Glazed Cinnamon Rolls - Bread Machine

I just made these and they're tasty. Mostly, I'm surprised by how PERFECT the directions are. Usually, you have to tweak or go by instinct with a recipe but this one is SPOT ON in terms of timing and quantities.

The only thing I didn't like was the frosting, WOW was it thick and powerfully sweet, but that's just a matter of taste, I suspect.

One note for rookie bakers: when the dough comes out of the bread machine, the gluten has seized from kneading. I couldn't figure out why the dough wouldn't roll out for me, it would just spring back into a ball. I looked it up and let it rest for 30-40minutes and I was able to roll it out just fine when I came back. FYI!

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This is another great icing recipe that would compliment your cinnamon rolls. ICING 8 tablespoons margarine 1 1/2 cups powdered sugar 1/4 cup cream cheese 1/2 teaspoon vanilla 1/8 teaspoon salt

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Besides making the best cinnamon rolls ever, I find that the dough is extremely versatile. I've used the same dough recipe to make coconut rolls (coconut filling: grated coconut, sugar and milk boiled down to make a thick filling), added chopped pineapple to it to make pina colada rolls. I've even made jalapeno cheese rolls with chopped jalapenos, red onions, red and yellow bell peppers and Sargento brand shredded 6-Cheeses (or something like that).
I can't bake fast enough the way they're gobbled up by my big family! I even cut the dough into rectanges, and wrapped them around all-beef franks with ketchup and butter. Praises all around for these too!

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I was wondering if I could add a little cinnamon to the dough... so I reasearched an found information regarding the result of adding it to a yeast dough: "QUESTION: I always like to add extra cinnamon to my yeasted Cinnamon Roll Recipe. Is there a limit ? ANSWER: YES! Cinnamon has a direct effect on the yeast activity and in large quantities it will stop fermentation completely. Keep high percentages of cinnamon out of the dough itself and in fillings where it can have only limited effect on the yeast activity. Use only 1/2 teaspoon of cinnamon per cup flour in a recipe. " Thought that might be helpful for some other people. These are GREAT and I am making them for the third time in 4 days! My kids love them!

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Wow, I had given up on cinnamon rolls because the first recipe I had tried (another very popular highly rated one) hadn't turned out well for me, despite several attempts. Warily I decided to give sweet buns another go, this recipe appealed to me because it was quite a bit lower in sugar and fat then other ones I perused. But the taste...phenomenal! I even skipped the frosting all together and didn't miss it. The dough rolled out easily for me and rose up no problem. I will try next time using half whole wheat flour and chopped pecans. Thanks for making me fall in love with my bread machine again!

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Amazing taste - super easy - a huge hit at our house! Followed recipe exactly and put in fridge overnight. I won't be buying canned ones EVER again!! Thanks for posting this great recipe!!

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These were good. I added a few tbs of sour cream to the glaze to take away some of the sweet. My son with Autism gagged when he ate them because they have a different texture than the cinnamon rolls in a can, but my daughters loved them and so did my husband,

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Excellent, a very light delicious treat (texture wise of course). I used 1/2 brown sugar, bourbon vanilla, and a bit more cinnamon for a rich flavor. I also added a thick cream cheese icing. My family absolutely loved them. My 9 year old said she was going to marry hers.

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Great texture, easy to follow recipe. Pretty much a fail proof cinnamon roll recipe.

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Don't look any further for a roll recipie, this one hits it. Easy and delicious comfort food, five stars, have reccomended it more than once.

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These are amazing! I didn't change much, except for some reason they cooked in only ten minutes. I made them to take to work, but... I might have to make more, because I don't think they'll last through the night.

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Excellent! Light and fluffy.

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Perfect cinnamon rolls. I'll make them again and again, I'm sure. My husband said they were one of the best things I've ever made.

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Absolutely amazing! Easy and fun to make. It tastes like the ones I crave in my dreams - don't think I have it in me to buy them from the shops from now on. Like many have stated the timings and quantities are perfect but I do like to lessen the amount of icing sugar I use in the glaze and get my butter very soft - almost melted when I do my filling. And strangely enough I use less cinnamon sugar (only because I don't like too much mess) so I now keep it in a little jar in my spice rack :)
All in all; fantastic! I knew nothing about dough, and I still don't, but my rolls keep turning out perfectly!

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These were a big hit served at a family brunch... then my kids begged me to make them for their night time treat. I have tried Cinnamon Rolls two or three times before with marginal success. Now I have a good recipe to turn to. I love a good recipe that can just be thrown into the bread machine! Thanks for the recipe!

They remind me of Pillsbury Grands but are more tender. This morning I used 1/3 whole wheat flour. Then tonight I used a little more than half. They were both great. I think with a greater quantity of whole wheat flour, a little more yeast is needed for the best rising results. Next time I'll try 100% whole wheat.

My husband would like me to try one of the cream cheese frostings instead of this simple glaze... so I'll mix it up some time.

And a funny thing... I got mixed up on the recipe and didn't let it rise the extra hour after cutting them (they rise one hour in the bread machine)... they were still delicious!

Oh yes, and like another reviewer, I also use brown sugar instead of white sugar with the cinnamon... that just seems better and I'll stick with it because the results are FABULOUS!

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Yummy and very simple to make, even for a novice. I used brown sugar instead of white and I also used the Wilton Buttercream Frosting recipe instead of the icing as listed... Delicious :)

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Omigawd! I made these for some kind of special occasion (I can't remember what) and they were phenomenal! (Yes, THAT'S the part I remember) So easy, too... THANX A BILLION!!!!! I'm making them for Mother's Day! YAY!

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These were great if you love a nice gooey cinnamon roll. Kids loved them. Plan on making making a double batch!

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I bought a bread machine because I'm not good with getting dough into "dough" and getting it to rise just right and getting ingredients to be certain temperatures so I was a little nervous as to how I would do with this dough. This was my first time ever making cinnamon rolls and they were PERFECT!!! I felt like such a great mom making these from scratch! lol I also used brown sugar instead of white, I used 2 TBL of milk in the glaze but next time I might use more, it was pretty sweet, actually next time I'm going to use a cream cheese glaze but I had none this time. The only thing I would suggest is leaving these in the oven for only 16 minutes, lucky I checked early or they would have been more brown then I liked. I also let these rise outside. PURE PERFECTION even for first timers like me!! =)

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Per my DH's request on Father's Day, I made cinnamon rolls. This was my first attempt at them, and I followed the recipe exactly. I have no complaints other than the glaze. To me, it tasted just like powdered sugar. Would be very good with a different frosting.

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