sugar with 2 1/2 Tbsp of cinnamon in a small bowl.
  • Roll the dough out into a large rectangle.
  • Spread the rectangle evenly with 1/3 cup softened butter and then evenly sprinkle over the cinnamon & sugar mixture.
  • Roll the dough up starting at the long side and being careful to not roll too tightly. If you do roll very tightly, the centers will pop up during baking but you can always just push them back down when you remove the pan from the oven.
  • Once the whole rectangle is rolled up, use dental floss to cut off pieces that are approx 1 to 1 1/2 inches long. Stand the pieces up on their ends in a lightly greased baking sheet so that you can see the spiral.
  • Cover and let rise until nearly doubled, about 30 minutes. While the rolls are rising, preheat the oven to 400 degrees.
  • When the rolls have risen, bake them for 15 - 20 minutes at 400 degrees or until they are golden brown. If using the icing, beat all of the ingredients together while the rolls are baking and then spread over the rolls while they are still warm.

This post is participating in Sweets for Saturday, Feasting in Fellowship Friday, On The Menu Monday, Melt in Your Mouth Monday, Friday favorites, Sweet Saturday Link Party, Trick or Treat Tuesday, Full Plate Thursday

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  1. Pingback: Cinnamon Rolls

  2. I love that you used better for you ingredients to make these fabulous cinnamon rolls!!! They sound and look great!!! Thank you so much for sharing on Trick or Treat Tuesday!! These rolls are being featured:-)

  3. I’m going to give this a try. Sounds really good.

  4. Hi Jen,
    What a perfect pan of Cinnamon Rolls, they look delicious. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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