Several years ago – before stand mixers were all the rage – my grandma gave me her old bread machine and I started baking all kinds of yeast breads. I think she gave it to me after my mom told her how many breakdowns I had had over yeast. These breakdowns involved crying and saying things like, “I’m never trying to bake with yeast again!”, etc. Yeah, I may have a flare for the dramatic – especially teenage me. But the bread machine definitely helped beginner me have more consistent results with yeast and soon I became famous (among my family at least) for my cinnamon rolls. Daddy says that my grandpa is always telling everyone how good my cinnamon rolls are =). Now that I have a stand mixer, I don’t use my bread machine as often but since my mom still doesn’t have a stand mixer – I told her Santa was going to bring her one and she said “that’s what I’m afraid of!” haha – I use the bread machine when I’m at her house. And I have a couple different doughs that I like to use, but this soft, buttery brioche dough is one of my favorites. I think they’re (almost) as good as a Cinnabon. Enjoy!
Cinnamon Rolls
for dough:
1/4 cup lukewarm (80 degrees F) water
6 tbsp granulated sugar
2 tsp active dry yeast
3/4 cup lukewarm (80 degrees F) milk
1 tsp vanilla extract
2 large eggs
3 1/2 – 3 3/4 cups bread flour
1 tsp salt
1/2 cup butter, room temperature
for the filling:
2 tsp cinnamon
1/3 cup sugar
1/4 cup butter, softened
for the icing:
2 oz cream cheese, softened
4 tbsp butter
2 cups powdered sugar
1-2 tbsp milk
1 tsp vanilla
1. Dissolve yeast in water and let sit 5 minutes. Add sugar, milk, vanilla and eggs and mix with paddle attachment until combined.
2. Add 3-1/2 cups of flour and salt and mix with dough hook until combined. Add softened butter one tablespoon at a time until fully combined. Continue to knead with dough hook until smooth and elastic, about 5 minutes – adding additional flour as necessary.
3. Place dough in greased bowl, cover with plastic wrap and let rise until doubled in size – about an hour. Punch dough down and roll into large rectangle.
4. Spread softened butter over dough and sprinkle with cinnamon and sugar. Roll up like a log and slice into 12 pieces. Place in greased 9×13 pan and cover with plastic wrap. Let rise until doubled, 45 minutes to an hour.
5. Preheat oven to 350 degrees. Bake for 20 minutes or until lightly browned.
6. Beat cream cheese and butter with paddle attachment until smooth. Add powdered sugar and beat until combined. Add vanilla and milk. Spread immediately over warm rolls.
