My Cinnamon Rolls

my cinnamon rolls post

Do you remember the pecan twirls we used to have for breakfast sometimes as kids?  They came in a foil pan with round molded places for each roll.  I used to love those things. I would eat them by slowly unrolling them as the pecans fell out.

I think I have figured out the secret ingredient.  Read on to find out how I have incorporated that ingredient in to my cinnamon rolls. These are actually a variation on the dinner rolls I posted a few days ago. I ALWAYS make them in my bread machine but NEVER bake in it.  That would be pretty hard to do with cinnamon rolls anyway.

I’ve included some pictures of the process of rolling out the cinnamon rolls. The complete recipe is listed below.


After the dough has risen, remove from the bread pan, punch down gently and divide dough in half. On a generously floured surface, roll each half into a rectangle size.


Spread each rectangle with approximately 2 tablespoons of softened or melted butter, then the filling, then chopped nuts, if using.


Roll up dough the long way. Slice into 8 equal pieces. Place cut side down in greased 8 or 9-inch pan or glass dish.

Best eaten the day they are baked.  However, they can be frozen and are pretty tasty when zapped very briefly in the microwave and eaten immediately.

My Cinnamon Rolls
Recipe type: Bread (bread machine)
  • 1 cup warm milk (if using skim milk which is usually all I have, replace 2 Tablespoons of milk with heavy cream)
  • ¼ cup butter + 2 tablespoons softened butter for filling
  • 1 teaspoon salt
  • 1 egg
  • 3 tablespoons sugar
  • 3 cups unbleached flour
  • 2¼ teaspoons bread or instant yeast
  • 1 cup brown sugar
  • 2 teaspoon cinnamon
  • Pinch of cloves (the secret ingredient).
  1. Place ingredients into bread machine in order listed. Select dough cycle. After about 5 minutes, check dough. It should barely stick to sides and then pull away. If too wet, add flour 1 tablespoon at a time. If too dry, add water or milk one tablespoon at a time. See pictures of what dough should look like here. When finished, dough should be doubled in size and light. If not, allow to stay in bread machine a few more minutes till risen. (This may happen if the house is cold.)
  2. After the dough has risen, remove from the bread pan, punch down gently and divide dough in half. On a generously floured surface, roll each half into a rectangle size. The bigger the better--gives more surface to layer the good stuff, like butter, sugar, and cinnamon. Don't roll it too thin, however, or it will tear and cause you all kinds of frustration.
  3. Spread each rectangle with approximately 2 tablespoons of softened or melted butter.
  1. Mix brown sugar, cinnamon, and cloves.
  2. Distribute half of this mixture over first rectangle and half over the second. Sprinkle about ¼ c. chopped, toasted, pecans over the brown sugar-cinnamon layer.
  3. Roll up dough the long way. Slice into 8 equal pieces. Place cut side down in greased 8 or 9-inch pan or glass dish.
  4. Cover and let rise till double in a warm, moist place.
  5. Preheat oven to 375 degrees. Bake rolls for about 20 minutes or until golden brown.
  1. Ice with 2 cups powdered sugar mixed with ¼ cup cream cheese and 2 tablespoons coffee. May need more or less coffee depending on how thick you like your icing. Milk will substitute for coffee.

p.s. Do you have one of these?

08 16 09_1568_edited-1

It’s a homemade flour shaker–or at least that’s what I call it.  The next time you have an empty glass left over with a secure lid, poke holes in the top.  I used an awl (think that’s what it’s called– Tim the toolman I’m not.)  This is more than handy whenever you make bread, pie crusts or  rolled cookies.

Share Follow me on Pinterest

{ 30 comments… read them below or add one }

MerryChristmas Claus April 2, 2017 at 10:56 pm

It’s too long of a story but I have a special bread maker which belonged to a now-deceased friend of my mother’s. I am 61 and my mother passed away in 1985, her friend in 2004. I use her bread machine sparingly to preserve it and found your website while looking up a question on Yogurt starter and have spent several hours glued to your site. This is the last recipe for tonight but tomorrow I will pull it out and make one of your bread recipes, maybe cinnamon rolls in her honor, maybe the dinner rolls which would have been my mom’s favorite. Either way, thanks for an enjoyable evening.

Even Santa was happy with the Salad in a Jar idea. Thanks. I have now bookmarked your site so I can remember where I found all these fabulous recipes.

Mrs. Claus


Le April 29, 2016 at 6:23 pm

Do you leave the flour in it? If so, how do you keep from getting moisture in it? I love your recipes-you inspired me to get my first bread maker! Used the dough cycle for first time today…bread is rising now so we shall see!


Amy August 17, 2015 at 9:14 pm

Hi, newbie here. Came across your recipe and I made the cinammon rolls last night and it was yummy when hot. However, the base will tend to burn before the roll is done… how do I avoid that?
Also, when eaten the next day, it tends to be a little dry and slightly hard when eaten. How do I avoid that? (I toasted it slightly the next day)

Thanks for your great recipe but please help with my problems


Melissa November 2, 2014 at 9:57 pm

WOW, WOW, WOW… my family just loved these! Made the sweet milk white bread so I knew I could not go wrong trying another recipe 🙂 I was SO right! Amazing! I think my bucket list shall include making all recipes from “Salad-In-A-Jar”.
Thanks again! From the newest Happy Baker!


Holly September 26, 2014 at 3:04 pm

So this recipe makes 16 rolls essentially right? Can I cut it in half to just make 8? I don’t need that many.


Paula September 26, 2014 at 4:07 pm

I have never made just half of this recipe so can’t say for sure. You could just divide the dough into 8 rolls instead of 16. They would be nice and big. 🙂


MamaToMany August 30, 2014 at 7:26 am

Wow!!… I’m so excited to try your method of “don’t bake in the bread maker unless you want to single-handedly bring on an apocalypse”- the regular rolls are on my list for tomorrow, and if I can get those the way they should be then these cinnamon rolls! Yay! My kids will thank me profusely… but I have you to ‘blame’ 🙂
And that flour shaker?! Genius!!!!!!
Thank you for sharing!!!


Sunshine May 26, 2014 at 8:25 am

Instead of poking holes in a jar, I rinse and dry an empty Parmesan cheese container & fill it with flour. Love your blog!


Paula May 26, 2014 at 11:43 am

Good idea, Sunshine. Haven’t bought canned Parm in years but great way to recycle.


Kris March 27, 2014 at 12:13 pm

Thanks for posting pictures. They do help a lot .


Paula March 29, 2014 at 7:20 am

You’re welcome.


Lenora Hammond March 12, 2014 at 4:15 am

Hi there! Just wanted you to know that your rolls are just so so successful each time….unlike many other bread machine recipies I have tried! Yesterday I hosted a committee meeting for my cancer group….and made these rolls with a twist: I added in finely chopped red onion that I had sauteed with fresh tomatoes….plus of course the cheese! Yum! Today, I will try the Cinnamon rolls…..thank you for such an enjoyable website 🙂 Blessings……Lenora, Cape Town South Africa


Paula March 12, 2014 at 10:14 am

Hi Lenora,
Your variation sounds absolutely wonderful! Thanks for sharing.


Elaine Sipos January 26, 2014 at 10:21 am

Hi Paula,
Just made the Cinnamon Rolls, so delish! I will share some with the neighbors, can’t leave these out, too tempting. I like the coffee in the icing, cuts down on the sweetness of the sugar. My husband ate two while I was in exercise class this morning and they were not iced yet. Delicious without icing also. Thanks for the great recipe.


Cindy Goodwin November 25, 2013 at 2:57 am

I stumbled upon your website on Pinterest! It has been years since I have had cinnamon rolls! This is the first time I have made dough with my breadmaker though. I usually bake a loaf of bread, unlike you. I live in Australia and the flour isn’t as forgiving here. My loaves have come out fairly solid (unlike the Canadian flour) I have since discovered a Bread Improver that is safe to use. It is getting towards summer here and the house is a nice warm temperature so I thought of giving it a go (during my exercise course, LOL!) I noticed that Butter isn’t added to your Filler, but is mentioned as something to do. I used 1/4 C butter and 1/4 cup white sugar, at least 2 cups of brown sugar, and probably close to 3TBSP cinnamon (like I remember my Mom doing). I sprinkled at least 1 1/2 cups of sultanas on the baking paper and placing my 24 rolls on that( I rolled really thin as my Mom used to do). So very yummy!


Paula November 25, 2013 at 7:27 am

Hi Cindy,
Your rolls sound delicious! Thanks for the heads-up about the butter. Enjoy that warm weather.


Paula December 1, 2013 at 8:33 am

Hi Cindy,
Rolling your dough thin makes a much more decadent cinnamon roll as you have figured out. But if you do that, (and increase the butter and sugar amounts) you may have to lengthen that exercise course you were talking about. 🙂


karla October 24, 2013 at 12:05 pm


I just made this recipe and it worked wonderfully! Thank you so much! So happy to have home-made cinnamon rolls! 🙂

I would like to know if I can freeze the rolls unbaked. If yes, can i put them on the oven straight from the freezer?

Thank you 🙂



Paula October 24, 2013 at 4:00 pm

Yes, you can freeze them unbaked but I don’t think they are quite as good. However, you must let them thaw and rise before baking which can take up to a couple hours depending on the ambient temperature.

I prefer to bake the rolls, then freeze. If you want to make rolls the day before and bake the next morning, I recommend the “Super Convenient Potato Cheese Rolls” without the cheese of course.

Make the dough and roll out like cinnamon rolls, cover and refrigerate. In the morning, it won’t take as long to warm up and rise compared to frozen dough. Something about potatoes in the dough gives them more staying power and I think you will find them equally delicious.


Holly August 20, 2012 at 3:13 pm

oh and if i leave it in the bread machine till the very end, when i take it out do i let it rise again or go straight to the oven? *sigh* this is confusing.


Holly August 20, 2012 at 3:07 pm

I am extremely new to making bread and am going to also use my bread machine that a friend gave me to make dough and then bake in the oven. I found a recipe i want to try for sweet white bread that supposedly is really good like hawaiian bread. My questions are, my bread maker apparently beeps once after kneading and then 8 times after it is completely done in bread maker i guess after it has risen. When do i take the dough out? Also, u say let dough rise in a warm, moist place. My thermostat is usually always on 75-77 and where do i set it to rise? i also have a small portable heater in my bathroom if need be (although that sounds kinda weird to put bread dough in the bathroom lol). I just have no idea what i’m doing so some direction would be great. Thanks!


Pam May 19, 2012 at 2:06 pm

Can you make these the night before up to the point before the last rise and then refrigerate them? I love them – but do not love getting up at the crack of dawn to have them ready for my little ones.



rere May 6, 2011 at 9:20 pm

this recipe looks very good, can’t wait to make them, thanks!


Roy March 2, 2011 at 10:13 am

I’m going to try to make your cinnamon rolls, but the recipe for the filling doesn’t seem to have enough cinnamon (2 tsp). Should the amount be 2 tbsp or am I missing something?

“Mix 1 cup brown sugar with 2 teaspoon cinnamon and a pinch of cloves (secret ingredient).”


Lourdes December 21, 2010 at 3:26 am

Just found your site and love it – I love to bake and have a sweet tooth which doesn’t help the waistline. I keep finding more of your recipes that I want to try! And I really like your philosophy towards the bread machine… we have one gathering dust and I am now determined to take it out and give it a try this week to make some pizza!! Thanks for sharing with all of us 🙂


Paula December 21, 2010 at 5:44 am

Thanks for stopping by louboo. Pizza is a great place to start with a bread machine.


Another Foodie May 16, 2010 at 8:59 am

Love your site. Great pictures as well!


Susan October 6, 2009 at 12:23 pm

Hello there!

I LOVE your site and enjoyed reading about you and your fresh salad ideas and this flour shaker! How awesome is that???

I would love to have one too, so the next time I have a jar with a nice lid, I will ask my husband to make me one too!

Thank you for the great ideas!


Kathy Stephenson August 27, 2009 at 6:11 am

I just found your blog through Pioneer Woman, and I love it! I love your homemade flour shaker. It’s on my “Honey-Do List”!


Romaine August 27, 2009 at 6:24 am

Thanks for stopping by Kathy. Are you a baker? If so, you are going to enjoy your shaker–and probably use less flour in the process. Less mess and better product.


Leave a Comment

Previous post:

Next post: