Cinnamon Rolls

I have a new ❤️  in my life,  a Cuisinart Bread Machine. I named him Charlie. He makes my dough rise like it’s never risen before; and I can finally make cinnamon rolls to die for (better than the ones you get at Cinnabon).  I can’t tell you how many times I screwed up cinnamon rolls. Getting the dough to proof and rise is the biggest pain in the buns. We’ll, not any more. Meet Charlie, my new toy.

Check out the Kitchen Toy Store to get your own Charlie. 

My Charlie comes with a booklet of bread recipes.  If you don’t have a Charlie yet, and you want to try to make this dough proof and rise like a Magician, go for it.  Here are the steps to do this the old fashioned way.  Good luck.

Dough Ingredients:

  • 1 1/2 cup lowfat milk, room temperature
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, room temperature, cut into small cubes
  • 1/2 cup granulated sugar
  • 3/4 tsp salt
  • 1 tsp pure vanilla extract
  • 3 cups bread flour
  • 1/3 cup cornstarch
  • 1 3/4 tsp yeast, dry active or instant is okay

Sugar Mix:

  • 1/2 cups brown sugar
  • 3 tbsp cup white sugar
  • 2 tbsp cinnamon
  • 3 tbsp unsalted, butter, melted


  • 1 stick of cream cheese
  • 1/4 cup melted butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk


I dumped the dough mixture into Charlie and walked away for 2 1/2 hours.  If you are not in a relationship with Charlie yet, here’s what you do:

Mix the water, yeast and sugar together.  Make sure it foams. Add it to the rest of the ingredients in bowl and mix.  Once its combined, take it out of the bowl and place it on a floured surface to knead, knead and knead for 8 minutes (knead means massage your dough like a pro).  It should be springy at this point. Cover it, and let it rest in a dry warm place for 2 hours.  It should double in size.

After two hours, roll it out.  See pics below:


Roll out the dough about 1/4 inch thick.

Brush melted butter on the rolled out dough

Layer on the sugar cinnamon mixture.

Roll it into a loose burrito, pinch the edges so the sugar doesn’t escape.

Slice it in 2 inch pieces

Butter a pie dish and place the rolls in it.  You can spread them apart more than I did since it will rise a bit.  My rolls are a little crowded but there were no complaints in my house.

Cover in plastic wrap for 1 hour so it can rise again. Then take off the plastic, cut little butter cubes and place it on each piece of roll.  Bake in the oven at 350 degrees for 25-30 minutes.

It should come out looking something like this.  Use the middle rack so it bakes more evenly than mine.

Invert it onto a plate

Cover it with cream cheese frosting and enjoy!


This was breakfast all week for my kids. They couldn’t wait to wake up and eat it.  I was a star thanks to my Charlie the bread machine.  I love him!!



One Comment Add yours

  1. Carlos says:

    Wait….uuhhhhhh who is Charlie? You got some espainin to do Luci


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