Indulge in the sweet delight of homemade Bread Machine Cinnamon Rolls. This recipe uses a bread machine to knead and proof the dough, ensuring a perfect, fluffy texture every time. The result? Soft, gooey, melt-in-your-mouth cinnamon rolls that are just as good as any bakery's. This recipe is suitable for making 12 medium-sized rolls and will take about 3 hours from start to finish. Step-by-step photos included for easy follow-along.
Today, I’m sharing my favorite bread machine cinnamon roll recipe.
If you're anything like me, you love the smell of freshly baked bread wafting through your home.
It's one of those simple pleasures that can instantly lift your spirits. And when that bread happens to be cinnamon rolls, well, it's like a little slice of heaven.
Now, I know what you're thinking: "Cinnamon rolls? I don’t have time for that!"
But that's where our handy dandy bread machine comes in. This magical appliance does all the heavy lifting, turning a potentially time-consuming baking project into a deliciously approachable task.
Cinnamon rolls from the bread machine are easy, delicious, and surprisingly easy. My 10-year-old can handle the task, so I know you can too.
Stick around, and I'll show you how it's done!
Ingredients for Homemade Cinnamon Rolls
- Whole Milk: If you're out of whole milk, you can substitute it with 2% milk. I haven’t tested this with non-dairy milk.
- Large Eggs and Egg Yolk: Eggs add structure and richness to the dough.
- Unsalted Butter: You can use salted butter if that's what you have. Just reduce the added salt in the recipe.
- Oil: The oil keeps the dough moist and tender. Any neutral oil like vegetable, avocado, or canola oil will work.
- Vanilla Extract: This makes the bread machine cinnamon roll dough magical! Use the best quality you can.
- All-Purpose Flour: You could substitute with bread flour for a chewier texture.
- Granulated Sugar: Sugar sweetens the dough and helps it brown when baking.
- Bread Machine Yeast: This specific yeast is designed for bread machines, but you can also use rapid-rise yeast.
- Salt: Make sure you are using fine salt.
- Unsalted Butter: You can use well-softened butter or melted butter.
- Brown Sugar: Brown sugar gives the filling its classic caramel-like flavor. If you don't have brown sugar, you can substitute with granulated sugar.
- Ground Cinnamon: This is what gives cinnamon rolls their signature flavor.
Cream Cheese Frosting
- Cream Cheese: Cream cheese icing is tangy and creamy. Make sure you use softened cream cheese..
- Powdered Sugar: This sweetens and thickens the glaze. If you don't have powdered sugar, you can blend granulated sugar until it's a fine powder.
- Vanilla Extract: Vanilla adds flavor to the glaze. You can omit it or substitute it with another extract like almond or maple.
- Whole Milk: Milk thins the glaze to the right consistency. You can substitute it with any other type of milk or even water if you're in a pinch.
Step by Step
Ready to make this cinnamon roll bread machine recipe? Let’s get started!
While they're proofing, preheat the oven to 375° F. Once ready, bake the cinnamon rolls for 15 to 20 minutes, or until you see a beautiful golden brown color.
In a stand mixer, beat the cream cheese until smooth, then add powdered sugar and mix until it's all incorporated. Stir in the vanilla and milk, adding more milk if needed to get the consistency just right.
After baking, let the cinnamon rolls cool in the pan for about 10 minutes, then drizzle that delicious glaze on top.
Tips & Tricks
- Dough Consistency: The cinnamon roll bread machine dough should be slightly tacky to the touch. If it's too sticky, add a little more flour; if it's too dry, add a bit more liquid.
- Rolling the Dough: When rolling out your dough, aim for a rectangle of about 13x9 inches. This will give you the perfect spiral in your cinnamon rolls.
- Frosting Tip: For that classic gooey texture, frost your cinnamon rolls while they're still warm. This allows the frosting to melt into the rolls.
- Storage: Cinnamon rolls are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
Is bread flour or all purpose better for cinnamon rolls?
For this recipe, it's best to use all-purpose flour. Bread flour has more protein and will create a chewier texture that might not be as fluffy as desired for cinnamon rolls.
What is the best way to store cinnamon rolls?
Cinnamon rolls are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage. Some people will leave glazed cinnamon rolls out, but I prefer to refrigerate them due to food safety issues once they have been glaze.
If freezing them, make sure to wrap each roll tightly with plastic wrap and then place them in a freezer-safe bag. When ready to eat, thaw and reheat in the microwave or oven.
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More Bread Machine Recipes to Try
- If you're after a luxurious treat, our Bread Machine Brioche is a rich, buttery delight that's perfect for an indulgent breakfast or brunch.
- Our Bread Machine White Bread is a classic staple, yielding a fluffy interior and a crispy crust that's ideal for everything from sandwiches to toast.
- Elevate your burger game with our Bread Machine Burger Buns, offering the perfect balance of softness and structure to hold all your favorite toppings.
- Finally, our Bread Machine Dinner Rolls are the ultimate side dish, providing soft, pillowy rolls that are a hit at any meal.
Bread Machine Cinnamon Rolls
- Bread Machine
- 1 ½ cup whole milk
- 2 large eggs
- 1 egg yolk
- 4 tablespoons unsalted butter
- 2 tablespoons oil
- 2 teaspoons vanilla extract
- 4 cups all-purposed flour
- ½ cup granulated sugar
- 2 teaspoons bread machine yeast or rapid rise
- ¾ teaspoon salt
- ½ cup unsalted Butter melted or very well softened
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 - 3 tablespoons whole milk
- Pour the milk into the pan for your bread machine. Add the eggs, egg yolk, butter, oil, vanilla, flour, sugar, yeast, and salt.
- Process on the dough cycle according to the manufacturer’s instructions.
- Grease a 13 x 9 baking dish with oil.
- Turn the dough out into a lightly floured surface and roll the dough out into a 13” rectangle.
- Brush the dough with the butter.
- Combine the sugar and cinnamon in a small bowl and sprinkle over the dough.
- From the long side, roll the dough into a log and cut in 12 rounds using a serrated knife.
- Arrange the rounds in the greased baking dish. Cover with a damp towel and let proof in a warm space for 35 minutes.
- Preheat the oven to 375° F. Bake the cinnamon rolls for 15 to 20 minutes, until golden brown.
- While the cinnamon rolls are baking, make the glaze by beating the cream cheese in the bowl of a stand mixer until smooth. Add the powdered sugar, and beat until incorporated. Stir in the vanilla and milk, adding more milk as necessary to achieve the desired consistency
- Let the cinnamon rolls cool for 10 minutes in the pan, and then drizzle the glaze on top.
- Serve warm.