Coupon Clipping Cook

Brown Sugar and Honey Cinnamon Rolls

Melt in your mouth good.

Giant Cinnamon Rolls

These cinnamon rolls are gigantic and SO delicious.

The dough in this recipe is made in a bread machine which is super convenient because a timer can be set so that the dough is ready whenever it’s most convenient.

I especially like to set the timer so that the dough is ready early enough in the morning so I have time to make the cinnamon rolls, let them rise, and for them to bake.  

This way I know that they’ll be warm and ready to eat right out of the oven when I want to serve them.

The ingredients in the cinnamon dough are actually quite basic and most come right out of the pantry.

The bread flour is the only thing that may need to be purchased and during the holidays it’s a good idea to buy it early to be on the safe side because it’s often sold out.

I have to say that these really scrumptious cinnamon rolls are a huge hit whenever I serve them and a definite crowd-pleaser.

Here are more delicious breakfast recipes that are on the sweet side you may like “Sour Cream Coffee Cake Muffins“, “Carrot Cake Banana Bread Baked Doughnuts with Cream Cheese Frosting” and “Blueberry Streusel Coffee Cake with Lemon Glaze“.

Let’s check out the ingredients.

Cinnamon Rolls Ingredients

For the Dough – Water, egg, bread flour, granulated sugar, salt, active yeast and butter

For the Filling – Granulated sugar, brown sugar, honey, ground cinnamon…

Butter for Cinnamon Rolls

…and butter

Glaze Ingredients

For the Glaze – Powdered sugar, milk, vanilla extract

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

TIP – Generally it’s best to first add the liquids to the bread pan, then the dry ingredients go in next (except for the yeast).  The yeast is added last so that it doesn’t come in contact with the liquid until the dough making process starts.

For the Dough:

Water in Bread Pan

To the bread pan, add water…

Butter in Bread Pan

…butter…

Egg and Butter in Bread Pan

…egg…

Flour in Bread Pan

…sugar, bread flour…

Flour and Yeast in Bread Pan

…and active yeast.

Dough Ingredients in Bread Pan

Set and start the bread machine on the dough cycle (should take about 1-½ hours to complete the dough cycle).

Flour and Rolling Pin

Preparation While the Dough is Mixing – Just before the dough is ready, sprinkle some flour on a large cutting board or area where the dough can be rolled.

Grease Pan with Butter

Grease a 9 x 14 inch baking pan and set aside.

Cinnamon Roll Dough

Rolling the Dough – When the dough is done…

Dough on Cutting Board

…place it on a floured cutting board or area where the dough can be rolled.

Roll Dough on Cutting Board

Using a rolling pin, roll the dough into a rectangular shape.

Roll Dough on Board

Continue rolling the dough until it’s about a 12 x 16 inch rectangle.

For the Filling:

Butter on Dough

Brush softened butter over the entire surface of the dough.

Cinnamon Sugar in Bowl

In a small bowl, add granulated sugar, brown sugar and cinnamon.

Cinnamon and Sugar in Bowl

Mix together.

Cinnamon and Sugar on Dough

Cinnamon and Sugar on Dough

Sprinkle the sugar, brown sugar and cinnamon mixture evenly over the entire surface of the dough.

Pour Honey on Dough

Drizzle honey evenly over the surface of the dough.

Roll Cinnamon Roll Dough

Rolling the Cinnamon Rolls – Starting with one of the two shortest sides of the rectangle, roll the dough tightly.

Roll Cinnamon Roll Dough

When the roll reaches the other side, pinch the lengthwise edges of the dough together slightly to seal the roll.

Cut Cinnamon Roll Dough

Cut Cinnamon Roll Dough

Cutting the Cinnamon Rolls – Cut the roll into 6 equal pieces.

Cinnamon Rolls in Pan

Letting the Cinnamon Rolls Rise – Place each cinnamon roll cut side-up in the pan with even spaces in between each one.

Cover the pan with a paper towel and let sit in a warm place until the dough rises (about 1 to 1-½ hours).

Cinnamon Rolls in Pan

Baking the Cinnamon Rolls – Just before the dough is done rising, preheat the oven to 375 degrees.

Bake until the tops of the cinnamon rolls are golden brown (about 25 to 30 minutes).

For the Glaze:

While the cinnamon rolls are cooking, prepare the glaze.

Powdered Sugar in Bowl

To a medium size bowl add powdered sugar…

Milk in Powdered Sugar

…milk…

Vanilla Extract in Sugar

Powdered Sugar in Bowl

…and vanilla extract.

Powdered Sugar in Bowl

Next,

Glaze in Bowl

…stir together until smooth.

As soon as the cinnamon rolls come out of the oven, carefully transfer them from the pan onto a serving platter or dish (so that the glaze can be drizzled on top and over the sides).

While the cinnamon rolls are still warm, generously drizzle glaze over the top and sides of each one.

Giant Cinnamon Rolls

Serve while warm.

Top with butter and enjoy each and every bite.

Giant Cinnamon Rolls

Recipe adapted from the Oster Deluxe Bread & Dough Maker Recipe Book

Thank you so much for stopping by CCC!

More Sweet Recipes You May Like:

Blueberry Pancake Whoopie Pies with Ricotta Cream Cheese Frosting Filling

Warm Cherry Pie Rolls

Biscoff Cookie Butter Blondies

Mango, Blueberry and Ginger Galette

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Giant Cinnamon Rolls

Brown Sugar and Honey Cinnamon Rolls

Melt in your mouth good.
Print Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Time for the dough to mix and rise:: 3 hours
Total Time: 3 hours 50 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Cinnamon Rolls
Servings: 6 (Makes 6 large cinnamon rolls)

Ingredients

For the Dough:

  • 1 cup water
  • 2 tablespoons butter
  • 1 egg
  • 3-1/3 cups bread flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 teaspoons active yeast

For the Filling:

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter softened

For the Glaze:

  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

For the Dough:

  • To the bread pan, add water, butter, egg, flour, sugar, salt and yeast.  Set and start the bread machine on the dough cycle (should take about 1-½ hours to complete the dough cycle). 
  • Preparation While the Dough is Mixing - Just before the dough is ready, sprinkle some flour onto a large cutting board or area where the dough can be rolled. 
  • Grease a 9 x 14 inch size baking pan and set aside.
  • Rolling the Dough - When the dough is done, place it on a floured cutting board or area where the dough can be rolled.
  • Using a rolling pin, roll the dough into a rectangular shape. Continue rolling the dough until it's about a 12 x 16 inch rectangle.

For the Filling:

  • Brush softened butter over the entire surface of the dough. 
  • In a small bowl, add sugar, brown sugar and cinnamon.  Mix together.  
  • Sprinkle the sugar, brown sugar and cinnamon mixture evenly over the entire surface of the dough. 
  • Drizzle honey evenly over the surface of the dough.
  • Rolling the Cinnamon Rolls - Starting with one of the two shortest sides of the rectangle, roll the dough tightly. 
  • When the roll reaches the opposite side, pinch the lengthwise edges of the dough together slightly to seal the roll. 
  • Cutting the Cinnamon Rolls - Cut the roll into 6 equal pieces.
  • Letting the Cinnamon Rolls Rise - Place each cinnamon roll cut side-up in the pan with even spaces in between each one.  
  • Cover the pan with a paper towel and let sit in a warm place until the dough rises (about 1 to 1-½ hours). 
  • Baking the Cinnamon Rolls - Just before the dough is done rising, preheat the oven to 375 degrees F. 
  • Bake until the tops of the cinnamon rolls are golden brown (about 25 to 30 minutes).

For the Glaze (While the cinnamon rolls are cooking, prepare the glaze):

  • To a medium size bowl, add powdered sugar, milk and vanilla extract.  Whisk together until smooth.
  • As soon as the cinnamon rolls come out of the oven, carefully transfer them from the pan onto a serving platter or dish (so that the glaze can be drizzled on top and over the sides)
  • While the cinnamon rolls are still warm, generously drizzle glaze over the top and sides of each one.
  • Serve while warm.

Recipe adapted from the Oster Deluxe Bread & Dough Maker Recipe Book

    Notes

    TIP:

    1. Generally it's best to first add the liquids to the bread pan, then the dry ingredients go in next (except for the yeast), then the yeast.  The yeast is added last so that it doesn't interact with the liquids until the dough making process starts.
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    4 Comments

    1. Gorgeous looking rolls! Does it work the same if I knead the dough on my own and left it to proof after? Great post keep it up!

      • Hi Raymond, good question. I don’t see why it wouldn’t work the same. The bread machine just does the kneading as you will be doing manually….and then the dough is left to sit and rise in the bread machine in the same fashion as proofing it. Now I think I’m going to have to try to make this manually without the bread machine so I can find out….now I’m curious. Thank you for a great question!

    2. Yummy! I love the pic of all the separate wet ingredients!