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.
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!
Rachel Tiemeyer says
Oh no, so sorry we missed your comment, Eliz! Refrigerate after rolling and cutting and putting in the pan.
Rebecca Stone says
Can one use this recipe for dinner rolls
Rachel Tiemeyer says
We actually have a bread machine recipe for dinner rolls here. I hope that helps! https://thrivinghomeblog.com/the-best-wheat-rolls-a-bread-machine-recipe/
Ashley says
Has anyone ever frozen their cinnamon buns to make later? Any tips?
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!!!
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!
Rachel Tiemeyer says
This makes us so happy to hear! Thanks for sharing, Wendy.
Linda says
Love!!! My kids keep requesting and love helping make these!
Rachel Tiemeyer says
Awesome to hear that!
Byron Anfinson says
Why sugar, instead of brown sugar for the filling? That’s a new one…
Rachel Tiemeyer says
You could certainly use brown sugar instead.
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!
Rachel Tiemeyer says
Great to hear that, Brooke!
Leny says
Easy and fast. I’m going to try some. Thanks
Judy Taylor says
Just made these and they are wonderful! Thank you for saving me hours of work.
Rachel says
We love hearing that, Judy. That’s awesome!
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?
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.
Rachel says
Wonderful, Judy. We love hearing that our recipes can be used to bless someone else. 🙂
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!
Rachel says
Thanks for the tips, Holly!
Erica says
Has anyone successfully tried this recipe without a bread maker?
Holly says
I did it yesterday in my kitchen aid stand mixer!
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. 🙂
Matt says
Even if the recipe calls for active dry, I always use fast ris ing yeast in my bread machine. Matthew
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.
Sandra says
Without reading direction carefully I made it with bread flour. I had to throw it all in the trash. The dough was to heavy. I redid it today using this wonderful recipe and my bread machine and the dough turned out great!
Rachel Tiemeyer says
Oh no, I’m sorry to hear about your first mishap! I hate it when that happens but thrilled that it worked out the second time, Sandra!
Rachel Tiemeyer says
Love hearing you had success, Sandra! Sorry about your first “learning experience”. Dang, I hate when I do that kind of thing!