Bread Machine Cinnamon Rolls

Square overhead photo of a bread machine cinnamon roll on a plate with a fork.

Bread Machine Cinnamon Rolls

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.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword bread machine

Prep Time 20

Cook Time 15

Making the Dough and Rising 2 25

Total Time 3

Servings

Calories 488kcal

Author Wendy Polisi

Equipment

Bread Machine

Ingredients

Dough

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

Filling

½ cup unsalted Butter melted or very well softened
1 cup brown sugar
1 tablespoon ground cinnamon

Glaze

4 ounces cream cheese at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
2 - 3 tablespoons whole milk

US Customary - Metric

Instructions

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.

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