Cinnamon rolls in bread machine

There’s nothing quite like warm cinnamon rolls fresh from the oven—soft, fluffy dough spiraled with brown sugar and cinnamon, topped with a creamy glaze that melts right in. The best part? You can let your bread machine do the heavy lifting.

This bread machine cinnamon roll recipe makes it easier than ever to enjoy a bakery-style treat at home. Just throw the dough ingredients into your machine, set it to the dough cycle, and relax while it does the mixing and kneading for you.

 Recipe Summary

• Prep Time: 15 minutes (plus dough cycle)

• Dough Cycle Time: ~1.5 hours (varies by machine)

• Assembly Time: 15 minutes

• Bake Time: 20–25 minutes

• Total Time: About 2.5 hours

• Yield: 12 cinnamon rolls

• Skill Level: Easy

• Appliance: Bread machine, oven

 Ingredients

 For the Dough (Add to Bread Machine in This Order):

(Follow your machine’s instructions for the correct order of wet/dry ingredients. The list below assumes liquids first.)

• ¾ cup (180 ml) warm milk (about 110°F / 43°C)

• ¼ cup (50 g) granulated sugar

• 1 large egg

• ¼ cup (60 g) unsalted butter, softened

• 3 cups (360 g) bread flour (or all-purpose flour)

• 1 tsp salt

• 2¼ tsp (1 packet) active dry yeast

 For the Cinnamon Filling:

• ⅔ cup (130 g) brown sugar, packed

• 1½ tbsp ground cinnamon

• ¼ cup (60 g) unsalted butter, softened

 For the Cream Cheese Glaze:

• 4 oz (115 g) cream cheese, softened

• 2 tbsp unsalted butter, softened

• 1 cup (120 g) powdered sugar

• ½ tsp vanilla extract

• 1–2 tbsp milk (adjust for consistency)

 Instructions

 Step 1: Make the Dough in the Bread Machine

1. Add ingredients to your bread machine pan in the correct order.

2. Select the “Dough” cycle and press Start.

3. When the cycle finishes (typically 1.5–2 hours), the dough should be smooth, risen, and ready to shape.

Pro Tip: If your machine allows, check the dough after 5–10 minutes of mixing. If too dry, add 1 tbsp of milk. If too wet, add a bit more flour.

 Step 2: Prepare Filling & Roll the Dough

1. In a small bowl, mix together the brown sugar and cinnamon.

2. On a lightly floured surface, roll out the dough into a rectangle about 16 x 10 inches.

3. Spread the softened butter evenly over the dough.

4. Sprinkle the cinnamon-sugar mixture evenly on top.

 Step 3: Roll & Cut

1. Starting from the long edge, roll the dough tightly into a log.

2. Cut into 12 even slices using a serrated knife or unflavored dental floss.

Tip: For even rolls, cut the log in half, then cut each half into 6 pieces.

 Step 4: Let Rise

1. Arrange the rolls in a greased 9×13″ baking pan (or two 8″ round pans).

2. Cover with plastic wrap or a towel and let rise in a warm place for 30–45 minutes, until puffy and nearly doubled in size.

 Step 5: Bake

1. Preheat oven to 350°F (175°C).

2. Bake rolls for 20–25 minutes, or until golden brown on top.

3. Let cool for 10 minutes before glazing.

 Step 6: Make & Add the Cream Cheese Glaze

1. Beat the cream cheese and butter together until smooth.

2. Add the powdered sugar, vanilla, and milk. Mix until creamy.

3. Drizzle or spread over warm rolls. Serve immediately for ultimate gooeyness.

 Storage & Reheating

• Room Temp: Store tightly covered for 1–2 days.

• Fridge: Keeps for up to 5 days. Reheat before serving.

• Freezer (Unbaked): Freeze rolls after cutting. Thaw, rise, and bake when ready.

• Freezer (Baked): Freeze in a single layer; reheat gently in microwave or oven.

 Nutrition Information (Per Roll – Approximate)

Based on 12 rolls with glaze. Nutrition will vary based on ingredient brands and quantity.