What if I don't have a bread machine?

I've gotten this question a lot so I tested out this exact recipe without using a bread machine. And guess what? It worked! If you don't have a bread machine, use a stand mixer to combine all of the dough ingredients. Using a dough hook, let it knead the dough for 7-8 minutes. Transfer the sticky dough to a grease-lined bowl. Cover with a towel and let it rise for about 1-1.5 hours (or until twice its size.) It will be sticky so use lots of flour when rolling it out.

What is the difference between quick rise and active dry yeast?

Quick Rise (aka Instant) and active dry yeast are essentially the same ingredients. They are just slightly different in forms and applications. The main differences between the two are: Active yeast needs rehydration . Active dry yeast must first be dissolved and rehydrated in warm water. I like to think of it like, "It needs to be activated!" Quick Rise Yeast needs less time to rise . Since instant yeast has a finer texture than active dry yeast, it’s possible to skip the initial rise time that Active Rise Needs. This is why it works great for bread machines! I've tested both types of yeast with this recipe in my bread machine and the Quick Rise Yeast works much better! Active yeast will work. In fact, I use it in our Ham and Cheese Crescent Roll recipe . It will just need more time and more warmth to rise.

How do I store yeast?

Be sure to keep opened packets/jars in the refrigerator!

What type of baking dish do I use?

I prefer to use metal baking sheets because it gives a nice caramelization on the bottom of the cinnamon rolls. However, a 9x12 glass baking dish will work as well.

Crowd Pleaser Bread Machine Cinnamon Rolls

Name: Bread Machine Cinnamon Rolls
Prep time: 2 h
Cook time: 17 min
Total time: 3 h 17 min
Cuisine: American
Ingredients: 1 1/3 cups lukewarm water (110-115°F is perfect); 1 stick (8 tablespoons) room temperature butter, cut into small chunks; 5 tablespoons sugar; 1 large egg; 1 teaspoon salt; 4 1/2 cups all-purpose flour; 1 tablespoon quick rise yeast; 1 1/2 cups sugar (brown sugar works great too!); 2 tablespoons ground cinnamon; 1 stick (8 tablespoons) butter, melted; 3-4 cups powdered sugar; 1/2 teaspoon pure vanilla extract; 4-5 tablespoons milk, plus more if you like it thinner

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Bread Machine Cinnamon Rolls

Homemade cinnamon rolls. Let the bread machine whip up this cinnamon roll dough for you and follow the easy instructions to bake! Once you’ve made them from scratch, you’ll never go back to canned cinnamon rolls.

Yield: 22 cinnamon rolls 1x

Prep: 2 hoursCook: 17 minutesTotal: 3 hours 17 minutes

Units:

Scale:

Ingredients

Dough

1 1/3 cups lukewarm water (110-115°F is perfect)
1 stick (8 tablespoons) room temperature butter, cut into small chunks
5 tablespoons sugar
1 large egg
1 teaspoon salt
4 1/2 cups all-purpose flour
1 tablespoon quick rise yeast

Filling

1 1/2 cups sugar (brown sugar works great too!)
2 tablespoons ground cinnamon
1 stick (8 tablespoons) butter, melted

Icing

3–4 cups powdered sugar
1/2 teaspoon pure vanilla extract
4–5 tablespoons milk, plus more if you like it thinner

Note: This recipe was changed slightly in 2021. I removed 1/4 cup powdered milk from the ingredient list. I made these once when I didn’t have it on hand and couldn’t tell the difference. But, it’s up to you if you use it or not! I also opt for quick rise yeast vs. active yeast now.

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Instructions

Place the ingredients for the dough in your bread machine in the order listed. If your machine doesn’t have a yeast dispenser, just nestle the yeast in on top of the flour (don’t let it touch the wet ingredients).
Run your machine on a dough cycle.
After dough is done, take it out and split the dough into two mounds.
On a lightly floured surface, roll one mound of your dough out into some sort of a rectangle.
Spread half of the melted butter over the rolled-out dough.
Sprinkle half of the cinnamon sugar over the melted butter making sure to cover as much surface with the filling as you can.
Starting at one long ends of your rectangle of dough, roll it up.
Using a sharp knife, slice the dough into about 1 inch pieces. The result will be a pinwheel shaped form when turned on its side.
Place pinwheels on greased metal baking sheet or in a 9×12 glass baking dish. I like mine slightly touching each other so they all are soft and not too browned on the outside but if you want them not touching, spread them apart on the sheet pan.
Repeat the steps above with the second mound of dough.
Cover assembled rolls with a lightweight hand towel and let rise for 25-30 minutes.
Preheat the oven to 350°F. Bake for 17-20 minutes or until lightly brown on top (add a few extra minutes if using a glass dish). Tap the middle of the roll to see if it bounces back. If it does, it’s probably done!
Combine ingredients to make icing and spread over warm rolls so it melts into them.

Notes/Tips

Every bread machine is a bit different. The dough setting on mine is 45 minutes. This is the first rise. The second rise will be after you assemble the rolls.
I prefer to use a metal baking sheet but if you are using a glass baking dish, allow for a few extra minutes when baking.
If you don’t have a bread machine, use a stand mixer to combine all of the dough ingredients. Using a dough hook, let it knead the dough for 7-8 minutes. Transfer the sticky dough to a grease-lined bowl. Cover with a towel and let it rise for about 1-1.5 hours (or until twice its size.) It will be sticky so use lots of flour when rolling it out.

Cuisine: American Method: Bake

Find it online: https://thrivinghomeblog.com/homemade-cinnamon-rolls-a-bread-machine-recipe/