Bread Machine Steakhouse Yeast Rolls

Home » Bread & Muffins » Steakhouse Yeast Rolls

Pillow-soft yeast rolls that are super easy to make by letting your bread machine knead the dough then simply cutting the dough into the iconic rectangle shape.

IN THIS ARTICLE:

1. JUMP TO THE RECIPE
2. WHAT ARE STEAKHOUSE YEAST ROLLS?
3. HOW TO SHAPE & CUT
4. FAQ ON BREAD MACHINE YEAST ROLLS
5. RECIPE FOR CINNAMON HONEY BUTTER
6. WHAT'S THE BEST BREAD MACHINE?

One day I was cutting dough to make pretzels and thought, Huh, I wonder if that's all there is to it to make those rectangle yeast rolls you get in the steakhouses? Are they just cut dough??

Because sign me up for that! I decided to give it a try and man, DANG! I'm so glad I did! That is EXACTLY how they're made. Just roll out the dough and cut it into rectangles or squares! I added a little more sugar to the recipe I usually use for my traditional yeast rolls then just cut them into rectangles.

Making homemade yeast rolls was always a little daunting to me because each individual roll has to be evenly portioned, shaped and pinched closed on the bottom. It's not super difficult but definitely leaves room for error and it's so time consuming! This way is SO MUCH easier!

WHAT ARE STEAKHOUSE YEAST ROLLS?

First made popular in the 80's at Ryan's steakhouse (the "Big Fat Yeast Roll") and still popular now at Texas Roadhouse, "steakhouse yeast rolls" are soft, feathery rolls made with yeast with a slightly sweet flavor.

The rolls aren't actually round dough rolls, but squares or rectangles cut from one large batch of rolled dough. 

The rolls are either brushed with melted butter (or honey butter) or served with a side dish of honey butter or cinnamon honey butter (recipe below!).

HOW TO SHAPE & CUT STEAKHOUSE YEAST ROLLS (PICTURES BELOW)

1. ROLL - Turn dough out onto a floured surface then cut into two equal-sized pieces. Working with one half of the dough at a time, roll the dough into a rectangle about 3/4 of an inch thick.
2. TRIM - Using a pizza cutter (best) or sharp knife, trim the edges of the dough, shaping it into a rectangle (it doesn't have to be perfect).
3. SLICE - Make one long cut down the middle, making two long strips. Make five slices across, making two rows of six rectangles. Repeat the process with the other half of dough.
4. PLACE - Place the rectangles of dough onto two greased pans (or one large pan). Cover with a tea towel then let rise 30-45 minutes or until doubled in height. 

HOW TO FREEZE STEAKHOUSE YEAST ROLLS 

Once the dough has been cut into individual rectangles, place on a sheet pan lined with wax paper (or greased well) then immediately place in the freezer. Once frozen, remove frozen rolls to a large freezer bag then freeze up to 3 months.

HOW TO COOK YEAST ROLLS FROM FROZEN

You will need to let the rolls thaw and complete their final rise before baking. Place them on a greased pan, cover with a tea towel or plastic wrap then let them thaw and rise approximately 4-5 hours at room temperature, or until doubled in height. If the pan is shallow, spray the frozen rolls with nonstick cooking spray to ensure the plastic wrap doesn't stick to the roll. 

8 FAQ ON BREAD MACHINE STEAKHOUSE YEAST ROLLS

1 - Can I make this recipe without a bread machine?  The recipe ingredients are not specific to bread machine preparation (no special or extra yeast) so you can use them with any standard dough recipe preparation instructions.

2 - Do I have to use bread flour?  Bread flour will give you the most tender, billowy dough so it’s preferred BUT, technically regular all-purpose flour can be used. 

3 - Do I need to use Rapid (Bread Machine) yeast?  Nope. This recipe works best with regular active yeast.

4 - What’s the best way to cut the rolls?  A good sharp pizza cutter is best because it won't "drag" the dough when cutting but a thin, sharp knife will work.

5 - Do I have to cut the outside edges off?  I think it's best but you don't have to. The cut sides are what give the rolls their signature edges.

6 - Why didn't my dough rise?  Most likely, the yeast is bad or starting to go bad. If the eggs are too cold (not room temperature), they can cool the warm milk too much for the yeast to bloom. 

7- Is the egg wash important?  Not at all. It makes the rolls glossy and shiny but it doesn't change the taste.

8 - Can I use this recipe to make traditional yeast rolls?  Yes, ma'am! You'll just need to portion, shape and pinch each roll closed on the bottom before placing in the pan before the final rise.

HOW TO MAKE CINNAMON HONEY BUTTER

Combine the following ingredients in a mixing bowl then beat with an electric mixer until smooth. Store in an airtight container at room temperature up to one month.

• 1 stick salted butter, at room temp
• 1 tablespoon honey
• 1 teaspoon cinnamon

MY OTHER TWO FAVORITE BREAD MACHINE RECIPES!

CINNAMON ROLLS - An easy to follow bread machine recipe for tender, billowy cinnamon rolls filled with cinnamon butter and brown sugar topped with the perfect cream cheese buttercream icing.  

ITALIAN BREAD - A fool-proof bread machine recipe for Italian bread that's soft on the inside with a chewy, crusty outside that tastes like it came from a bakery (or better!). 

WHAT IS THE BEST BRAND OF BREAD MACHINE TO BUY?

South Your Mouth exists because of the community who reads it. Occasionally, I may suggest a product I use at home and personally recommend. If you purchase it, I will likely receive a small commission.

MY PERSONAL FAVORITE - I did a ton of research before buying my Breville Custom Loaf Bread Maker and absolutely love it. The key features that I enjoy are:

1. The pan is rectangular instead of square so bread baked in the machine is shaped like a traditional loaf.
2. The paddle flattens before baking so there's no big dent in the bottom of baked loaves.
3. It is very user-friendly (even for dough dummies like me).
4. The custom functions I like to use are preprogrammed and easy to select (standard dough, pasta, pizza dough, etc.). 

A MORE AFFORBALE ALTERNATIVE - While I love the Breville, it is pretty pricy. I stayed at a vacation rental that had one of these Neretva Bread Makers and was really impressed with it! If I were going to buy a second machine, it would be this one!

Recipe for Bread Machine Steakhouse Yeast Rolls

Bread Machine Steakhouse Yeast Rolls

Yield: 24 Rolls

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 15 MinInactive time: 1 H & 30 MTotal time: 2 Hour

Pillow-soft yeast rolls that are super easy to make by letting your bread machine knead the dough then simply cutting the dough into the iconic rectangle shape.

Ingredients

• 1/2 cup butter, melted
• 1 cup warm milk
• 2 teaspoons salt
• 1/2 cup sugar
• 2 eggs, beaten, room temperature
• 4 cups bread flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• Egg wash (optional)

Egg Wash (optional):

• 1 egg, beaten
• 1 tablespoon water

Instructions

1. Add butter, milk, salt, sugar and eggs to bread machine. 1/2 c butter, 1 c warm milk, 2 tsp salt, 1/2 c sugar, 2 eggs
2. Add flour, covering wet ingredients evenly, then add yeast on top of flour. 4 c. flour, 2 1/4 tsp yeast
3. Set bread machine to “dough” cycle then let it work its magic (usually about 90 minutes).
4. Turn dough out onto a floured surface then cut into two equal-sized pieces.
5. Working with one half of the dough at a time, roll each section into a rectangle about 3/4 of an inch thick. See images above for rolling, trimming and cutting dough.
6. Using a pizza cutter, trim the edges of the dough, shaping it into a rectangle (it doesn't have to be perfect).
7. Make one long cut down the middle of the rectangle, making two long strips.
8. Cut across both strips making 12 rectangles.
9. Repeat the process with the other half of dough.
10. Place the rectangles of dough onto two greased pans (or one large pan) 1/2-inch apart. Cover with a tea towel then let rise in a warm place about 40 minutes or until doubled in height.
11. Preheat oven to 350 degrees.
12. Optional Egg Wash: Mix egg and water very well then apply to each role using a pastry brush.
13. Bake at 350 degrees for 15 minutes or until golden brown.
14. Brush with additional melted butter then serve.

Notes

• I use 2 quarter-sheet pans (about 9x12) to bake the rolls, rotating the pans halfway into baking time.
• Warm the milk in the microwave for 30-40 seconds. It needs to be warm to the touch but not hot.
• If you forget to bring the eggs to room temperature (like I do literally every time), place them in a mug with hot tap water while you prep and add the other ingredients (about 5 minutes).
• I use salted butter in this and all my recipes.
• To make BIG FAT YEAST ROLLS the same size as Ryan's Steak House rolls, roll the entire batch of dough into one huge rectangle, trim then cut into 15 larger rectangles (3 rows of 5).
• If covering rolls with plastic wrap for the final rise, spray with cooking spray to ensure the plastic doesn't stick to the rolls.
• Check out the FAQ section above for more info.

https://www.southyourmouth.com/2026/03/bread-machine-steakhouse-yeast-rolls.html

Images and text © South Your Mouth LLC 2026

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American

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The BEST Bread Machine Italian Bread

Home » Bread & Muffins » Bread Machine Italian Bread

A fool-proof bread machine recipe for Italian bread that's soft on the inside with a chewy, crusty outside that tastes like it came from a bakery (or better!).

IN THIS ARTICLE:

1. JUMP TO THE RECIPE
2. FAQ ABOUT BREAD MACHINE ITALIAN BREAD
3. HOW TO SHAPE ITALIAN BREAD (WITH PICS)
4. WHAT'S THE BEST BREAD MACHINE

I never thought I'd see the day I'd be making fresh Italian bread. With ease! Frequently! But here I am, making my weekly batch and this time I took some photos so I could share with y'all.

If you read the article that went with my recipe for Bread Machine Cinnamon Rolls, you'll remember I am NOT good with dough. I didn't inherit kneading genes from my grandparents. 

But what I can do? I can use my bread machine to do that part for me. And since I figured that part out, I've been a bread making fool!

Perfecting the Bread Machine Cinnamon Roll recipe got me over my fears about handling dough (once it's been kneaded and done its first rise in the machine).

Once that scary, tricky, Lord-I-can't-breathe, I'm-ruining-this-right-before-my-very-own-eyes kneading part is over thanks to the bread machine, the rest is easy!

Once you get past the first rise, yeast dough is very forgiving and even dough dummies like me can take the baton and run with it!

OK, I know what you're thinking... how I can call this the best bread machine Italian bread? It's because, like with the cinnamon rolls, I kept at it until I got the results I wanted. 

I made a lot of so-so loaves before I got to this recipe. I screwed it up and wasted my time PLENTY so that you don't have to! And I think this final recipe is truly perfect.

I don't know how interested y'all are in all the details (I'm a giant nerd who loves to learn about the chemistry of cooking) so I'll list some FAQ you may be wondering about.

10 FAQ ABOUT BREAD MACHINE ITALIAN BREAD

1. What's the difference in Italian Bread and French Bread?  Traditional French bread doesn't have fat or sugar so it's not as soft and evenly textured on the inside. Italian bread makes a fatter, shorter loaf, whereas French bread is long and thin (la baguette). The crust on Italian bread will be a little thinner and chewy whereas French bread has a thicker, crispier crust.

2. Can I use another type of oil?  Technically, yes, but extra virgin olive oil is where some of that great Italian flavor comes from. If needed, you can use any vegetable oil. I'm not sure about melted butter because I haven't tested it.

3. Can I make 4 smaller loaves instead of 2 large ones?  YES!! They make excellent sub rolls!! Follow the recipe the same, cutting the dough into four sections instead of two, then bake 25-30 minutes or until golden brown.

4. How long will the bread stay fresh?  An uncut loaf will stay good up to 4-5 days if stored properly. Once completely cool, double-wrap in foil or plastic wrap then store in a cabinet or other place where no light gets in.

5. Can the bread be frozen?  It can! double-wrap in foil or plastic wrap then freeze up to 3 months.

6. Can the dough be frozen?  YES!! As soon as the loaves are shaped, pop them in the freezer, uncovered, until firm (just a few hours, not overnight or they will dry out). Once frozen, wrap tightly (I store mine in the giant 6-quart zip-top bags I get at my annual pilgrimage to Ikea) then freeze up to 4 months. For the final rise, place frozen loaf on a parchment lined pan, cover with a tea towel then thaw/rise at room temperature 3-4 hours (until doubled in size) then bake per the recipe. You can also let them slow-rise in the refrigerator overnight (plan for 10-12 hours).

7. Light or dark brown sugar?  Dark is always best for most recipes but there's such a small amount in this one, it really doesn't matter. You can use regular white sugar in a pinch if needed! The sugar is mostly there to feed the yeast. 

8. Do I need to use Rapid (Bread Machine) yeast?  Not for this recipe! I use regular active yeast.

9. What type of flour should I use?  I use a Type 0 flour from Italy. Type 0 flour is most like all-purpose flour. We don't need delicate bread flour for this recipe. I fell down a rabbit hole about how we process our flour in the US and have been only using flour from Italy since. If you want to read more about why, I'll write more at the very bottom of this post. This is the flour I buy and have just this very minute discovered you can get it on Amazon. 

10. Can I make this recipe without a bread machine?  The recipe ingredients are not specific to bread machine preparation (no special or extra yeast) so you can use them with any standard dough recipe preparation instructions (for mixing, kneading and first rise).

HOW TO SHAPE ITALIAN BREAD

The recipe card will walk you through the details but here's all you have to do to shape the bread. See step-by-step image above.

1. Remove the dough from the bread machine after the "dough only" cycle has completed and the dough has finished its first rise. Almost all bread machines have a dough cycle that mixes the dough, kneads it and completes the first rise. 
2. Turn the dough out onto a floured surface.
3. Using a sharp knife, cut the dough into two even pieces.
4. Flour your rolling pin then roll one piece of dough into a rectangular(ish) shape that's approximately 12" at its longest side.
5. Roll the dough into a cylinder shape.
6. Pinch the seam together to seal it closed. Pinch the ends closed as well. You can tuck the ends under the loaf a bit if they are ragged looking.
7. Place each loaf onto a parchment lined pan with the seam-side down then let rise again.

WHAT TO SERVE IT WITH

Obviously, any Italian food goes with well with Italian bread but there are other recipes out there that just beg for a hunk of good bread! Here are the ones that come to mind for me!

POTATO GOULASH WITH SAUSAGE - Saucy, stewed potatoes with onions and smoked sausage or kielbasa, seasoned with paprika and garlic make this recipe for rustic Hungarian-style potato goulash.

CHICKEN & WILD RICE SOUP - A super flavorful, creamy soup recipe with tender chicken, hearty vegetables and wild rice that’s not too heavy but still oh, so satisfying.

BRAISED PORK & CABBAGE - A rustic recipe with cabbage and fork-tender pork pieces cooked down in a light tomato broth with caramelized and crispy bits on top.

CLASSIC BEEF STROGANOFF - An easy-to-follow recipe for classic Beef Stroganoff with tender strips of steak, sliced mushrooms and sauteed onions in a velvety sauce made with real sour cream.

SHELLFISH CHOWDER - A family recipe for hearty, creamy chowder loaded with shrimp, scallops, clams and crab that's surprisingly simple to make.

South Your Mouth exists because of the community who reads it. Occasionally, I may suggest a product I use at home and personally recommend. If you purchase it, I will likely receive a small commission.

WHAT IS THE BEST BRAND OF BREAD MACHINE TO BUY?

MY PERSONAL FAVORITE - I did a ton of research before buying my Breville Custom Loaf Bread Maker and absolutely love it. The key features that I enjoy are:

1. The pan is rectangular instead of square so bread baked in the machine is shaped like a traditional loaf.
2. The paddle flattens before baking so there's no big dent in the bottom of baked loaves.
3. It is very user-friendly (even for dough dummies like me).
4. The custom functions I like to use are preprogrammed and easy to select (standard dough, pasta, pizza dough, etc.). 

A MORE AFFORBALE ALTERNATIVE - While I love the Breville, it is pretty pricy. I stayed at a vacation rental that had one of these Neretva Bread Makers and was really impressed with it! If I were going to buy a second machine, it would be this one!

MY OTHER TWO FAVORITE BREAD MACHINE RECIPES!

CINNAMON ROLLS - An easy to follow bread machine recipe for tender, billowy cinnamon rolls filled with cinnamon butter and brown sugar topped with the perfect cream cheese buttercream icing.  

STEAKHOUSE YEAST ROLLS - Pillow-soft yeast rolls that are super easy to make by letting your bread machine knead the dough then simply cutting the dough into the iconic rectangle shape.

Recipe for Bread Machine Italian Bread

The BEST Bread Machine Italian Bread

Yield: 2 Loaves

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 40 MinInactive time: 2 H & 10 MTotal time: 3 H & 5 M

A fool-proof bread machine recipe for Italian bread that's soft on the inside with a chewy, crusty outside that tastes like it came from a bakery (or better!).

Ingredients

Bread Dough:

• 1.5 cups warm water
• 1 tablespoon brown sugar
• 2 teaspoons olive oil
• 2 teaspoons salt
• 4 cups all-purpose flour
• 1 pkt active yeast (2.25 tsp)

Egg Wash (optional):

• 1 egg
• 1 tablespoon water

Instructions

1. Add water, brown sugar, salt and oil to bread machine pan. 1.5 c. warm water, 1 Tbsp brown sugar, 2 tsp each salt and olive oil
2. Add flour on top of wet ingredients then add yeast on top of flour. 4 c. flour, 2.25 tsp yeast
3. Set machine to dough cycle then start. This will knead the dough and proof it through the first rise (mine takes 90 mins).
4. Turn dough out onto a floured surface then cut into two even pieces using a sharp knife.
5. Roll each half of dough into a rectangular(ish) shape that's approximately 12" at its longest side.
6. Roll each half into a long cylinder, pinching the seam closed and ends.
7. Place both loaves onto a sheet pan lined with parchment paper (or sprinkled with cornmeal) with the seam facing down.
8. Cover with a tea towel or plastic wrap then let rise until doubled in size (about 40 minutes for me). Preheat oven to 375 degrees.
9. Optional: Brush both loaves with the egg wash using a pastry brush. Loaves pictured here were made with egg wash.
10. Using a super sharp knife or razor blade, cut a slice (about 1/4-inch deep) down the middle of each loaf. Bake at 375 degrees for 40 minutes or until deep golden brown.

Notes

• The egg wash gives the bread its glossy crust but is optional.
• After the egg wash is applied (before scoring the loaves) you can sprinkle on sesame seeds, poppy seeds or everything bagel seasoning if you'd like!
• All other questions have likely been answered in the FAQ section above.

https://www.southyourmouth.com/2026/02/the-best-bread-machine-italian-bread.html

Images and text © South Your Mouth LLC 2026

BEST Bread Machine Italian Bread, bread machine italian bread, bread machine, italian bread, best, how to, recipe, easy, bakery, soft, chewy, crusty

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Italian

Keep up with my latest shenanigans by following South Your Mouth!

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WHY I'VE QUIT AMERICAN FLOUR

As referenced in FAQ #9 above.

First things first, I'm not a conspiracy theorist or very "crunchy" as the kids say. And I eat plenty of junky, overly processed food. But since traveling to the UK last year, I try to avoid flour that's been processed the US.

I spent two weeks walking (and walking and WALKING) all over Scotland last year when we took the Baby Girl over to attend the University of Edinburgh. I'm 50 years old and overweight. We walked over 10 miles a day and everything on my body should have HURT (ankles, knees, hips... all the achy parts) but... I felt great.

I suffer with pretty substantial joint pain. Whether it's menopause, age/weight, early rheumatoid arthritis (verdict is still out, getting the blood screening again at my next physical) or a combo, I'm not sure. But after just a few days in Scotland, almost all of the pain went away.

After a few interesting conversations with folks I met and falling down a rabbit hole online about it, I learned that some of the chemicals and processes used to grow and mill flour in the US are banned in the UK and Italy (and maybe every other first world country).

Removing the overly processed, refined flour from my diet for two weeks made me feel twenty years younger. My joints felt great! I felt great!

When I asked the Scottish woman I was speaking with why she thought the UK was stricter, she sheepishly said, "Well... our government pays for our healthcare so they don't want us poisoning ourselves." And I was like... man, dang... that makes a lot of sense.

I'm mostly focused on inflammation but, in my research, I've learned that Celiac disease and gluten allergies are practically nonexistent in Europe. I've also learned that processed white sugar is another devil. Those are whole other rabbit holes to fall down so I'll have to let you research those topics.

I can easily find pasta made in Italy at the grocery store but I've had a hard time finding European grown and milled flour. I buy my flour from Manny's Choice and just today discovered it can be purchased on Amazon.

Here's a summary of what I've learned about US flour and inflammation:

White flour grown and refined in the US is strongly linked to chronic inflammation because it is highly processed, rapidly digested, and causes blood sugar spikes. It acts as a pro-inflammatory agent, contributing to obesity, insulin resistance, and gut health issues. 

Key Links to Inflammation:

• High Glycemic Index: Refined flour triggers the production of advanced glycation end (AGE) products, which stimulate inflammation.
• Gut Health & Zonulin: The proteins in processed wheat, specifically gliadin, can cause the body to overproduce zonulin, triggering immune responses that cause joint inflammation.
• Processing & Additives: US flour is highly refined and contains bleaching agents and preservatives that may contribute to sensitivity and inflammation (as well as some cancers).
• Nutrient Depletion: The refining process removes fiber and nutrients, resulting in a product that encourages metabolic dysfunction rather than satiety. 

Sources:

• Chris Kresser, M.S., L.Ac.: 10 Ways Refined Flour Can Damage Your Health 
• Arthritis Foundation: 8 Food Ingredients That Can Cause Inflammation 
• Josh Gitalis: The Dark Side of White Flour 
• Pam Rezai: The White Flour Epidemic 
• Fall Line Ridge: American Flour Made Her Sick (video) 

The BEST Bread Machine Cinnamon Rolls with Cream Cheese Icing

Home » Bread & Muffins » Bread Machine Cinnamon Rolls

An easy-to-follow bread machine recipe for tender, billowy cinnamon rolls filled with cinnamon butter and brown sugar topped with the perfect cream cheese buttercream icing. 

Author: Mandy Rivers | Updated: 6/30/26

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. SOME HELPFUL FAQ WORTH READING
3. WHAT IS THE BEST BREAD MACHINE?

I treated myself to a bread machine for my birthday this year. Because this is the year I finally gave up trying to make dough by hand.

I just can’t do it. I was not born with whatever genes give us “the feel” for dough. My granddad was the master of dough, pumping out cinnamon rolls and pizza dough like a gluten ninja. 

Me? The dough sticks to everything. I panic. I overwork it. My heartrate doubles. Too much flour now. My face starts to flush. The dough fights me… it literally draws in on itself like an angry turtle. And just stares at me. Judging the flour on my cleavage and eyebrows. 

So I quit. Stupid dough.

It took me about 4 loaves to get bored with making straight-up blocks of bread in my new machine.

From there I went to Japanese Milk Bread (this recipe from Kimchimari is amazing) which I then started making into rolls. Shaping the dough into rolls helped me understand handling the dough a little better.

Then I moved to Italian Bread and am IN LOVE with the recipe! Shaping Italian bread is waaaay easier than I thought and I make two loaves just about every week! Here's how to make Bread Machine Italian Bread!

You have to treat dough like a petulant teenager. Don’t try too hard. Lead it where you want it to go but don’t let it know what you’re up to. Ignore it when it’s being stubborn and ridiculous but come back later when it’s calmed down to remind it who’s boss. 

Making umpteen pans of cinnamon rolls has also helped figure some things out. I bet I’ve made a dozen different recipes, tried as many techniques for rolling the dough, making the filling, cutting them, etc. and all that work paid off because, in figuring out what DOESN’T work, I’ve created a recipe for the best cinnamon rolls I’ve ever had in my life.

There is nothing I don’t love about this recipe. The dough is tender and feathery, the filling has the perfect amount of cinnamon and the icing – OMG THE ICING – is the stuff of dreams.

I may never figure out how to make the dough by hand or how to knead it without turning it into a sullen lump but I worked out the kinks on all the rest and I am in love – in LOVE, I tell ya – with this recipe!

FAQ ON BREAD MACHINE CINNAMON ROLLS

Can these be refrigerated overnight before baking?  YEP! After the rolls are placed in the pan (before the final rise), cover with plastic wrap or aluminum foil then refrigerate no more than 12 hours. I haven’t actually seen what happens if they’re in there longer but all the recipe sites I read lead me to believe this will bring on Armageddon. The rolls will do their final rise slowly in the fridge. Bake at 350 for 30-40 minutes.

Can these be frozen before baking?  YES! After the rolls are placed in the pan (before the final rise), wrap tightly with plastic wrap or aluminum foil then freeze (up to 3 months). Thaw overnight then bake at 350 for 30-40 minutes. The rolls will do their final rise overnight. Cook within 9-12 hours after removing from the freezer.

Why don’t you mix the brown sugar into the filling?  Sugar crystals can disturb the surface of the dough. Spreading (scraping) the sugar across the dough can cause tiny tears and perforations which will allow the Co2 to escape instead of making the dough rise.

Why not use melted butter in the filling?  Melted butter runs and squeezes out too easily when rolling and shaping and can cause the filling to seep out when the rolls are in their final rise AND it’s messy to work with.

Can I make this recipe without a bread machine?  Yes, but I couldn’t tell you how. I am woefully challenged in the art of dough making. The only thing I can knead dough into is a hockey puck. The recipe ingredients are not specific to bread machine preparation (no special or extra yeast) so you can use them with any standard dough recipe preparation instructions.

How warm should the milk be?  It needs to be about the same temperature as the water you’d bathe a baby in. 

Do I have to use bread flour?  Bread flour will give you the most tender, billowy dough so it’s worth the trip to the store BUT, technically regular all-purpose flour can be used. But don’t. Seriously, if you’re going through all this effort, ya gotta get the right flour.

Do I need to use Rapid (Bread Machine) yeast?  Nope. This recipe works best with regular active yeast.

What’s the best way to cut the rolls?  Dental floss! Slide a long strand of floss under the roll, bring each side up and over the roll then pull tight across the roll until the floss slices through the dough. This applies pressure evenly around the dough when it’s being sliced through and doesn’t flatten it. 

What kind of dental floss can I use?  Use unflavored, wax-coated floss. If you only have the minty kind, rinse the strand of floss under HOT water then wipe with a paper towel. 

Where is the best place to let the cinnamon rolls rise?  I aim for a spot that’s about 80-85 degrees. If it’s winter, I heat my oven to 225 (lowest mine will go), turn it off, then open the door to lower the temperature. I start with the rolls sitting on the open door then, as the oven cools, move them inside the oven. In the summer, I set them on the porch (in the shade).

South Your Mouth exists because of the community who reads it. Occasionally, I may suggest a product I use at home and personally recommend. If you purchase it, I will likely receive a small commission.

WHAT IS THE BEST BRAND OF BREAD MACHINE TO BUY?

MY PERSONAL FAVORITE - I did a ton of research before buying my Breville Custom Loaf Bread Maker and absolutely love it. The key features that I enjoy are:

1. The pan is rectangular instead of square so bread baked in the machine is shaped like a traditional loaf.
2. The paddle flattens before baking so there's no big dent in the bottom of baked loaves.
3. It is very user-friendly (even for dough dummies like me).
4. The custom functions I like to use are preprogrammed and easy to select (standard dough, pasta, pizza dough, etc.). 

A MORE AFFORBALE ALTERNATIVE - While I love the Breville, it is pretty pricy. I stayed at a vacation rental that had one of these Neretva Bread Makers and was really impressed with it! If I were going to buy a second machine, it would be this one!

Recipe for The BEST Bread Machine Cinnamon Rolls with Cream Cheese Icing

The BEST Bread Machine Cinnamon Rolls with Cream Cheese Icing

Yield: 12 Rolls

Author: Mandy Rivers

Prep time: 20 MinCook time: 25 MinInactive time: 2 H & 30 MTotal time: 3 H & 15 M

An easy to follow bread machine recipe for tender, billowy cinnamon rolls filled with cinnamon butter and brown sugar topped with the perfect cream cheese buttercream icing.

Ingredients

Cinnamon Roll Dough

• 1/2 cup butter, melted
• 1 cup warm milk
• 2 teaspoons salt
• 1/3 cup sugar
• 2 eggs, beaten, room temperature
• 4 cups bread flour
• 2 1/4 teaspoons active dry yeast

Cinnamon Butter Filling

• 1/2 cup butter, room temperature
• 2 tablespoons cinnamon
• 3/4 cup brown sugar

Cream Cheese Icing

• 4 ounces cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1 teaspoon milk or cream
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

Cinnamon Rolls

1. Add butter, milk, salt, sugar and eggs to bread machine. 1/2 c butter, 1 c milk, 2 tsp salt, 1/3 c sugar, 2 eggs
2. Add flour, covering wet ingredients evenly, then add yeast on top of flour. 4 c flour, 2 1/4 tsp yeast
3. Set bread machine to “dough” cycle then let it work its magic (usually about 90 minutes).
4. Lightly flour a clean work surface then turn dough out. Using floured hands and rolling pin, roll dough out into a 12x18 rectangle with the long sides at 12 and 6 o’clock and the short sides at 9 and 3 o’clock. Do NOT overwork the dough. If the dough resists being stretched this far and is retracting, let it rest 10 minutes then try again.
5. Apply Cinnamon Butter Filling (recipe below).
6. Spray a 13x9 baking pan with cooking spray (see notes).
7. Starting with the long side closest to you (the side at 6 o’clock), tightly roll the dough away from you into one large roll. Pinch the seam closed with your fingers then use your hands to massage the dough into an even cylinder.
8. Using a sharp, thin knife or plain dental floss (floss is best), cut the dough cylinder into 12 rolls. I make one cut in the center, cut off each end, then cut the two halves into 6 rolls each.
9. Place rolls evenly in prepared pan. Cover pan with plastic wrap, a kitchen towel or foil then let the dough rise in a warm place for 30-45 minutes or until they have expanded by at least 50% of their original size.
10. Preheat oven to 350 degrees. Bake cinnamon rolls on the middle rack for 25-30 minutes or until slightly brown on top.
11. Remove cinnamon rolls from oven then allow to cool 15-20 minutes. Spread with Cream Cheese Icing.
12. Once completely cool, store in an air-tight container at room temperature.

Cinnamon Butter Filling

1. Stir butter and cinnamon (NOT brown sugar) together until smooth and creamy then spread over dough, leaving a 1-inch border at 12 o’clock (the side farthest away from you). 1/2 c butter, 2 Tbsp cinnamon
2. Sprinkle brown sugar evenly over cinnamon butter. 3/4 c brown sugar

Cream Cheese Icing

1. Using an electric mixer, whip cream cheese, butter, milk and vanilla extract until creamy. 4 oz cream cheese, 1/4 c butter, 1 tsp milk, 1/2 tsp vanilla
2. Add powdered sugar then beat until fully incorporated and smooth. 1 c powdered sugar

Notes

• Use a pan that’s about 3 inches deep (not a shallow baking sheet) so when the rolls are covered to rise you don’t have to worry about them touching/sticking to the plastic wrap, towel or foil.
• This recipe is made for a 2-pound loaf bread machine or larger. I use the Breville Custom Loaf Bread Maker (and love it).
• Warm the milk in the microwave for 30-40 seconds. It needs to be warm to the touch but not hot.
• If you forget to bring the eggs to room temperature (like I do literally every time), place them in a mug with hot tap water while you prep and add the other ingredients (about 5 minutes).
• I use salted butter in this and all my recipes.
• Check out the FAQ section above for more info.

Author: Mandy Rivers

https://www.southyourmouth.com/2023/11/the-best-bread-machine-cinnamon-rolls.html

Images and text © South Your Mouth LLC 2023

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MY OTHER TWO FAVORITE BREAD MACHINE RECIPES!

ITALIAN BREAD - A fool-proof bread machine recipe for Italian bread that's soft on the inside with a chewy, crusty outside that tastes like it came from a bakery (or better!). 

STEAKHOUSE YEAST ROLLS - Pillow-soft yeast rolls that are super easy to make by letting your bread machine knead the dough then simply cutting the dough into the iconic rectangle shape.

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