The BEST Cinnamon Rolls Recipe

Made with easy bread machine crescent dough topped with a dollop of homemade whipped icing, this is the BEST cinnamon rolls recipe.

 

The BEST Cinnamon Rolls Recipe

Does anyone else instantly crave baked goods as soon as the weather cools down? I am all about pumpkin recipes this time of year, but cinnamon rolls are one of my very favorites.

The problem? I am an incredibly picky cinnamon roll eater.

They have to be just right. I don’t work out to eat dry, stale calories no matter how sweet they are.

I am a sucker for Cinnabons and have a hard time walking past that heavenly smell at the mall without grabbing a bite. Another justification for my Amazon obsession.

This cinnamon roll recipe, after much trial and error, is as close to a Cinnabon as I have ever tasted and will not disappoint. Dare I say, they are even better.

They have become a Christmas morning tradition and a go-to for that cool-weather sweet treat.

Bon appetit!

For more delicious breakfast recipes be sure to check out:

The BEST Cinnamon Rolls Recipe

My cooking philosophy is to keep it “healthy and easy.”

Recipes at Hammers N Hugs will include all-natural ingredients that can often be frozen and have been tested and approved by friends and family

I love my Oster Bread machine.

It was the highest-rated machine on Amazon, and I got it as a Christmas gift several years ago. It allows for homemade dough and bread to be a much less overwhelming task. Check out my review here.

This machine requires your wet ingredients to be put in first and dry ingredients last. Make sure you know the recommended order of your machine. It makes a difference!

Find your machine’s dough cycle (on the Oster it is number 9). Ah, I just love this machine. Even my grandmother, the queen of all things homemade, uses this bread machine!!

LOVE IT.

Spread LOTS of flour before rolling out this dough.

It is crescent dough which is in part the secret to the heavenly taste of these rolls, but the dough is very moist.

LOTS of flour.

I must have been distracted when making this recipe, because typically what I recommend is melting the butter, then spreading it onto your dough first, then sprinkling the cinnamon sugar mixture over that.

NOT pre-mixing it and trying to spread it onto the dough as I did here. Whoops.

Oh well. Tastes the same in the end.

This is a slightly larger pan than a 9×13. If you want to make smaller rolls simply cut your strips in half.

I often make the frosting while waiting for the rolls to bake.

It can be put in the fridge for the next day or even frozen.

For more delicious breakfast recipes be sure to check out:

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