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For Women

Cinnamon Rolls

One of the best parts of holidays for my family is that I make a pretty unhealthy breakfast.

Cinnamon rolls and bacon.

It’s like a pound of sugar and fat to induce a coma before 10 a.m.

But, as with everything, moderation. I tend to make them a handful of times a year. The recipe is enough for two breakfasts for our family (it makes 12 rolls!). Luckily, they freeze beautifully. I have been making this recipe since 2008 and it is the most delicious cinnamon roll ever.

For a second I thought I was going to proclaim that this was the only recipe I don’t mess around with. Then I realized that would be a lie. I don’t use margarine. I use butter.

Please use butter.

I do use my bread machine to make the dough, but I don’t see why you couldn’t use a mixer with a dough hook, or another dough method you may have.

These can be prepared the night before and the uncooked rolls kept in the refrigerator overnight. Just make sure you allow the rolls to come to room temperature before you bake them, or you run the risk of nice and yummy on the outside and doughy centers (which has happened to me before). Not inedible, but not as good as when they are cooked all the way through.

Clone of a Cinnabon

(Recipe originally found on All Recipes)


For the dough

  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, butter, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast

    For the Filling

  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened

    For the Frosting

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Please, enjoy and let me know how much you love them! I know you will!

5 comments to Cinnamon Rolls

  • I can feel the cellulite creeping onto my thighs, but I’m still dying for these cinammon rolls. How about hosting a giveaway and making some for the winner? 😉


    natalie Reply:

    Ha! I wonder if they would last if you shipped them. But they are well worth making. And yes, you will gain weight just smelling them, but they are SO good. Stupidly so.


  • Cinnamon rolls show up in my reader at least a dozen times during every holiday and so far I’ve resisted them. But these look much too delicious. I’m going to make them this weekend for sure.


    natalie Reply:

    They are stupid easy too (especially if you have a bread machine). It just takes time for the dough to rise, but I always make them the night before, so breakfast is just frying up bacon and waiting for the rolls to cook.


  • mmmmmm I don’t know if I can wait for the next holiday to try these. My calendar says tomorrow is Administrative Professionals Day. I can celebrate that, right?


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