The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need help converting recipe

Jencathen's picture

Need help converting recipe

Hi! I found a recipe that I would like to try, but I would like to convert it for use in the bread machine to make the dough. Any help would be greatly appreciated. Thanks!

Here is the recipe. I found it at



Ultimate Cinnamon Rolls Ingredients:

·                        1-1/2 packages (about 3-1/4 teaspoons) dry yeast

·                        1/4 cup warm water

·                        1/2 cup shortening

·                        1/3 cup sugar

·                        1-1/2 teaspoon salt

·                        1 cup milk

·                        1 egg

·                        4 to 5 cups sifted flour

·                        melted butter

·                        brown sugar

·                        cinnamon

·                        raisins (optional)

·                        ---

·                        Vanilla Frosting

·                        2 cups powdered sugar

·                        1 tablespoon butter, melted

·                        1 teaspoon vanilla

·                        milk or cream (2 to 4 tablespoons)


Add the warm water to the yeast and soak 10 minutes.

Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.

Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.

Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.

Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.


mrfrost's picture

Since you are only using the breadmaker to mix and knead the dough, there really isn't a lot of converting to do.

If you are using active dry yeast, perform the first step as listed. If you are using bread machine yeast(same as instant/highly active yeast), you can skip the first step and just add the yeast on top of the flour. The warm water would then be added to the pan, along with the scalded milk, shortening, sugar, and salt.

When this has cooled to about 110 deg F, add the beaten egg and 4 cups of flour, then 3 teaspoons of instant yeast(you don't need quite as much instant yeast as active dry yeast).

Start the dough cycle. After 5 minutes or so, check the doughball to ensure everything has mixed well, and add just enough of the remaining cup of flour to acheive the soft but manageable doughball as described. Let the machine complete the dough cycle, which includes the rise of an hour or so.

After the rise period is completed(dough cycle completed), remove the dough from the pan and proceed exactly per the recipe at the steps starting with "Press dough down and divide into workable size...

Use any of the remaining flour(or more if needed) required to enable the handling and rolling out of the dough. Just don't use too much flour. Dough should remain soft, but you do need to be able to handle it.


Janknitz's picture

I think that's the easiest thing to do if your machine can only handle about 3 cups of flour.  Since the original recipe uses one egg, just use one egg anyway in your cut down recipe, but everything else should be halved.  (You may need to add a bit more flour to compensate for the additional egg). 

If you really want to do it "right", you would need to calculate the weights in grams or ounces and reduce accordingly.  You need to find a conversion chart to calculate the weight of the ingredients that are measured by volume in this recipe.  But I wouldn't go through all the trouble, as everything in the recipe except the egg can easily be halved by volume measurement or by guesstimate.   Remember, it's not rocket science, and it doesn't require absolute mathematical precision.  Dough is very forgiving! 

Then, just follow your  machine manufacturer's recommendations for what order to add the ingredients (some prefer liquids first, then dry ingredients, and some prefer the opposite).  Use the dough cycle, and follow the recipe by hand once the dough is made. 

If your machine has at least a 2 lb capacity, you could probably even get away with making the full recipe of dough in the machine and taking it out to rise.  But to be on the safe side, halve the recipe. 

King Arthur Flour's website has some very good resources for bread machine baking and how to convert recipes for use in the bread machine.  You do not need to rely on recipes written specifically for the machine, you just need to learn the best ways to scale the recipes to match the capacity of your dough bucket.  Check out King Arthur's Baking Tips, Hints, and  FAQ's for some help with that. 

mrfrost's picture

Yeah, it may be better to remove the dough before the rise, and let it rise in a bowl, if the machines pan is not large enough.