Homemade Cinnamon Rolls: A Bread Machine Recipe


Ever since I posted this Bread Machine Cinnamon Roll picture on my Instagram and Facebook, I’ve gotten NUMEROUS requests that I share this mouthwatering recipe.

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!

Is it healthy?

Well, depends on how you define, “healthy.” 🙂

They are homemade with real ingredients from your pantry unlike the roll of Pillsbury Rolls that include mystery ingredients like: soy lecithin, artificial color, high fructose corn syrup, whey protein concentrate, colors, 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.

I think I’d prefer to feed my pregnant body and my toddler a simpler version of cinnamon rolls, wouldn’t you?

But yes, as you can see from the recipe below, they are full of calories and sugar with no sneaky substitutions like a lot of our recipes have.

So are these cinnamon rolls worth it?

This is coming from a pregnant woman in her 3rd trimester but, absolutely! They are fluffy, moist, flavorful, filling, and easy to make if you have a bread machine. When I make them, people go nuts.

So, yes, you should probably make them. Here’s how.

Homemade Cinnamon Rolls: (printable recipe at the bottom of this post)

Place the ingredients for the dough in your machine in the order listed in the recipe below. (Here is the bread machine I use if you’re curious)

Run your machine on a dough cycle. (Mine takes around 2hrs and 20 minutes.)

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

On a lightly floured surface, roll one mound of your dough out into some sort of a rectangle. It doesn’t need to be perfect. To get it flattened out, it might take a few minutes of working with it, but it will get there.

Spread half of the melted butter out on your dough and then top it with half of the cinnamon sugar mixture.

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!

Starting at one of the short ends of your rectangle, roll up your dough.

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!

Brush the outside of your rolled dough with melted butter.

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.
rolls

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.

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!

Repeat the steps above with the second mound of dough.

Cover assembled dough with a lightweight hand towel and let rise for 25-30 minutes.

Bake at 350 for 17-19 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!

Combine ingredients to make icing and spread over warm rolls so it melts into them.

Icing Ingredients:

I’ll be honest, I have never really measured the exact amounts I use to make the icing. I just mix it until it looks like the consistency I like. Add more powdered sugar to thicken or add more milk to thin.

  • 3-4  cup powdered sugar (I end up using about 2/3+ of the bag)
  • 1-2 tablespoons melted butter
  • 1/2 teaspoon vanilla
  • 4-5 tablespoons milk

If you want to prepare the rolls ahead of time, assemble them as normal and then refrigerate for a day or so or freeze them up to a few weeks (maybe longer) for later baking. Just make sure you let them warm up to room temperature and rise a little before baking.

Hope you enjoy these rolls as much as we have.

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!

Check out some other yummy bread machine recipes we have in our recipe index!

Bread machine cinnamon roll recipe. So easy to just let the bread machine make the dough for you and then you do the fun part: baking them!

Print
bread machine cinnamon roll recipe

Homemade Cinnamon Rolls – A Bread Machine Recipe

  • Author: Thriving Home
  • Prep Time: 2.5-3 hours
  • Cook Time: 17 mins
  • Total Time: 3+ hours
  • Yield: 18 rolls

Description

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!


Ingredients

Dough

  • 1 1/3 cup lukewarm water
  • 1 stick of butter, cut into small chunks
  • 5 tablespoons sugar
  • 1 egg
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 1/2 cups bread flour
  • ¼ cup powdered milk
  • 1 tablespoon dry-active yeast

Filling

  • 1 cup sugar
  • 1 1/2 tablespoon ground cinnamon
  • 1/2 cup butter, softened

Icing

  • I’ll be honest, I have never really measured the exact amounts I use to make the icing. I just mix it until it looks like the consistency I like. Add more powdered sugar to thicken or add more milk to thin.
  • 3-4 cup powdered sugar (I end up using about 2/3+ of the bag)
  • 1-2 tablespoons melted butter
  • 1/2 teaspoon vanilla
  • 4-5 tablespoons milk

Instructions

  1. Place the ingredients for the dough in your bread machine in the order listed.
  2. Run your machine on a dough cycle. (Mine takes around 2hrs and 20 minutes.)
  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. It doesn’t need to be perfect. To get it flattened out,it might take a few minutes of working with it but it will get there.
  5. Spread out 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 of the short ends of your rectangle of dough, roll it up.
  8. Brush the outside of your rolled dough with melted butter.
  9. Starting at one end, slice the dough into about 1 inch pieces. The result will be a pinwheel shaped form when turned on its side.
  10. 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.
  11. Repeat the steps above with the second mound of dough.
  12. Cover assembled dough with a lightweight hand towel and let rise for 25-30 minutes.
  13. Bake at 350 for 17 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!
  14. Combine ingredients to make icing and spread over warm rolls so it melts into them.

Notes

If you want to prepare the rolls ahead of time, assemble them as normal and then refrigerate for a day or so or freeze them up to a few weeks (maybe longer) for later baking. Just make sure you let them warm up to room temperature and rise a little before baking.

Also worth noting is that this recipe is in our free e-cookbook, Top 10 Easy Freezer Meals. You can download this, print it off, and have it for future reference when looking for great freezer meals.Click here to subscribe


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Comments

  1. 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.

    • Polly says

      I honestly don’t know! Wish I knew more about how yeast works. I’ve just always done it this way and it works. 🙂

  2. 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,

    • Rachel says

      I’m not sure, Nova. I haven’t tested it that way, but I think it would affect the outcome because Bread Flour is higher in protein.

  3. Lindsay says

    Can you make these without a bread machine? Is it just combining the ingredients and letting it rise?

  4. Christa says

    These are amazing! I get multiple requests from people to make this recipe!

    • Rachel says

      Wonderful to hear that, Christa!

  5. Samantha says

    how much butter is a stick of butter?

  6. 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!

  7. 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!

    • Rachel says

      Thanks for the feedback, Mary Anne. I’m so happy to hear this was a special treat for your family on Christmas morning. 🙂

  8. 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.

  9. Monica says

    Glad I found this recipe. Made these last night…they are delicious. Definitely making them again.

    • Rachel says

      That’s sounds yummy. I don’t see why that wouldn’t work!

  10. 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.

  11. Diane says

    Is there a substitute for the butter? I’d like to find something sweet for a dairy free kiddo.

    • 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.

  12. Pingback: Made From Scratch Cinnamon Rolls | Live. Cook. Teach.

  13. Mirelle says

    Hello!
    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,
    Mirelle

    • Rachel says

      Congratulations, Mirelle! I’m so excited for you and that they turned out well.

  14. 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.

    • Polly says

      Mmmmm. Good idea on the cream cheese frosting, Denise!

  15. 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!!

  16. 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!

  17. Ashley says

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

    • Rachel says

      Thanks, Ashley. This makes us so happy!

  18. Daisha says

    Regular flour, are you talking about self rising?

    • Daisha says

      or All Purpose

      • Rachel says

        All Purpose flour. We need to update that in the recipe, so thanks for your question.

  19. Saren says

    Would it be possible for you to vary the recipe and turn them into sticky pecan buns instead ? Am not a cinnamon fan. Thanks

    • Polly says

      If you have a recipe, the dough should work for it just fine!

  20. 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.

  21. Pingback: 30+ Bread Maker Recipes - The Crafty Blog Stalker

  22. 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!

  23. 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!

    • Rachel says

      Alright! We love hearing success stories. Thanks for leaving a comment, Nancy.

  24. 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

  25. 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!

  26. 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 🙂

    • Polly says

      So glad you found us! Hope the kids enjoy their sweet treat!

  27. 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!!!

    • Rachel says

      Sweeeet!!! Seriously, these kind of comments make our day. 😉

  28. 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.

        • Rachel says

          Thanks for the feedback and ideas, Dee.

  29. 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!!

    • Polly says

      I have never done it outside the bread machine but I know you for sure can. I know Pioneer Woman has a few cinnamon roll recipes. A quick search should find it. Good luck!

      • Giannella says

        Thank you!!!!

      • Dee says

        And when you see how much trouble the PW recipe is… and how LONG it takes… you’ll be right back here. So, maybe, just bookmark this page now. 😉

  30. Sarah says

    Is it possible to make these without using a bread machine? Like with a stand mixer with a dough hook?

  31. 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?

    • Rachel says

      Hi Amanda. I actually did this the last time I made these. I just defrosted them overnight in the fridge. They were great!

  32. 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!

      • Shauna says

        Do you cover them with plastic wrap or anything?

        • Polly says

          At what point? Not sure if I understand your question.

  33. hollie says

    What if I don’t have bread flour?

  34. 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.

  35. 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.

    Read more: http://www.livestrong.com/article/318338-nutritional-information-of-pillsbury-cinnamon-rolls/#ixzz2LBqpKMt9