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 or just make our super easy Overnight Cinnamon Roll Casserole instead. Let’s get baking!
Why You’ll Love These Cinnamon Rolls
- The bread machine makes the dough for you. No kneading.
- It yields fluffy results.
- This recipe makes a huge batch of rolls. Great for groups!
- You can make the cinnamon rolls in advance and freeze.
- They are absolutely delicious. 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.
Serve it up with our Spinach and Bacon Quiche or along side Crockpot Ham for a delicious meal!
My Favorite Bread Machine
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.
Ingredients
Here is what you will need to make cinnamon rolls in the bread machine.
Ingredient Notes:
Butter – Needs to be softened. Otherwise the bread machine has a hard time mixing it in.
Flour – Regular all-purpose flour works fine.
Quick Rise Yeast – I have found quick rise yeast yields fluffier results than active dry yeast. But active dry yeast will work as well. Just give the dough more time to rise.
Brown Sugar – I used to use white cane sure but have found I like brown sugar more now. White will work though.
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.
The dough setting on bread machines will vary. For reference, my dough cycle takes around 90 minutes. If yours is much different than mine, this recipe may not work as well.
2. Prepare the Dough
Split the dough into two mounds.
On a floured surface, roll one of the dough mounds into roughly a 18×12-inch sized rectangle. Don’t get too caught up on the size. Aim for a large rectangle.
Using a pastry brush, spread about half of the melted butter over the dough you just rolled out.
3. Add the Filling
In a small bowl, combine brown sugar and cinnamon. Spread about half of the sugar mixture out over the dough you just rolled out. Just enough to cover the surface.
4. Roll and Slice the Dough
With the long edge in front of you, begin to gently roll the dough. Using a sharp knife, slice the rolled dough into roughly 1-inch pieces.
In a prepared baking sheet (either parchment lined or greased), place the cinnamon rolls close together but not touching. This gives them room to rise.
Repeat the steps above with the second mound of dough.
Optional: If you have extra butter leftover, brush the tops of your dough with it.
5. Let Them Rise
Cover assembled dough with a lightweight hand towel and let rise in a warm environment 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.)
Don’t worry if they don’t get much bigger. They will still bake fine!
6. Time to Bake
Bake at 350°F for about 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 done!
Note: If baking in a glass dish, they will need additional time. Probably 3-4 minutes more.
Cinnamon Roll 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 whole 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
Prepare Rolls for the Freezer:
- Prepare the dough, roll it out, add the filling, and shape the rolls as usual. Place them in a baking dish or on a baking sheet lined with parchment paper.
- Tightly wrap the rolls and baking dish in plastic wrap, ensuring no air can get in. Then cover with aluminum foil for extra protection.
- Store in the freezer for up to 3 months for the best quality.
Prepare Frozen Rolls for Baking:
- Thaw: Remove the rolls from the freezer and arrange them on a baking sheet. Cover them loosely with plastic wrap or a clean kitchen towel and let them thaw in the refrigerator overnight.
- Proof: After thawing, place the rolls in a warm spot to rise. This can take 1-2 hours depending on the temperature of your kitchen. A good place for proofing is inside an oven turned off but with the light on.
- Bake: Follow directions as instructed.
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.
Yes, the rolls are very forgiving and will usually bake just fine even if they didn’t rise much.
I prefer to use metal baking sheets because it gives a nice caramelization on the bottom of the cinnamon rolls. However, a glass baking dish will work as well. You’ll need more than one!
Yes, follow the instructions above about combining two small rolls into 1 large one.
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.
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
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 brown sugar (cane 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.
- Make the cinnamon sugar filling: Combine 1 1/2 cups brown sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
- 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 roughly a 18×12-inch rectangle.
- Spread half of the melted butter over the rolled-out dough.
- Sprinkle about 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 roughly 1-inch pieces. The result will be a pinwheel shaped form when turned on its side.
- Place pinwheels on greased metal 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 pan.
- Repeat the steps above with the second mound of dough.
- Cover assembled rolls with a lightweight hand towel and let rise in a warm environment 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 90 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.
- This recipe yields about 25-30 small rolls. Another option is to make large cinnamon rolls. For large rolls, combine two small rolls by unrolling one and attaching it to the end of another. Wrap the dough around itself to form a single large roll.
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!
Oh no, so sorry we missed your comment, Eliz! Refrigerate after rolling and cutting and putting in the pan.
Can one use this recipe for dinner rolls
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/
Has anyone ever frozen their cinnamon buns to make later? Any tips?
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!!!
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!
This makes us so happy to hear! Thanks for sharing, Wendy.
Love!!! My kids keep requesting and love helping make these!
Awesome to hear that!
Why sugar, instead of brown sugar for the filling? That’s a new one…
You could certainly use brown sugar instead.
I’ve never made homemade cinnamon rolls before. I’ve made this recipe twice. Both times they were stellar. Thanks so much for sharing!
Great to hear that, Brooke!
Easy and fast. I’m going to try some. Thanks
Just made these and they are wonderful! Thank you for saving me hours of work.
We love hearing that, Judy. That’s awesome!
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?
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.
Wonderful, Judy. We love hearing that our recipes can be used to bless someone else. 🙂
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!
Thanks for the tips, Holly!
Has anyone successfully tried this recipe without a bread maker?
I did it yesterday in my kitchen aid stand mixer!
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.
I honestly don’t know! Wish I knew more about how yeast works. I’ve just always done it this way and it works. 🙂
Even if the recipe calls for active dry, I always use fast ris ing yeast in my bread machine. Matthew
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,
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.
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!
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!
Love hearing you had success, Sandra! Sorry about your first “learning experience”. Dang, I hate when I do that kind of thing!