Cinnamon Roll Bread for the Bread Machine

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Hello again! I have a treat to share with everyone. A few weeks ago I used the bread machine to make cinnamon roll bread. It’s my take on a recipe in the book that came with my bread machine.

Now, if you’re looking at getting a bread machine, I use the Zojirushi. It’s not cheap, but you do get what you pay for. I have never had this thing fail and have never had any parts go bad. It’s as efficient as the day I got it nearly four years ago. So one of the first recipes I tried from the book was this cinnamon roll bread. It’s a good recipe. I adjusted it to gear more towards our joint cinnamon obsession we have as a family. The icing recipe downright sucked, so I used an old one I’ve had forever. Probably not as healthy for you, but if you’re baking cinnamon roll bread, healthy probably isn’t that high of a priority for this recipe.

This loaf doesn’t last more than two days at my house and that’s only because we have to limit the kids. My son will projectile vomit if he consumes too much junk in a day. He has been that way forever, so we all practice self control around sweets as a general rule.

Anyway, this bread. If you do not have the same bread machine, you can tinker with it. My machine is for a 2 lb. loaf and is more horizontal in shape, not vertical. It looks like a meatloaf pan. If you do not have a bread machine, you can still use a loaf pan and it’ll look just as pretty.

I am going to add the manual time adjustments made to the bread machine for rise times the rolls spend in the actual machine. If you are not using a machine, you can easily make the rolls and roll them out and let them rise in the fridge overnight to use the next day.

The first thing we do is add the ingredients. Add the ingredients in the order your manual for your bread machine specifies. The order I use is:

  1. Liquids
  2. Any substance that is almost that in between consistence of solid and liquid
  3. Spices/herbs/seasonings (including sugar)
  4. Flour
  5. Yeast in a hole I make in the flour pile

For the bread, I add the following in this order:

  1. 1 cup milk (we use milk from our own goats)
  2. 2 beaten large eggs (we use our duck eggs because they’re the best for baking)
  3. 2 1/2 tablespoons softened butter (we use home churned cow butter from another local homestead)
  4. 4 tablespoons sugar
  5. 2 teaspoons salt
  6. 4 1/4 cups bread flour (all-purpose works, too)
  7. 2 teaspoons active dry yeast (I have used bread machine yeast with success)

Now the interesting part. The first time I did this part I felt like I was doing it wrong because everything was put in manually. Now I have this setting saved in the machine and it’s not so bad. Again, you can make the rolls and store them in the fridge overnight and then bake in the oven if that’s easier.

Some bread machines have a “REST” option. The reason is you don’t really use a lot of cold ingredients for most bread recipes as it can actually affect the whole process. So the rest period is used to have everything sit and come to as close to room temperature as possible before kneading begins. This isn’t needed for this particular recipe so I shut it off. So, when I use this recipe it immediately begins kneading. I have the kneading time set to 20 minutes. I tell our Amazon Echo to let me know when kneading is done so I can do some laundry, prep for dinner, feed the animals, whatever I need to while I let the bread machine do my least favorite step of bread making: kneading. I hate it.

My machine also beeps for what is now called the “SHAPE” phase. You should have a pretty decent sized bit of dough. If you have my brand, or if yours does something similar, leave the machine on and take the dough out. You need to split the big ball of dough in half. Because it’s huge. Shape each piece into a ball and cover with a damp cloth for 30 minutes of rest time. At this time, before you forget, take out the kneading blades from the bread pan. You no longer need them at this point and they’ll puncture your pretty bread. After time is up, roll out one ball with a rolling-pin into a 12″ X 12″ square. Don’t let this intimidate you though. It did me and I don’t know why. It’s going to be just as tasty and pretty if it’s not a perfect square or exactly 12″ X 12″ so don’t fret if it looks ugly at first.

Brush milk on the square and then add your sugar and cinnamon mixture on top and smooth it out. We use 1/3 cup of sugar and about a tablespoon of cinnamon, give or take. I swear not all of the cinnamon in my house smells as strongly depending on the brand I buy or how long it’s been stored. We love cinnamon so I add the tablespoon and mix it up, then I actually smell it to see if I’d like to add more. It’s kind of weird practice, but I don’t add the same exact amount every single time. Now, this can be overbearing for some. So if I’m making this for a crowd and not just my family I reduce the cinnamon to only 1 teaspoon. 1 tablespoon truly is a lot.

Photographed by Amanda Harman

After placing the mixture, I use my hands to roll it up, sealing either side of the roll. Then you take a knife and cut as close as you can to 10 equal pieces. Repeat this process for the second ball then place all rolls randomly in the bread pan. Truly be random. It’s so pretty when it’s done.

Put the bread pan back into the machine, close the lid, and hit start. On my machine, I’m given the option to put in for three different rise times so that the rolls rise sufficiently before baking. Again, if you do not have this option, let them rolls rise overnight in the fridge. My rising times are as follows:

  • Rise 1: 45 minutes
  • Rise 2: 25 minutes
  • Rise 3: 55 minutes

Then my loaf bakes for 55 minutes.

The icing I use is a simple one, but not as simple as the recipe in the book. The book states to just mix 1/2 cup of powdered sugar with 1 teaspoon or so of water. I didn’t like it. My family and I like cream cheese icing. The icing recipe I used calls for:

  1. 6 tablespoons butter
  2. 6 cups powdered sugar
  3. 4 ounces softened cream cheese (I have used more before)
  4. Start off with about 4 tablespoons of milk, but add more if needed

Melt the butter in a saucepan over medium heat. Once melted, whisk until butter turns from yellow to a darker golden. Remove from heat and add to a mixing bowl. In the mixing bowl add cream cheese and mix for about 2-3 minutes until creamy. Mix the powdered sugar one cup at a time with about a tablespoon or two of milk after each addition. Once all the powdered sugar is added, add a tablespoon of milk as needed while mixing until you get the creamy consistency you want. Then pour over the loaf. The result?

Photographed by Amanda Harman

I sometimes make a double batch for dipping because some of the bread gets neglected. I like to pull the rolls off to eat, but you can certainly slice this like bread successfully. It tastes heavenly and looks great for parties. It’s one of our favorites and I love being able to make it in my bread machine because there is so much that calls for my attention in just one day. It’s just so easy to get everything ready and have most of it done in the machine.

Want to know what machine I use? I recommend the Zojirushi bread machine

Thanks for reading, leave comments below if you’ve tried it or have any questions. Until next time!

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Buttermilk Bread with Lavender (for the bread machine)

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I would describe this bread as lovely and surprisingly scrumptious. Making it was a very aromatic and pleasant experience, and my little girl played a large roll (Ha! Get it?) in making it in her very own bread machine instead of my machine. Yes, my daughter asked for her own bread machine for Christmas. Yes, she got one.

We made this one afternoon while my husband was out processing chickens. We had friends over to help. One of my friends was with my daughter and me inside the house prepping for a day full of food. The recipe we based ours off of was actually from a bread machine cookbook my friend purchased at a garage sale with my daughter in mind.

We tweaked it a bit so we could use what we already had on hand from our farm. I’ll mention both what the recipe calls for and what we used instead.

When making this in a bread machine always add the ingredients as listed by the owner manual’s instructions. I’m not sure how different the machines are from one another considering both my machine and my daughter’s calls for liquids before all solids. Always do what is recommended by the owner manual though. It skips a lot of future troubleshooting you’ll end up doing if your bread comes out incorrectly.

I’m going to go in the order my daughter’s machine calls for and what seems to work best. If your bread machine has a different order in which ingredients are added, just skip to the ingredient list. Or read on and enjoy!


For our machines, I do liquids first, followed by ingredients that are that in-between consistency–like eggs or mashed fruit–then solids. I generally like to add my flour last, just before the yeast. I have a few recipes out there where this rule doesn’t work. I have no idea why. In those cases, I still add the liquids first then I add the flour before other seasoning.

So, we added our 1/2 cup of water and I am kicking myself for doing it! It turned out great, but I had leftover whey from making an easy quick cheddar cheese that I think would have been a wonderful substitute. Maybe next time.

The buttermilk. I don’t have buttermilk. I wasn’t going to the store for buttermilk. Nope. I HATE the grocery store. I cannot eliminate it from my life entirely, but most of our meats, produce, and dairy products either come from our farm or elsewhere locally. Every once in a while I do want some potato chips. They’re awful. I know. But that’s basically what we use the grocery store for–junk. And occasionally cleaning supplies. Anyways, I didn’t have buttermilk, but we do have a consistent run of milk kefir. If you don’t know what this magnificent beast is, click here. It’s worth the read, even if only for education of the probiotic world in the dairy realm. I substituted milk kefir in for the buttermilk. I do this quite often with fantastic results. So, we added 7/8 cup (14 tablespoons) of milk kefir (thicker than water) to the bread machine.

The next ingredient is 1/4 cup of olive oil. I do have olive oil. We used coconut oil instead. Poured that into the bread machine.


Next, we added finely chopped lavender leaves and buds. 3 tablespoons of the leaves and 1 1/4 teaspoons of the buds. The leaves came fresh from our garden and are just as aromatic as the flowers. Our lavender is not in bloom, but I had some leftover dried buds we used as a replacement. We used our Ninja to chop it all up.


The recipe called for the zest of one lemon. Our lemon tree has a plethora of blooms–but no actual fruit. Our blood orange tree however, is quite plentiful. We used the zest of one of our oranges instead.


The recipe calles for 2 teaspoons of salt. We used pink Himalayan.


Then we added 4 cups of bread flour, poked a hole in the flour, and added 2 3/4 teaspoons of bread machine yeast. We picked the basic bread cycle machine on the bread machine and let it roll.



The result was a gorgeous, fragrant, mouth-watering, EASY loaf of bread.


And cute pictures!

Want to see the bread machine I recommend? We used my daughter’s bread machine for this recipe (was a Christmas gift). Check it out here. My bread machine is a Zojirushi and that’s the one I use consistently. Check this beauty out here.


  • 1/2 cup water (can substitute whey)
  • 7/8 cup buttermilk (can substitute milk kefir)
  • 1/4 cup olive oil (can substitute coconut oil)
  • 3 tablespoons finely chopped fresh lavender leaves
  • 1 1/4 teaspoons finely chopped fresh lavender flowers (used dried buds)
  • Grated zest of 1 lemon (used an orange)
  • 4 cups of bread flour
  • 2 teaspoons salt
  • 2 3/4 teaspoons bread machine yeast


  • Add ingredients in the order indicated in bread machine manual.
  • Use basic bread setting with dark crust.

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