Bread Machine Cinnamon Roll Recipe (2024)

FAQs

Is bread flour or all-purpose flour better for cinnamon rolls? ›

Bread flour has more protein than all-purpose flour, making it a better option for pastries. Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls.

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

You add the ingredients, and the bread machine makes and bakes the bread in one handy appliance. Liquid ingredients are added first, then oils or fats, dry ingredients, and finally yeast (if your recipe calls for it). The machine will mix, knead, rise, and bake the dough to a beautifully soft bread with a crisp crust.

You can use all-purpose flour as a 1:1 substitute for bread flour and vice-versa. For example, for 1 cup of bread flour, you can use 1 cup of all-purpose flour. Bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but the results will still be good.

All the cinnamon roll recipes we've ever come across use an enriched dough—one that has fat and sugar added to it. Rich doughs are often sweeter, but because of the added fat (butter) they are also very tender and will stale less quickly.

Classic Cinnabon cinnamon rolls are large and dense, rich in fat and carbs and contain 880 calories each (15). But these are not even the most unhealthy item on the menu. That honor is reserved for the Caramel Pecanbon.

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

A Quick Peek at the Health Side

A classic Cinnabon roll packs quite a punch in terms of calories and sugar. A single Cinnabon classic roll contains around 880 calories and about 58 grams of sugar. That's a hefty sum, especially when you consider that the recommended daily sugar intake for adults is less than 50 grams.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This ensures to getting ULTRA MOIST rolls. This should be used at room temperature and is poured over the rolls after they have risen for the second time, just before baking.

Roll the dough into a rectangle, and brush it with milk. This will help keep the cinnamon-sugar filling in place.

Can I use evaporated milk instead of heavy cream? ›

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

Making bread from a machine is marginally cheaper than buying it, as long as you eat bread frequently enough to offset the cost of the appliance. Specifically, I see this as an investment that's smart for households that go through bread quickly, like large families or homes with multiple roommates.

Adding Ingredients to the Bread Machine

Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.

It depends. Some instructions tell you to put wet ingredients in first, followed by dry ingredients. Others suggest you put the flour in, followed by salt and sugar, then wet ingredients, and finally the yeast. Almost all recipes will suggest you add the yeast last, otherwise, the dough won't rise quite as well.

Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME. Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.

Swapping Is Not Always Necessary

For instance, if you're making pasta, bread, hard rolls, pizza dough, or other tough, crusty products, you can simply use bread flour.

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

Bread flour has more gluten than all purpose flour. Either can be used for cinnamon rolls; all purpose flour will produce slightly denser rolls. Protein percentage, basically. More protein = more/stronger gluten formation which leads to a better rise.