Bread Machine Cinnamon Rolls

I can’t even begin to count the number of times I’ve made these Bread Machine Cinnamon Rolls. 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!

 

Mom’s Cinnamon Rolls

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. Serve it up with our Spinach and Bacon Quiche for a delicious meal!

P.S. If you value made-from-scratch baked goodies but lack the time, consider trying a Wildgrain Subscription! We have written a thorough Wildgrain Review here.

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.

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.

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. In fact, I use it in our Ham and Cheese Crescent Roll recipe. 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.

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.

3. Roll and Slice Them

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

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 17-20 minutes or until lightly brown on top (they will need longer if you’re baking them in a casserole dish instead of a sheet pan). Tap the middle of the roll to see if it bounces back. If it does, it’s probably done!

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.