Confession: when it comes to bread dough, I’m a total hack.
It has nothing to do with a fear of yeast, which has never really bothered me. It’s pretty easy to use, unless the yeast is dead. And that doesn’t happen very often. No, it’s more about the ultimate convenience and endless wonder of a bread machine. Why work on the dough myself when there’s a lovely machine sitting on my counter that can do all the heavy lifting for me?
Now, now, bread enthusiasts. Back off. I’m sure that my machine can’t do the wonderful things you can do, but it sure can make some cinnamon rolls lickety-split. I made these (and they’re dairy-free, too!) the night of our big snowstorm, and they made a perfect breakfast to wake up to.
While the snow is slowly melting, more disasters loom. I was looking forward to a snow day or two to myself (my kids’ school went back midweek while my system remained closed) when my youngest came down with a fever. She can’t go to school like that, so now I’m on full-time nurse duty. If history repeats itself (and it does), I’ll catch whatever she has just in time to go back to teaching this coming Monday.
Parenting 101, y’all. Ready? The more children in the house, the more disease. It’s a given, and it’s totally gross. I used to think I wouldn’t be able to clean up anything disgusting, but I’ve proven myself wrong. I’m not saying that it’s fun, but I’ve seen enough stomach-churning sights over the past eight years that I’m kind of regretting my decision not to go into medicine. Would I have passed organic chemistry? Maybe not, but I would have been able to look at any kind of human ickiness without batting an eyelash.
Plus, I’ve become extremely adept at diagnosis. Most of the time when I go to a doctor, I already know what they’re going to say. If not for their magic access to prescription-only medication, I wouldn’t even go. Oh, except for the fact that they know a lot more than I do and can save lives and all of that.
It’s a passion for research that has me scouring medical encyclopedias and cookbooks alike. With so few years on this planet (relatively speaking, that is), we’ve gotta learn whatever we can while we can! And have I mentioned that for me, a bakery visit also counts as research?
Whenever I go to the mall, I smell those famous Cinnabon devils baking. They had to put that right next to a DSW to tempt me, right? But I resist the urge every single time because I know I can make cinnamon rolls that are just as good and less of a calorie bomb right here at home. The dough comes out perfectly in a bread machine. See?
These are non-dairy. Translation: I used margarine. Or you can use any non-dairy butter substitute, or just use butter. I wanted to see what would happen without butter, and I’m happy to report that I still couldn’t stop eating these. So if Khloe Kardashian is still on that dairy-free diet, she’s welcome to dig in. I don’t think they’ll qualify as a health food. Sorry, K.
These come together super fast, and I also put mini chocolate chips in the filling to make the rolls especially melty and irresistible. Instead of a traditional cream cheese glaze, I used a simpler glaze for shine. Sometimes I like the cream cheese glaze, but most of the time I actually prefer a plainer roll. With the heavy glaze, it can be too much.
You’re one bread machine away from this happiness, so I recommend you hit it! And if someone gets sick, you can eat all of these to keep your energy up as you nurse the afflicted toward recovery. Either way, they make for a much cozier winter!
Bread Machine Cinnamon Rolls
1 cup warm water (you can use almond milk for more richness)
2 eggs at room temperature
1/3 cup margarine, melted (substitute butter if desired)
4 and 1/2 cups bread flour
1 teaspoon salt
1/2 cup sugar
2 and 1/2 teaspoons yeast
1 cup firmly packed dark brown sugar
2 and 1/2 tablespoons ground cinnamon
1/2 cup mini chocolate chips
2 tablespoons melted margarine
1 and 1/4 cups powdered sugar
1/2 teaspoon vanilla
3-4 tablespoons water
- Place all the dough ingredients into the bread machine in the order indicated by the manufacturer. Typically, wet ingredients go in the pan first, followed by the dry. Select the dough cycle and press start.
- When the cycle is complete, turn the dough out onto a floured surface and let it rest for 10 minutes while you make the filling.
- In a bowl, combine the brown sugar, cinnamon and chocolate chips. Set aside.
- Roll the dough out into a large rectangle measuring roughly 16 by 21 inches. Sprinkle the filling mixture on top.
- Using the long side (so you have one large cylinder when you're done), roll the dough tightly into a swirl.
- With a serrated knife, gently cut the dough into 12 even pieces. Place the pieces into a greased 9 by 13 inch pan.
- Cover the rolls with plastic wrap and let them rise for 30 minutes. Preheat the oven to 400 degrees.
- Bake the rolls for 15-20 minutes until golden brown.
- While the rolls are baking, combine the glaze ingredients. As soon as the rolls come out and are still warm, pour the glaze over the rolls. It will seem to disappear, but will leave the rolls shiny on top.
- Serve warm.