Bread Machine Cinnamon Rolls
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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.
Fear not – 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.
Serve it up with our Spinach and Bacon Quiche or along side Crockpot Ham for a delicious meal!
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 or Dinner 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 turns out fine when I nestle the yeast in right on top of the ingredients.
I use this machine for other bread machine recipes like:
- Bread Machine Hamburger Buns
- Bread Machine Wheat Rolls
- Panini Bread
- Pita Bread
- Ham and Cheese Crescent Rolls
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 or glass baking dish. 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 dish dish instead of a metal 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.
Freezing Cinnamon Rolls
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.
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.
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.
What to Serve with Cinnamon Rolls
FAQs
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!
I prefer to use metal baking sheets because it gives a nice caramelization on the bottom of the cinnamon rolls. However, a 9×12 glass baking dish will work as well.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Bread Machine Cinnamon Rolls
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 cups lukewarm water (110-115°F is perfect)
- 1 stick (8 tablespoons) room temperature butter, cut into small chunks
- 5 tablespoons sugar
- 1 large egg
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- 1 tablespoon quick rise yeast
Filling
- 1 1/2 cups sugar (brown sugar works great too!)
- 2 tablespoons ground cinnamon
- 1 stick (8 tablespoons) butter, melted
Icing
- 3–4 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 4–5 tablespoons milk, plus 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! I also opt for quick rise yeast vs. active yeast now.
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Instructions
- 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 flour (don’t let it touch the wet ingredients).
- Run your machine on a dough cycle.
- 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.
- Spread half of the melted butter over the rolled-out dough.
- Sprinkle half of the cinnamon sugar over the melted butter making sure to cover as much surface with the filling as you can.
- Starting at one long ends of your rectangle of dough, roll it up.
- 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.
- Place pinwheels on greased metal baking sheet or in a 9×12 glass baking dish. 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 pan.
- Repeat the steps above with the second mound of dough.
- Cover assembled rolls with a lightweight hand towel and let rise for 25-30 minutes.
- Preheat the oven to 350°F. Bake for 17-20 minutes or until lightly brown on top (add a few extra minutes if using a glass dish). 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.
Notes/Tips
- Every bread machine is a bit different. The dough setting on mine is 45 minutes. This is the first rise. The second rise will be after you assemble the rolls.
- I prefer to use a metal baking sheet but if you are using a glass baking dish, allow for a few extra minutes when baking.
- 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.
Amazing recipe
Thanks Makayla! Glad you enjoyed it.
Do you just measure out 4.5 cups flour or weigh it out in grams or ounces?
When I measure the flour, I always whisk it in the bag to fluff it and then lightly scoop it out. I know weighing the flour is the gold standard but most people don’t have a scale. This has worked for us many times over!
I’ve been making this recipe for awhile. It is amazing and everyone loves them.
I often make them as a gift for friends.
I’m planning to make them for my card group. I will have to make them then refrigerate over night.
Do you have any idea how long they will take to come to room temperature and rise before baking?
Hi Judy! I hope your card group loves them as much as everyone else! As for how long to rise — It really depends on the temperature and humidity of your home. I like to put mine under a warm light, cover with a light weight hand towel and I give it about an hour. Don’t get too worried if they don’t rise up as much as you are used to. They will still rise and expand as they bake.
I make these all the time, they are huge in my family. But my Grand-daughter wants raisins in them, when and how do I add them?
Hi Lavetta. We haven’t tried them with raisins. If you do, please let us know how they turn out and when you added them!
I used raisons in mine as a cinnamon roll for me requires them. I add them to the cinnamon sugar at the roll up stage but first we take the raisins, put them in a bowl with water to cover, with cinnamon and vanilla to taste, cover lightly and microwave them on high for 3-4 minutes depending on power then let them cool. Drain and pat dry then add to the rolls. This step helps prevent raisin scorching during cooking and maintains the softness of the roll.
Thanks so much for the details on how you add raisins. Sounds wonderful!
Other than my personal preference for cream cheese icing over normal icing, These are awesome! For reference I used my WestBend bread maker (model 41300) and baked them in a 9×13 glass casserole dish.
I’ve made them twice now with no issues!
Hi Taylar. So glad you enjoyed these. Thank you for leaving a detailed review. I’m sure it will help others to know your specifics.
This is a great recipe. They turned out absolutely perfect. The rolls remind me of the cinn buns my mom and dad made when I was a young child. These bring back the wonderful memories of how we could hardly wait for them to cool.
So glad you enjoyed these and they brought back good memories Pam! Thanks for leaving a review.
First time trying cinn rolls. I usually make dinner rolls at holidays but my kids wanted cinn rolls instead. First off the Dough was sticky and wet when doing rise in bread maker. I knew from reg rolls this was not right. I had to add flour in the bread machine and mix it by hand it is perhaps my fault as I used bread flour by accident and I was not meticulously measuring my 4 cups of flour. Adding more flour did the trick dough ended up perfect
Part two It’s much harder to roll the dough with all the filling than I realized. Perhaps it was the bread flour but these dough balls just wanted to puff up and not lay flat. And when I put the melted butter for the filling it seemed to make the dough really soggy and kinda slimy. I rolled them so poorly I needed to scrap and roll the two ends on each log again they just ended up being wet butter blobs of dough with sugar mix in them. I baked them in casserole dish and they ballooned up and it’s looking good. I also tried adding jam to the other dough half and boy was that a mess wet butter jam oozing all over. I think most of the problems are due to my lack of practice rolling dough and putting too much wet filling. Also I always use butter sub like earth balance because my son is allergic to dairy and I did not have issues doing this here. I think I made the icing a bit too wet but it tasted great just so sweet wow. These baked for 25 min and the dough was just cooked and squishy inside which was good. Just browned on edges. Overall it’s a great recipe and the taste was wonderful sweet oozy yum and I’m glad my son was able to enjoy a dairy free dessert. Also we enjoyed the regular cinnamon filling over the strawberry which remained a bit too wet and rolls lost their shape due to my horrible rolling skills. The taste was good and fruit added tartness( I just don’t love baked fruit personally even pies etc ) The Regular cinn rolls really looked so beautiful in pan and tasted amazing and I will make these again and get better at rolling filling and cutting and perhaps add a little less liquid to dough. Thank you for sharing this recipe!
Thanks for the review Natalie. I’m sure you’ll get better at rolling the more you make them!
What size pan works best for this? Are the rectangles 12″wide and you get 12-1″ rolls to put in a 9×13 pan? with 3 across and 4 down? So it makes 2 pans of these or ?
Hi Marty. The recipe makes 22 cinnamon rolls, so you can bake them in varying dishes. You could put 11 cinnamon rolls in 9×12 casserole dishes or use baking sheets of different sizes to bake them.
Made this twice already and it’s a hit with the family. Definitely my go to recipe for cinnamon buns.
Yay! Glad you’ve found a hit recipe Anne! Thanks for taking the time to leave a review.
Easy to follow recipe with simple ingredients and smell and taste delicious!
So glad you enjoyed these Angela. Thank you for taking the time to leave a review!
My family is obsessed with these. I don’t make them often cause I don’t always have 3-4hrs to spare but I don’t usually have left overs
Love to hear of family food obsessions over our recipes! Thanks for taking the time to leave a review.
I have made these twice in my bread maker. They come out perfect. The icing is great… this time I made cream cheese icing. I am also freezing half of rolls to bake at a later time…most likely next weekend. Thank you for this great, solid, easy to follow recipe.
Thank you for taking the time to leave a review Michelle. We’re so glad you found the recipe and have had great success.
I like the idea of freezing half of the rolls. Do you freeze the dough after they’re sliced and have risen on the sheet pan?
Hi Sarah, yes. You let them rise and then freeze. 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.
I was just going to ask about freezing them since it’s just me and the temptation would be too much. I will put 4-5 in an oven proof container and freeze them that way. I’ll let you know how they turn out.
Yes, would love to know how they turn out!
Followed the recipe as written with the exception of using a 50/50 mix of white flower, and whole wheat. Additionally, upon splitting the dough to make the pinwheels, I used the cinnamon/sugar on one, and strawberry jelly in the other. Both were excellent and it was a toss-up on which were best
Ooh, thanks for the suggestion of the strawberry jelly. That sounds delicious!
These were easy to make with my bread machine and they were delicious!!!
So glad you enjoyed them Bertha! Thanks for leaving a review.
I used the exact recipe except I didn’t cut it into rolls. I made two big rolls and ….made a king cake because it’s Mardi Gras time in New Orleans! It came out great.
So fun! Thanks for sharing Sid.
Good recipe. Cinnamon rolls light and tasty. I added walnuts and raisins to filling and used spatula to spread softened butter on rolled out dough. I kneeded dough before rolling it out to help it lay better
Hi Jan. Thanks for taking the time to let us know of your additions and techniques. Glad you enjoy the cinnamon rolls!