Bread Machine Cinnamon Rolls

By Polly Conner
October 13, 2021

I can’t even begin to count the number of times I’ve made this Bread Machine Cinnamon Roll recipe. My kids cheer when they find out I’m making them. You’ll be the one cheering when you realize how easy it is to make homemade cinnamon rolls in the bread machine! Overnight and non-bread machine instructions are included. Let’s get baking!

January 2022 Update: After testing both options, I’ve found that quick rise yeast (vs. active dry yeast) works much better for this recipe and for a bread machine.

Baked cinnamon rolls being lifted out of a glass baking dish

There is one thing my kids can agree on: Mom’s cinnamon rolls are the bomb.

We’ve tried all sorts of variations of cinnamon rolls over the years: canned, sourdough, store-bought, farmers market, etc. Despite the hefty competition, this cinnamon roll recipe rises to the top. The kids love to watch the dough dance around in the bread machine and I always have lots of help when it comes to rolling out the dough.

My hope is this Cinnamon Roll recipe finds a permanent place in your home like it has ours.

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Why Use a Bread Machine to Make Cinnamon Rolls?

Yes, there are thousands of recipes out there that don’t require a bread machine. And I’m sure they are delicious. But, I assure you, you are not compromising flavor or texture when using a bread machine to do the hard work of making the dough for your cinnamon rolls. In short, it’s a no-brainer approach that has served me well for years!

While you still have to roll and bake, the dough setting on a bread machine will ensure you have amazing dough to work with before you even begin!

Here is the bread machine I personally use. Many bread machines will have a yeast dispenser at the top. If yours has it, go ahead and use it. Mine does not but I’ve found my dough to turn out fine when I nestle the yeast in right on top of the ingredients.

What if I Don’t have a Bread Machine?

I’ve gotten this question a lot so I tested out this exact recipe without using a bread machine. And guess what? It worked!

If you don’t have a bread machine, use a stand mixer to combine all of the dough ingredients. Using a dough hook, let it knead the dough for 7-8 minutes. Transfer the sticky dough to a grease-lined bowl. Cover with a towel and let it rise for about 1-1.5 hours (or until twice its size.) It will be sticky so use lots of flour when rolling it out.

Cinnamon rolls made in the bread machine with icing drizzled on top

What Is The Difference Between Instant and Active Dry Yeast?

Quick Rise (aka Instant) and active dry yeast are essentially the same ingredients. They are just slightly different in forms and applications.

The main differences between the two are:

  • Active yeast needs rehydration. Active dry yeast must first be dissolved and rehydrated in warm water. I like to think of it like, “It needs to be activated!”
  • Quick Rise Yeast needs less time to rise. Since instant yeast has a finer texture than active dry yeast, it’s possible to skip the initial rise time that Active Rise Needs. This is why it works great for bread machines!

I’ve tested both types of yeast with this recipe in my bread machine and the Quick Rise Yeast works much better! Active yeast will work. It will just need more time and more warmth to rise.

Be sure to keep opened packets/jars in the refrigerator!

How to Make Bread Machine Cinnamon Rolls

1. Make the Dough

Place the ingredients for the dough in your machine in the order listed in the recipe below. If you don’t have a yeast dispenser, just nestle the yeast on top of the flour.

Run your machine on a dough cycle. (Mine takes around 45 minutes but times will vary on this.)

After the dough is done, take it out and split the dough into two mounds.

Roll one of the dough mounds out into a rectangle shape. To get it flattened out, it might take a few minutes of working with it, but it will get there.

Cinnamon roll dough rolled out

2. Make the Filling

Spread half of the melted butter out on your dough and then top it with half of the cinnamon-sugar mixture. This is a great job to have kids help with and it can be far from perfect.

filling for cinnamon rolls spread out over dough that was made in the bread machine

3. Roll and Slice Them

With the long edge in front of you, begin to gently roll the dough.

Rolling up the cinnamon roll dough

Starting at one end, slice the dough into about 1 inch thick pieces. The result will be a pinwheel-shaped form when turned on its side.

Cinnamon roll dough being sliced

Place pinwheels on greased baking sheet. I like mine touching each other so they all are soft and not too browned on the outside but if you want them not touching, spread them apart on the sheet.

Repeat the steps above with the second mound of dough.

4. Let Them Rise

Cover assembled dough with a lightweight hand towel and let rise for another 25-30 minutes. If it’s cooler weather, I turn on my oven for just a minute or two and then turn it off in order to get it a little warm. I then let it rise in there.

5. Time to Bake

Bake at 350°F for 17-120 minutes or until lightly brown on top. Tap the middle of the roll to see if it bounces back. If it does, it’s probably done! I’ve found that mine cook faster in a metal pan so allow for a few extra minutes if you are cooking in a glass dish.

Baked cinnamon roll being cut into

How to Make the Icing

I keep my icing pretty simple. While there are many variations out there, here is what I use:

  • 3-4 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 4-5 tablespoons milk + more if you want it thinner

Mix all of this together until it forms the desired consistency. Drizzle it over the cinnamon rolls.

Can I refrigerate or freeze cinnamon rolls before baking?

Another beauty of this recipe is you can prep the cinnamon rolls ahead of time. I’ve done this a lot when I know we will be feeding guests for breakfast or for holidays. The biggest tip I can give you on this is to make sure they come back to room temperature and have time to rise before you bake them.

To refrigerate: If you want to prepare the rolls ahead of time, assemble them as normal, let them rise, and then refrigerate for 24-48 hours. Make sure to let them come back to room temperature and rise back up again before baking.

To freeze: If you want to freeze the cinnamon roll dough, assemble them as normal, let them rise as directed and then wrap them tightly or place them in an airtight container with a lid and freeze. Just make sure you let them thaw and warm up to room temperature and rise a bit before baking.

Homemade cinnamon rolls

What to Serve with Bread Machine Cinnamon Rolls

Here are some ideas that would go great alongside cinnamon rolls

Hope you enjoy these rolls as much as we have.


Homemade Cinnamon Rolls – A Bread Machine Recipe

  • Author: Thriving Home
  • Prep Time: 1-2 hours
  • Cook Time: 17 minutes
  • Total Time: 3 hours 17 minutes
  • Yield: 22 rolls 1x
  • Category: Bread
  • Method: Breadmaker and Bake
  • Cuisine: American


Homemade cinnamon rolls. Let the bread machine whip up this cinnamon roll dough for you and follow the easy instructions to bake! Once you’ve made them from scratch, you’ll never go back to canned cinnamon rolls.



  • 1 1/3 cup lukewarm water
  • 1 stick of room temperature butter, cut into small chunks
  • 5 tablespoons sugar
  • 1 egg
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour
  • 1 tablespoon quick rise yeast


  • 1.5 cups sugar (brown sugar works great too!)
  • 2 tablespoons ground cinnamon
  • 1/2 cup (1 stick) butter, melted


  • 34 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 45 tablespoons milk + more if you like it thinner

Note: This recipe was changed slightly in 2021. I removed 1/4 cup powdered milk from the ingredient list.  I made these once when I didn’t have it on hand and couldn’t tell the difference. But, it’s up to you if you use it or not!


  1. Place the ingredients for the dough in your bread machine in the order listed. If your machine doesn’t have a yeast dispenser, just nestle the yeast in on top of the ingredients. 
  2. Run your machine on a dough cycle.
  3. After dough is done, take it out and split the dough into two mounds.
  4. On a lightly floured surface, roll one mound of your dough out into some sort of a rectangle. 
  5. Spread half of the melted butter over the rolled-out dough.
  6. Sprinkle half of the cinnamon sugar over the melted butter making sure to cover as much surface with the filling as you can.
  7. Starting at one long ends of your rectangle of dough, roll it up.
  8. Using a sharp knife, slice the dough into about 1 inch pieces. The result will be a pinwheel shaped form when turned on its side.
  9. Place pinwheels on greased baking sheet. I like mine slightly touching each other so they all are soft and not too browned on the outside but if you want them not touching, spread them apart on the sheet.
  10. Repeat the steps above with the second mound of dough.
  11. Cover assembled rolls with a lightweight hand towel and let rise for 25-30 minutes.
  12. Bake at 350 for 17-20 minutes or until lightly brown on top. Tap the middle of the roll to see if it bounces back. If it does, it’s probably done!
  13. Combine ingredients to make icing and spread over warm rolls so it melts into them.


Every bread machine is a bit different. The dough setting on mine is 90 minutes. When you use quick rise yeast, it doesn’t need much longer than this to rise. 

If using a glass baking dish, allow for a few extra minutes when baking. 

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159 replies
  1. Dianne W says:

    I have always wanted to make cinnamon rolls and I finally bit the bullet and made these a few weeks ago. On my goodness, these are fantastic! The dough is wonderful to work with. I have made three batches so far and shared them with friends and family, and I have been asked to bake a bunch up for a fundraiser. I did opt for a cream cheese icing for the top instead of the one listed here. I am going to test a batch with regular yeast today, because sometimes the quick rise is not available, and I am going to test a gluten free batch this weekend. Thank you so much for sharing this superb recipe!

  2. Doe says:

    This is a lovely, balanced recipe. I would give 5 stars, but for the life of me I can’t figure why you would recommend AP flour when bread flour will produce a lighter, more tender dough, more desirable for this type of product. “Test” it you should with bread flour. The result with your recipe is spectacular!

  3. Michele Davis says:

    Well, I messed up because I used bread flour instead of all-purpose but otherwise did the recipe exactly. OMG, these were AMAZING!!!! They came out nice and light and fluffy, perfect amount of filling. I could go on but they were so good that this will be my recipe from now on. I noticed someone else mentioned bread flour before and this was my first time making them but I will keep making them with bread flour if they come out this good every time. This will go into my collection of recipes that are amazing. Thank you so much for this recipe.

    • Rachel Tiemeyer says:

      Due to several people asking us if they could leave it out (people don’t usually have it on hand), we retested and found a way to omit this ingredient. And the good news is that they still taste the same! If you’d like to original recipe, please email us and we can share it.

        • Rachel Tiemeyer says:

          Hey Rebekah, we just updated the recipe card at the bottom of the post to indicate the change that was made in 2021. All Polly did was remove the 1/4 cup powdered milk from the ingredients, since she didn’t notice a difference when leaving it out. But feel free to use it if you have it on hand and like it!

  4. kaitlin says:

    Great recipe! My first time making cinnamon rolls and it came out great! Ive made them 4 times now, and the only little thing I added was 1 tablespoon of cinnamon to the bread mixture. I only added it because I use the old Fannie Farmer cookbook sometimes and the book had 2 cinnamon roll recipes: one with cinnamon and one without.

    That’s just a personal preference.

    This is a light, fluffy, sweet but not too sweet bread! The icing/filling is great.

    Overall- out of 5 recipes, your recipe was the gold standard.

  5. Olivia says:

    The BEST recipe!! i made these for Christmas breakfast and have had to make them 4 times since then due to my family demanding them! Everyone gets excited when I tell them I’m making them. Lovely recipe that my family is building memories around ❤️

  6. Val says:

    I bake just six at a time (which I put into Pam sprayed pan, covered with press and seal wrap, and placed in the fridge overnight. The rest are on silicone covered baking sheet in my freezer, so I can make just a few at a time. Now I’ll move them to a zipper style freezer bag. I just mix a small amount of glaze for the few buns I bake at one time.

    If Rhodes can freeze them, why can’t I?

  7. Mellarie says:

    HELP !!!!
    Why is my dough gooey, What am I doing wrong?? I’ve been trying to make the cinnamon rolls since 9: 00 a.m. and it’s now 1:00 pm, this is my first attempt at using my breadmaker and making this recipe, can someone please assist me with this?

    • Polly Conner says:

      No they are different. Active Dry Yeast takes longer to rise. I’ve found that quick rise works much better in bread machines.

  8. Stacie says:

    This really is the best cinnamon roll recipe Ive found. My rolls always turn out soft and delicious. Its always the family treat. My daughter in-law from England said they are legit the besy cinnamon rolls shes ever had. 🤎

  9. O'Real Ataizue says:

    I don’t know if it supposed to be like this but mines came out super soft and light. I really like this recipe it was super easy and the bread machine did most of the work.

  10. Rachel says:

    My family loves this recipe! I’ve been making it for years now and it is one of our favorites! My only problem is that I have trouble getting them to rise after assembling them and putting them in the pan before baking. Any suggestions?

  11. Kathleen says:

    These are fantastic! Using the bread machine makes these so easy. I’ve gotten rave reviews from anyone I’ve shared these cinnamon rolls with…delicious!

  12. Bree says:

    I mis-read the recipe and used warm milk instead of water, as well as the powdered milk…. I hope they turn out. Has anyone used milk and powdered milk?

  13. Mary Freeman says:

    I’ve tried making cinnamon rolls. After the first time if rising, I had to roll out the dough with a rolling pin. The dough never rolled out. I couldn’t finish making it. What did I do wrong?

  14. Christeen says:

    Just made these this morning and this is the best recipe I have tried so far! The only thing I changed was I used brown sugar in the filling. Thank you so much for the recipe. This is saved as a favorite!

  15. Tiffany says:

    These are the best cinnamon rolls! I make them to go with chili, holiday mornings, when my son and daughter in law come, for a special treat…. any excuse I can come up with.

  16. Susan Mclaren Blanchet says:

    Hi . I’m going to try to make these cinnamon buns tomorrow. I was given a bread machine. Can I add crushed pecans or walnuts it in with the brown sugar and cinnamon and butter⁉️ Thank you very much

  17. EP says:

    Just got finished with theese… they smell soooo good!! I baked them in muffin tins having seen that suggestion in another recipe. I made them for a large group and thought not having to separate them was a better idea. So easy and they taste wonderful!!!

  18. Amanda Sullivan says:

    Just made these today with my kids and they are perfect! Very easy recipe and instructions to follow. My 6 and 10 year old did most of the work. So soft and yummy! One quick question…how would you suggest storing them once baked? We have a lot left!

    • Rachel Tiemeyer says:

      We’re so happy to hear this worked out well for you. Wrap tightly in plastic wrap and they will sit on the counter for a few days or the fridge. The fridge may dry them out a bit faster, though. Hope that helps!

  19. Eliz says:

    Rachel, I can’t wait to make these for Xmas today! Please tell me at which step do I refrigerate the dough? Before or after rolling and cutting it? I apologize if I missed that step. TY!

  20. Cyn says:

    Could not wait!!!!! This is the only cinnamon roll recipe I will ever make!!! Dough is smooth as silk, and as easy to make as well as eat!!!

  21. Wendy says:

    These are THE ABSOLUTE BEST cinnamon rolls I’ve ever eaten. We used to get cinnamon rolls from a bakery in the mall when we were kids. The smell of that bakery filled the top corner of the mall. Well, my house smells like that right now and I’m absolutely loving it!

  22. Brooke says:

    I’ve never made homemade cinnamon rolls before. I’ve made this recipe twice. Both times they were stellar. Thanks so much for sharing!

  23. Kallista says:

    Ok I’m going to follow recipe exactly this time. My bread machine instructions say to add the wet ingredients first then flour then make an impression in the flour and add the yeast last so as not to touch other ingredients. Should I use the 11/3 cup of water in your recipe to activate the yeast first or just put the yeast directly from the package to the flour impression?

  24. Judy Szabo says:

    Love this recipe. It is my go to recipe as a nice surprise for someone, sorry for your lose someone, hope your recovery is quick someone, and thanks Gramma, those were delicious.

  25. Holly says:

    For anyone asking if you can make this recipe in a stand mixer, yes you can. I got all the ingredients into my bread makes only for it to break down on me. I kneaded 10 minutes won’t doughr hook. Then let sit for 10 minutes and then kneaded another 10 minutes. After I put the doughr in a barely warm over for 30 minutes to rise a bit. Then I rolled them out and baked them and they turned out delicious!

  26. Kallista says:

    If I want to use bread machine / instant yeast of active dry does that change the amount of yeast I should use? I was reluctant to by active dry because most recipes that came with my bread maker say to add yeast last and to keep it separate from the wet ingredients and the instructions on the active dry container say to activate in warm liquid first so to avoid confusion I bought bread machine quick yeast.

  27. Nova says:

    I am looking forward to making these cinnamon rolls, but only have bread flour. Would I have to make any changes to the recipe?
    Thanks in advance,

  28. Becky says:

    These are awesome! My family wipes them out as soon as they are made. The recipe makes a good bit but I have six grandkids and 2 sons and daughters inlaws. I have made them multiple times. Come out perfect and are easy to make. We love them!

  29. Mary Anne says:

    Wow! These are amazing and so easy to make. I was looking for something special but easy for Christmas morning and this is it. I will be making these again and again. Thanks for the recipe!

  30. mikki says:

    I see that the total flour capacity in this recipe Is 4 1/2 c flour. my older Panasonic machines’ total capacity is only 3 1/2 c flour. i’m worried that if I make this recipe it will overflow onto the heating element. does anyone else have this concern? my machine is over 20 years old and still works wonderfully, but it’s recipe section doesn’t have cinnamon roll dough, just crossiant/Danish dough…your recipe has a lot more in it than those recipes do.

  31. Dee says:

    These are AMAZING. And quite possibly the WORST thing I could have ever done was make these rolls as a treat for my family one Sunday morning. Then it became EVERY Sunday morning. NOW, it’s every Sunday AND Wednesday. These are, without question, the BEST cinnamon rolls I have ever had in my life. You cannot eat just one. I can get the recipe to make 36 rolls and they are GONE within 2 hours (family of 5). FIGHTS have broken out over someone eating the last roll. They do not need to be reheated in the off chance they are around long enough to get to room temp because the bread flour keeps them soft after baking. The only thing I changed is that I don’t usually keep powdered milk in the house, so I use -1-1/3C warm milk, and ditch the water AND the powdered milk. I do also add 4oz of cream cheese to the glaze, and no, we do not share.

    • Rachel says:

      I haven’t tried this, but you could look into using coconut oil. Try googling that and see if there any recipes out there. I use it in a lot of baked goods and love the flavor.

  32. Mirelle says:

    Just made them! I can’t believe myself they were made by me. Well, by the machine lol, but my point is… they are amazing!!
    I am from Brazil and have always wantes to try a cinnamon roll. Found this recipe and decided to give it a shot.
    I highly recommend making them. The dough is soooo soft and light. Oh, and I haven’t made the icing. I’m having them with a cup of milk with coffee. Perfect combination.
    I am so happy,
    Thank you,

  33. Denise says:

    These are good but we found them to be a little too sweet. I may try using a bit of salt in the cinnamon mixture or use a cream cheese frosting. But I really enjoyed making them anyway.

  34. Shauna says:

    These rolls are GREAT! I have had to make them 3 weekends in a row! Even my hubby, who doesn’t eat a lot of sweets, is now requesting them! Thanks for an amazing recipe!!

  35. Rachael says:

    Made this recipe without bread flour and used 4.5 cups of all purpose flour and cheated a bit with a store bought cream cheese frosting. It was spot on, easy, and yeilded enough delicious cinnamon rolls to share with the neighbors!

  36. Ashley says:

    Wonderful recipe, these are delicious! Our family will be hanging onto this recipe forever. Thanks so much!

  37. Amy says:

    Just made these & kinda sorta maybe didn’t read the recipe before I started making them. I D idn’t have powdered milk & had already poured in 1 1/3 cup water when I read the part about substituting whole milk instead. But I’m very glad to report that they turned out very yummy despite my mistake. But I’ll definitely make them the right way next time. Thanks for sharing the recipe.

  38. Arielle says:

    I made these over the snowy weekend and to say my husband and I enjoyed these is an understatement. They are delicious and according to all who ate them, better than Cinnabon. Cannot wait to eat them again tonight!

  39. Nancy says:

    I made these, and they turned out perfectly! They were the best rolls I’ve ever had! I even divided the dough in half to make regular rolls and cinnamon rolls. I just rolled one of the halves into a log and cut pieces for rolls. They took a little less time to back than the cinnamon ones. They were SO good! Thanks to this recipe, I feel like a baker!

  40. Jeanine says:

    i made these and they were good! I found a different icing to make – a cream cheese one and omg they tasted good. Thanks for sharing

  41. Ashley says:

    I noticed that there is no sugar in the dough. I’ve never seen a dough recipe without sugar, doesn’t yeast need sugar to rise? I’m new at this 🙂

    • Polly says:

      Wow. I don’t know how I’ve gone this long without noticing that recipe error. I just corrected it. However, it seems like people have been getting along just fine without the sugar!

  42. Sam says:

    I found this on pinterest this morning and have them in the bread machine now! I went looking because we had rolls from a can for breakfast, and it scares me every time I pop those suckers, so I thought there has to be an easier way! Looks like I might have found that way!!!! I’m making them with the intention of freezing, but I think the kids are going to hit the breakfast jackpot and get cinnamon rolls two days in a row 🙂

  43. Linnea says:

    I just made these this past weekend. They were amazing. I could tell as soon as I pulled the dough out of the bread machine. The dough was some of the best dough ever. I divided the dough and rolled into two 9×13 rectangles, brushed on melted butter and filling ingredients. I rolled the dough up long-ways and cut with floss. I ended up with about 24 mini-cinnamon rolls that I baked in a 9×13 for about 20 min at 350 (they all fit and were touching). They came out absolutely perfect. My husband said that they beat Cinnabon hands down. I brought them into my child’s school for teacher appreciation week and everyone loved them. Thank you for sharing!!!

  44. Ashley says:

    About how many cinnamon rolls will this make? I’m making for work and wondering if I should make two batches!

    Thank you! Can not wait to try!

    • Rachel says:

      We would guess 15-20 cinnamon rolls, but it depends on how much you roll it out and how big you make them. Polly says it easily makes two 9×13 pans worth.

      • Dee says:

        I get 36 – 1inch rolls. I cut them with a ruler to make sure they are the same thickness. I put them on a large baking sheet (start placing them in center and work outward toward the edges). They will rise and easily fill the entire pan. I have never done it in 9×13 pans… although that would make it easier to share them that way.

  45. Giannella says:

    Hello!! Thank you for the recipe!!! As Sarah, i would also like to know if its possible to use a regular mixer… thank you!!

  46. Amanda says:

    Have you ever frozen the second batch? Think you could do that to just have a batch on hand when you feel like thawing them out?

  47. Melissa says:

    Can these be prepped the night the night before? If so, at what point would you suggest stopping to put in the frig overnight? Thanks!

    • Polly says:

      Yes! I’ve done this before and what I did was put them in the fridge immediately after I assembled them. The next morning I took them out and let them return to room temperature and even rise a little before baking them. This can take an hour or so depending on how warm it is in your house so give them some time!

  48. Leslie says:

    Instead of using a knife to cut the rolls, you can use dental floss. You just wrap it around the dough in the spot you want to cut, and pull. It keeps the rolls from becoming squished.

  49. Kathy says:

    These rolls look delicious. They may not be the healthiest but at least the recipe has ingredients that a normal person can recognize. Ever heard of “sodium steraroyl” or “Potassium sorbate”? They are two of the ingredients in Pillsbury cinnamon rolls (see below).

    One package of Pillsbury cinnamon rolls contains the dough as well as the glaze. Ingredients include enriched bleached flour, sugar, water, margarine, partially hydrogenated soybean and cottonseed oils, nonfat milk, salt, mono- and diglycerides, soy lecithin, vitamin A palmitate and artificial color. Additional ingredients include high fructose corn syrup, corn syrup, whey protein concentrate, colors, molasses, sodium stearoyl, lactylate, dough conditioner, artificial flavor and citric acid as well as numerous preservatives such as monoglycerides, potassium sorbate, BHT, BHA, polysorbate 60, ascorbic acid, xanthan gum and locust bean gum.

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