Print

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Homemade Cinnamon Rolls – A Bread Machine 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.

Yield: 22 rolls 1x
Prep: 1-2 hoursCook: 17 minutesTotal: 3 hours 17 minutes
Units:
Scale:

Ingredients

Dough

  • 1 1/3 cup lukewarm water
  • 1 stick of room temperature butter, cut into small chunks
  • 5 tablespoons sugar
  • 1 egg
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour
  • 1 tablespoon quick rise yeast

Filling

  • 1.5 cups sugar (brown sugar works great too!)
  • 2 tablespoons ground cinnamon
  • 1/2 cup (1 stick) butter, melted

Icing

  • 34 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 45 tablespoons milk + 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!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. 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 ingredients. 
  2. Run your machine on a dough cycle.
  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. 
  5. Spread 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 long ends of your rectangle of dough, roll it up.
  8. 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.
  9. Place pinwheels on greased 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.
  10. Repeat the steps above with the second mound of dough.
  11. Cover assembled rolls with a lightweight hand towel and let rise for 25-30 minutes.
  12. Bake at 350 for 17-20 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!
  13. 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. When you use quick rise yeast, it doesn’t need much longer than this to rise. 

If using a glass baking dish, allow for a few extra minutes when baking. 

© Author: Thriving Home
Cuisine: American Method: Breadmaker and Bake