Bread Machine Cinnamon Rolls

A secret ingredient that makes these cinnamon rolls extra delicious. They aren't traditionally made from a long fermented sweet dough, but they are pretty darn good. Here is a traditional recipe.

Instructions

• 1 cup milk, warm 110-120F 244g

• 1 egg, beaten, warmed up

• 4 Tbsp butter, melted, warm 56g

• 4 Tbsp water, warm 59g

• 1 tbsp white sugar 12g

• 1/2 tsp vanilla extract 2g

• 1/2 tsp salt 3g

• 4 cups bread flour 480g

• 1/2 pkg instant vanilla pudding (3.4 oz) 48g

• 1 tsp diastatic malt powder (optional) 2.5g

• 2 1/4 tsp instant yeast 7g

Filling:

• 1/2 cup butter, softened 113g

• 2 tsp cinnamon powder 6g

• 1 cup firmly packed brown sugar 208g

Instructions

Please! Read Susie's tips and tricks below

1. Place first 7 ingredients in your bread machine as the manufacturer suggests. (Some have yeast first, others last.)

2. Add 4 remaining ingredients. My machine instructs that yeast be added last.

3. Select the DOUGH setting. This runs about 90 minutes total. (Including a rise)

Important!!

Check your dough ball once it starts forming. You may need to adjust the consistency of the dough by adding a little water or flour. If the ball is too wet add a tbsp of flour, at a time to have ball be smooth, round, and circles easily in the pan.

If the dough ball is dry and crumbly and makes a kind of knocking sound in the pan, it's too dry. You can adjust this my adding a tsp of water, at a time.

The ball dough will be smooth textured, soft, and tacky (without being sticky).

Don't forget to push down the flour on the sides.

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Susie's Tips and Tricks

I used 2 % milk and didn't have any issues.

You can warm up an egg by placing the unshelled in a cup of warm water for a few minutes.

You can use all-purpose flour if desired. Bread flour gives a slightly better rise and crust. For a treat like this I think it doesn't make a huge difference.

I measure flour conveniently. This means, I stir the flour to fluff. Then using a spoon I lightly tip into the measuring cup. Then level off with a straight edge.

I guesstimated and used approximately 5 tbsp of the vanilla pudding mix. Just a little less than 1/3 cup.

Secret ingredient! Diastatic malt powder is available online. It is ground sprouted malted barley. It helps in several ways, including improved texture, fantastic caramelization, and a beautiful rise. Don't add a bunch!

Instant yeast and bread machine yeast are the same. If one is cheaper; use that. Even regular dry yeast (dry-no need to proof first) can be used per King Arthur's flour.

Vietnamese cinnamon is stronger, richer and used by those mall cinnamon rolls. Highly recommend!

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Instructions For the filling: whip in a mixer, butter, cinnamon, and brown sugar. Spread on the dough.

Punch down the dough and roll out the dough in rectangle approximately 17x12-inch/43x40cm. Spread the brown sugar mixture. Roll up tightly and cut into 12 slices.

Place in a lightly buttered or greased 9x13 (33x22cm) pan.

Cover and let rise in a warm place. Do the poke test. They should rise in about 30 minutes and be light and slightly puffy. Do the poke test. If the small poke stays; it's ready to bake.

Instructions for rolls

Preheat oven to 350F/177C.

Uncover and bake on middle rack for 15-18 minutes. Keep an eye on them.

I drizzled a little powdered sugar and milk mixture on top.