Wake up to the smell of fresh bread machine cinnamon rolls filling your kitchen. These pillowy-soft rolls practically make themselves while you sleep, and they’re ready to bake when you are. No kneading, no fuss—just pure cinnamon-sugar bliss that beats anything from the store.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 2 HR 40 MIN
Why You’ll Love This Recipe
Let me tell you—I was skeptical about bread machine cinnamon rolls at first. But after making these every Sunday for the past year, I’m convinced this is the only way to do it.
Your bread machine handles all the hard work. The dough comes out perfect every single time.
These rolls stay soft for days. That’s thanks to the milk and butter in the dough.
You can prep them the night before and bake them fresh in the morning. Your family will think you’re a breakfast hero.
Ingredients
For the Dough
| Ingredient | Amount |
|---|---|
| Whole milk (warmed to 110°F) | ¾ cup |
| Unsalted butter (melted) | 3 tablespoons |
| Granulated sugar | 3 tablespoons |
| Large egg (room temperature) | 1 |
| All-purpose flour | 2¼ cups |
| Instant yeast | 1½ teaspoons |
| Salt | ½ teaspoon |
For the Filling
| Ingredient | Amount |
|---|---|
| Light brown sugar (packed) | ½ cup |
| Ground cinnamon | 2 tablespoons |
| Unsalted butter (softened) | 3 tablespoons |
For the Cream Cheese Frosting
| Ingredient | Amount |
|---|---|
| Cream cheese (softened) | 4 ounces |
| Unsalted butter (softened) | 2 tablespoons |
| Powdered sugar | 1 cup |
| Vanilla extract | ½ teaspoon |
| Milk | 1-2 tablespoons |
Step-by-Step Instructions
Phase 1: Preparing the Dough (5 minutes active time)
Step 1: Check your milk temperature with a thermometer. It should read between 105-115°F—any hotter and you’ll kill the yeast, any cooler and your dough will rise too slowly.
Step 2: Add ingredients to your bread machine pan in this exact order: milk first, then melted butter, sugar, and egg. This liquid layer protects the yeast from activating too early.
Step 3: Pour the flour over the liquids to create a complete layer. This barrier is crucial—it keeps the yeast separate from the liquids until mixing begins.
Step 4: Make a small well in the flour and add the yeast to that well. Sprinkle the salt on the opposite side of the pan, away from the yeast (salt can slow down yeast if they touch directly).
Step 5: Select the “dough” cycle on your bread machine and press start. Most machines take 90 minutes for this cycle—use this time to prep your filling and clean up.
Phase 2: Creating the Perfect Filling (3 minutes)
Step 6: Mix the brown sugar and cinnamon in a small bowl until no clumps remain. Break up any hard sugar pieces with your fingers—lumps will create uneven pockets of spice.
Step 7: Set your softened butter out on the counter. It should be soft enough to spread easily but not melted—think of the texture of mayonnaise.
Phase 3: Rolling and Shaping (15 minutes)
Step 8: When the bread machine beeps, remove the dough—it should have doubled in size and feel soft and pillowy. Punch it down gently to release the air bubbles.
Step 9: Dust your counter with flour and roll the dough into a 12×16 inch rectangle. Keep the thickness even throughout—about ¼ inch thick is perfect. If the dough springs back, let it rest for 5 minutes before continuing.
Step 10: Spread the softened butter across the entire surface, leaving a ½-inch border on one long edge. This clean border helps seal the roll later.
Step 11: Sprinkle the cinnamon-sugar mixture evenly over the butter. I use my hands to distribute it—fingers work better than spoons for even coverage.
Step 12: Roll the dough tightly from the long edge (the one without the clean border), working slowly to keep the spiral even. Too loose and your rolls will unravel during baking. Too tight and the filling will squeeze out.
Step 13: Use unflavored dental floss or a sharp serrated knife to cut the log into 8 equal pieces. Dental floss gives you cleaner cuts—just slide it under the roll, cross the ends over the top, and pull.
Phase 4: The Second Rise (60 minutes)
Step 14: Arrange the 8 rolls in a greased 8×8 inch baking pan, leaving about ½ inch of space between each roll. They’ll expand to fill these gaps during the second rise.
Step 15: Cover the pan with a clean kitchen towel and place it in a warm spot (75-80°F is ideal). The top of your refrigerator or inside your microwave (turned off) works great. Set a timer for 60 minutes.
Step 16: The rolls are ready to bake when they’ve doubled in size and spring back slowly when you poke them with a finger. If they spring back immediately, give them another 15 minutes.
Phase 5: Baking (25 minutes)
Step 17: Preheat your oven to 350°F while the rolls finish their final rise. This timing ensures your oven reaches the right temperature exactly when you need it.
Step 18: Bake for 22-25 minutes until the tops are golden brown and the internal temperature reaches 190°F. The rolls will smell incredible at 15 minutes, but resist opening the oven door—you’ll let out heat and extend the baking time.
Step 19: Remove from the oven and let cool for 10 minutes in the pan. This cooling period lets the structure set so the rolls don’t fall apart when you frost them.
Phase 6: Making the Frosting (5 minutes)
Step 20: Beat the cream cheese and butter with an electric mixer on medium speed for 2 minutes until fluffy. Scrape down the sides halfway through—you want no lumps.
Step 21: Add powdered sugar, vanilla, and 1 tablespoon of milk. Beat on low speed until combined, then increase to medium and beat for another minute. Add more milk, one teaspoon at a time, until the frosting reaches a spreadable consistency.
Step 22: Spread the frosting over the warm (not hot) rolls. Warm rolls help the frosting melt slightly and seep into all the nooks and crannies.
Chef’s Notes
Temperature matters more than you think. I learned this the hard way after a batch of dense, heavy bread machine cinnamon rolls. Always check your milk temperature with a thermometer.
Room temperature eggs mix better. Cold eggs can cool down your dough and slow the rise. Set your egg out 30 minutes before you start.
Don’t skip the second rise. I know it’s tempting to bake them right after cutting, but this second rise is what creates those cloud-like layers.
Use fresh yeast for best results. Yeast loses potency after its expiration date. If you’re not sure, proof it first—mix it with warm water and a pinch of sugar and wait 10 minutes. It should bubble and foam.
Nutrition Information (Per Serving – 2 Rolls)
Calories: 485 | Protein: 8g | Carbohydrates: 68g | Fat: 20g | Fiber: 2g | Sugar: 32g | Sodium: 245mg
Delicious Variations
Orange Cardamom Rolls: Replace cinnamon with 1 tablespoon ground cardamom and add 2 tablespoons orange zest to the filling. The citrus brightens up the spice beautifully. If you love experimenting with bread machine recipes, try this technique with bread machine ciabatta dough too.
Nutty Maple Pecan: Add ½ cup chopped pecans to your filling and use maple syrup instead of milk in the frosting. Toast the pecans first for extra flavor.
Chocolate Lovers’ Dream: Mix 3 tablespoons cocoa powder into your cinnamon-sugar filling and add ½ cup mini chocolate chips. Use chocolate cream cheese frosting on top.
Savory Herb Cheese: Skip the cinnamon-sugar and instead spread the buttered dough with ½ cup shredded cheddar, 2 tablespoons chopped fresh herbs, and a pinch of garlic powder. Skip the frosting and brush with melted butter instead. This works great if you’re already comfortable making bread machine focaccia and want to try something new.
Storage & Reheating
Room Temperature: Keep unfrosted rolls in an airtight container for up to 2 days. They stay softer this way than in the fridge.
Refrigerator: Frosted bread machine cinnamon rolls last 5 days in an airtight container. The frosting keeps them moist.
Freezer: Wrap individual unfrosted rolls in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
Reheating: Microwave individual rolls for 15-20 seconds. For multiple rolls, wrap them in foil and warm in a 300°F oven for 10 minutes.
Make-Ahead Magic: After cutting the rolls, place them in your baking pan, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as directed.
Troubleshooting Common Problems
Problem: Rolls are dense and heavy. Your liquid was probably too hot and killed the yeast. Always use a thermometer and keep milk between 105-115°F. Also check that your yeast isn’t expired—old yeast won’t rise properly.
Problem: Filling leaked out during baking. You rolled the dough too tightly or didn’t leave a clean border on one edge. Next time, roll more gently and leave that ½-inch strip of dough without filling on one long side.
Problem: Rolls didn’t rise during the second rise. Your kitchen might be too cold. Create a warm environment by placing the pan in your oven with just the oven light on, or set the pan over a bowl of hot water.
Problem: Centers are doughy even though the tops are golden. Your oven temperature is too high. Use an oven thermometer to verify accuracy—many ovens run 25°F hotter than the display shows. Lower the temperature to 325°F and bake a few minutes longer.
Problem: Frosting is too runny. You added too much milk or spread it on rolls that were too hot. The frosting should be spreadable but hold its shape. Add more powdered sugar (2 tablespoons at a time) to thicken it, and always let rolls cool for 10 minutes before frosting.
Equipment Essentials
- Bread machine (any model with a dough cycle)
- Instant-read thermometer (for checking milk temperature)
- Rolling pin (or a wine bottle in a pinch)
- 8×8 inch baking pan
- Dental floss or serrated knife (for cutting rolls)
- Electric mixer (for frosting—hand mixer or stand mixer both work)
- Measuring cups and spoons
- Clean kitchen towel (for covering during rise)
Shopping List
Dairy Section
- Whole milk
- Unsalted butter
- Large eggs
- Cream cheese
Baking Aisle
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Powdered sugar
- Instant yeast
- Ground cinnamon
- Vanilla extract
Seasonings
- Salt
Success Secrets
1. Use bread flour for even fluffier rolls. Swap all-purpose flour for bread flour in a 1:1 ratio. The extra protein creates more gluten structure, which means taller, lighter bread machine cinnamon rolls.
2. Brush with butter before the second rise. After placing cut rolls in your pan, brush the tops with melted butter. This creates a golden, glossy finish and adds extra richness.
3. Add heavy cream to the pan before baking. Pour ¼ cup of heavy cream over the rolls right before they go in the oven. This creates the most incredible gooey texture and keeps the bottoms moist.
4. Double the batch and freeze half. The bread machine can handle a double recipe easily. Freeze half the shaped, unbaked rolls for a quick breakfast later—just thaw, rise, and bake.
5. Test your oven temperature. Invest in an oven thermometer. I discovered my oven was running 30°F too hot, which explained years of burnt bottoms and raw centers. This single tool transformed my baking.
