Brown Sugar and Honey Cinnamon Rolls
These brown sugar and honey cinnamon rolls are melt-in-your-mouth good.
These cinnamon rolls are gigantic and SO delicious.
The dough in this recipe is made in a bread machine which is 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 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 for the 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.
These cinnamon rolls are a huge hit whenever I serve them and a definite crowd-pleaser.
Let’s check out the ingredients.
Dough – Water, egg, bread flour, granulated sugar, salt, active yeast and butter
Filling – Granulated sugar, brown sugar, honey, ground cinnamon…
…and butter
Glaze – Powdered sugar, milk, vanilla extract
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
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:
To the bread pan, add water…
…butter…
…egg…
…sugar, bread flour…
…and active 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 on a large cutting board or area where the dough can be rolled.
Grease a 9 x 14-inch 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 granulated 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 other 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 1-1/2 hours).
Baking the Cinnamon Rolls – Just before the dough is done rising, preheat the oven to 375 degrees.
Bake in a preheated oven (at 375 degrees F.) 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.
Next,
…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.
Serve warm and top with butter.
Recipe adapted from the Oster Deluxe Bread & Dough Maker Recipe Book
Thank you so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Brown Sugar and Honey Cinnamon Rolls
Ingredients
For the Dough:
- 1 cup water
- 2 tablespoons butter (salted)
- 1 egg
- 3-1/3 cups bread flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 teaspoons active yeast
For the Filling:
- 1/4 cup granulated sugar
- 1/4 cup (packed) brown sugar
- 1/4 cup honey
- 2 teaspoons ground cinnamon
- 2 tablespoons butter (salted) softened
For the Glaze:
- 2 cups powdered sugar
- 4 tablespoons milk
- 1/4 teaspoon vanilla extract
Equipment
- 9 x 14-inch size baking pan (about 3 inches deep)
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 1-1/2 hours).
- Baking the Cinnamon Rolls - Just before the dough is done rising, preheat the oven to 375 degrees F.
- Bake in a preheated oven (at 375 degrees F.) 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 warm.
Recipe adapted from the Oster Deluxe Bread & Dough Maker Recipe Book
Notes
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), then the yeast. The yeast is added last so that it doesn't interact with the liquids until the dough making process starts.Breakfast Recipes
Here are more 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“.
Dessert Recipes
More Sweet Recipes You May Like:
Blueberry Pancake Whoopie Pies with Ricotta Cream Cheese Frosting Filling
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!
Yummy! I love the pic of all the separate wet ingredients!
Thank you Elizabeth!