Name: Bread Machine Cinnamon Rolls
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 24
Ingredients: 1 cup milk; ½ cup butter, softened; ¼ cup sugar; 2 eggs, lightly beaten; ¼ tsp salt; 4 cups all purpose flour; 1 active dry yeast packet; 4 ½ tbsp butter; 1 cup light brown sugar; 1 tbsp cinnamon; 1 pinch salt; ¼ cup cream cheese, softened; 3 tbsp milk; 1 ½ cups powdered sugar

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Hi everyone! Today I’m excited to share with you my recipe for making Bread Machine Cinnamon Rolls.

These cinnamon rolls are so yummy and delicious. They will fill your kitchen with the cozy and comforting scent of cinnamon while they’re baking in your oven. And the best part is, they’re so easy to make with the help of a bread machine!

If you’re like me and have been wanting to make homemade cinnamon rolls for awhile, but just haven’t because all the recipes look too complicated or time-consuming, I’m here to tell you how you can use a bread machine to simplify the process! I’ve been working on putting this cinnamon roll recipe together to make this as easy as possible.

So, let’s get started!

Pin it for later!

How do you make cinnamon rolls in a bread machine?

First, here’s a list of the equipment you’ll need to make these homemade cinnamon rolls:

Special equipment:

Bread machine (I’m using a 20-year old version of this one!)
Rolling pin
A clean surface for rolling out the dough (I’m using a marble pastry board similar to this one, or a silicone pastry mat would work well)

You’ll also need:

Pastry brush for brushing the dough with butter
Small mixing bowls for beating the eggs, and making the cinnamon roll filling and icing
Serrated knife for cutting the dough into rolls
Round cake pan for baking the rolls
A set of measuring cups and measuring spoons
Electric hand mixer for making the cream cheese icing
Nonstick baking spray for greasing the cake pan

Ingredients

These Bread Machine Cinnamon Rolls are composed of 3 different parts: the dough, the cinnamon and sugar filling, and the cream cheese icing. These are the ingredients you’ll need:

All purpose flour
Active dry yeast
Sugar
Light brown sugar
Powdered sugar
Cinnamon
Salt
Milk
Butter
Eggs
Cream cheese

Making the Cinnamon Rolls

Once you’ve gathered all your equipment and ingredients, there are 3 basic steps to making these Bread Machine Cinnamon Rolls:

Make the cinnamon roll dough in the bread machine (about 1 1/2 hours)
Roll out the dough, spread with cinnamon filling, and form the cinnamon rolls (about 20 minutes)
Bake the cinnamon rolls and glaze with cream cheese icing (about 25 – 30 minutes)

A few more tips before getting started:

Plan to start the dough about 3 hours before you’d like to serve the cinnamon rolls. Alternatively, you can make the dough ahead of time and refrigerate it overnight to make the next day.

When making the dough in the bread machine, be sure to add the ingredients in the order recommended by the manufacturer, or the dough may not turn out as expected. Make sure to beat the eggs before adding them as well.

When rolling out the dough, don’t worry if your dough doesn’t roll into a perfect rectangle. Just try to get it close the recommended size, and focus on making the dough a consistent thickness throughout.

When cutting the dough into rolls, cut gently with a serrated knife using a sawing motion. It may take some trial and error to get the hang of it at first. Take your time and have fun with it!

Bread Machine Cinnamon Rolls

CategoryBreakfast

Yields24 Servings

Total Time2 hrs 25 mins

For the dough (yields enough for 2 batches of 12 rolls each):

1 cup milk

½ cup butter, softened

¼ cup sugar

2 eggs, lightly beaten

¼ tsp salt

4 cups all purpose flour

1 active dry yeast packet

For the filling (per batch of 12 rolls):

4 ½ tbsp butter

1 cup light brown sugar

1 tbsp cinnamon

1 pinch salt

For the icing (per batch of 12 rolls):

¼ cup cream cheese, softened

3 tbsp milk

1 ½ cups powdered sugar

Important notes before starting:

This recipe yields enough dough to make two batches of cinnamon rolls, with 12 rolls per batch. I've listed the ingredient amounts for the filling and the icing per batch, in case you want to make the second batch on another day. If you'd like to make both batches at once, just double the amounts listed of each ingredient for both the filling and the icing.

Make the dough in the bread machine

First, add the milk and butter to the baking pan of your bread machine. Then add the sugar, eggs and salt.

Next, add the flour and sprinkle the packet of yeast on top.

Place the baking pan in the bread machine and run the Dough cycle. See the notes below for cycle details.

Once the cycle has completed, turn the dough out onto a lightly floured surface. Divide the dough into two equal halves, shaping each half into a ball. Roll one half into a 12" x 18" rectangle. Reserve the other half of the dough for a second batch of rolls, or for making a small loaf of bread.

Make the cinnamon roll filling

Melt the butter and brush it onto the dough.

Next, make the cinnamon filling by combining the brown sugar, cinnamon and salt. Sprinkle this mixture over the dough.

Beginning with the long side of the dough, roll the dough into a long cylindrical shape. Pinch along the edges of the dough together to seal.

Cut the dough into 12 even slices using a serrated knife to create the rolls. Place the rolls in a greased 9-inch round baking pan. Cover with a clean kitchen towel and let it sit for 15 minutes.

Bake and ice the cinnamon rolls

Bake the cinnamon rolls at 375 degrees F for 20-25 minutes.

While the cinnamon rolls are baking, make the icing. Beat together the cream cheese, milk, and powdered sugar until smooth.

When the cinnamon rolls are done baking, cover them with icing while they're still warm and serve immediately.

Recipe Notes:

The cinnamon roll dough can be saved up to 3 days in the fridge. Wrap the dough tightly in plastic wrap and place it in a storage container before refrigerating. When you're ready to use the dough, let it come to room temperature before rolling it out.
Here is the dough cycle I used for this recipe:
- Preheating: 10 minutes
- First kneading: 10 minutes
- Resting: 5 minutes
- Second kneading: 25 minutes
- Rising: 35 minutes
- Total dough cycle time: 1 1/2 hours