The best part of Easter morning? The breakfast!! Cinnamon rolls, eggs, bacon for the husband and fresh fruit for me!
I call this recipe “old fashioned” because in my family Rhodes is the rule, not the exception. And while they do make a great cinnamon roll, this cinnamon roll is just as easy to make. I use my breadmaker, but you can use your Kitchenaid mixer with the dough attachment too. You’ll see I actually make a lot of my own bread–it’s delicious and uses fresh ingredients. Nothing tastes better than fresh bread or cinnamon rolls. And trust me, the kids will be begging to help in the kitchen!
Cinnamon rolls have been a staple in our family. Easter mornings are never complete without cinnamon rolls, eggs and fresh fruit. Christmas morning after we open the presents we sit around the fire eating cinnamon rolls and drinking hot chocolate. Cinnamon rolls are a huge tradition in some of our holidays.
And while my family often opts for the easier Rhodes version, nothing takes the place of a fresh baked cinnamon roll. And you can easily refrigerate this recipe overnight and let it finish rising in the morning. Simply set the oven to warm, place a glass bowl full of water on the bottom rack of the oven, and set the cinnamon rolls inside for 1/2 an hour to rise. When I made these cinnamon rolls I let them sit overnight and just placed them straight from the fridge to the oven. They had magically risen in the oven overnight!
P.S. I omitted the pudding and it was still delicious!
- 1 cup milk
- 1 egg, beaten
- 4 tablespoons melted butter
- 4 tablespoons water
- 1/2 (3.5 ounce) package instant vanilla pudding mix
- 4 cups bread flour
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons bread machine yeast
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
- In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
- When cycle is finished, remove the dough, and roll out to a large rectangle.
- In a small bowl, mix together the brown sugar and cinnamon. Spread the softened butter evenly over the dough. Sprinkle cinnamon and sugar mixture over buttered dough evenly. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1 inch slices, and place in a greased 9×13 inch pan. Cover and place in fridge overnight, or allow to rise until doubled.
- Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. If refrigerating overnight, allow dough to rise for 30 minutes in a warm oven until double in size before baking. Place a bowl of water in with the rolls and remove the bowl of water when ready to bake.
- Top warm rolls with frosting.
2 tbsp butter
3 1/2 cup powdered sugar
3 tbsp milk
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract (optional)
Put all ingredients into a mixing bowl and beat on medium speed until frosting becomes smooth; approximately 1 minute. Top warm cinnamon rolls with frosting.
Recipe Adapted from AllRecipes.com