Bread Machine Cinnamon Rolls
Delicious cinnamon rolls from your bread machine! The bread machine does the mixing and kneading. You assemble and bake.
These bread machine cinnamon rolls come together beautifully with very little hands-on work. The machine mixes and kneads the dough to soft, pillowy perfection while you prepare a buttery cinnamon filling and simple icing. They’re tender, fragrant, and just the right amount of sweet.
Perfect for weekend breakfasts, holiday mornings, or anytime you crave a homemade treat, these rolls rise high, bake golden, and stay wonderfully soft. Your kitchen will smell like a bakery long before they come out of the oven.
What You’ll Like About This Recipe
Effortless dough. The bread machine handles the hardest part—mixing and kneading.
Soft, fluffy rolls. The dough bakes into tender spirals with a rich cinnamon filling.
Easy icing. A quick vanilla drizzle finishes the rolls perfectly.
Great for holidays. Perfect make-ahead option for brunch or family gatherings.
Ingredient Notes
- Milk – Lukewarm milk helps activate the yeast and creates a soft dough.
- Egg – Adds richness and structure.
- Vanilla extract – Flavors both the dough and the icing.
- All-purpose flour – Provides the right balance of structure and tenderness.
- Butter – Softens the dough and enriches the filling and icing.
- Salt – Balances sweetness.
- Sugar – Sweetens the dough and helps browning.
- Rapid-rise or instant yeast – Ensures a quick, reliable rise in the bread machine.
- Brown sugar & cinnamon – Classic filling ingredients that caramelize beautifully.
- Pecans – Optional, but add wonderful crunch and flavor.
- Powdered sugar – Forms the base of the easy vanilla icing.
Steps to Make Bread Machine Cinnamon Rolls
- Add the milk, egg, vanilla, flour, butter, salt, sugar, and yeast to the bread machine in the order recommended and run the rapid dough cycle.
- Roll the finished dough into a rectangle on a floured surface and brush with melted butter.
- Mix the brown sugar, cinnamon, and pecans, then sprinkle evenly over the dough.
- Roll tightly, pinch the seam, and cut into slices.
- Arrange the rolls in a greased baking pan and let rise until puffy.
- Bake until golden brown.
- Drizzle the warm rolls with vanilla icing.
Tips
- Use warm—not hot—liquid. Hot milk can kill the yeast.
- Roll evenly. Even thickness ensures the rolls bake uniformly.
- Don’t overbake. Remove the rolls when lightly golden to keep them soft.
Recipe Variations
- Maple cinnamon rolls. Add maple extract to the icing and use half brown sugar, half maple sugar in the filling.
- Orange-scented rolls. Add orange zest to the dough and a splash of orange juice to the icing.
- Double cinnamon version. Increase the cinnamon for a stronger, bakery-style filling.
- Chocolate chip rolls. Add a handful of mini chocolate chips to the filling for a sweeter twist.
Serving Suggestions
- Serve warm with extra icing on the side.
- Add fresh fruit or bacon for a full breakfast spread.
- Pair with coffee or tea for a cozy morning treat.
- Choose to rewarm rolls briefly before serving to restore softness.
How to Store
Room Temp: Store cooled rolls in an airtight container for 2 days to keep them soft.
Refrigerate: Keep in a covered container for up to 4 days; reheat before serving.
Freeze: Freeze baked, unfrosted rolls tightly wrapped for up to 2 months. Thaw and ice when warm.
Reheat: Warm individual rolls in the microwave for a few seconds or in a low oven until soft.
Refresh: Add a drizzle of warm icing or a touch of melted butter to revive leftover rolls.
Bread Machine Cinnamon Rolls
Ingredients
Dough
- 1 cup milk, lukewarm
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 4 tablespoons butter, softened
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 3 teaspoons instant yeast, or bread machine yeast
Filling
- 3 tablespoons butter, melted
- 6 tablespoons brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 to 3/4 cup pecans, finely chopped, optional
Icing
- 2 tablespoons butter, melted
- 3 to 4 tablespoons very hot water, more or less, as needed
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 cups powdered sugar, more or less, as needed
Instructions
- Whisk the milk, egg, and 2 teaspoons of vanilla together until blended. Following the bread machine manufacturer’s instructions for order, add the milk mixture to the bread machine pan along with the flour, 4 tablespoons softened butter, salt, 1/3 cup granulated sugar, and yeast.
- Set your machine on the rapid dough cycle.
- Remove the dough to a lightly floured surface. Roll the dough out to make a rectangle about 10-by-20 inches. Spread the rolled out dough with the 3 tablespoons of melted butter.
- In a small bowl, combine the 6 tablespoons of brown sugar with 1 1/2 teaspoons of cinnamon and the chopped pecans, if using. Sprinkle evenly over the entire buttered surface. Roll up tightly from the long end; pinch seams to seal.
- Cut the roll into 1-inch slices.
- Place the rolls, cut side down, in a greased 9-by-13-by-2-inch baking pan. Cover with a clean tea towel and let rise in a draft-free place for 45 minutes.
- Preheat the oven to 350 F.
- Bake the cinnamon rolls for 20 to 25 minutes, or until nicely browned.
- Remove to a rack to cool slightly.
- Combine the 2 tablespoons of melted butter with 3 tablespoons of hot water and 1 teaspoon of vanilla or vanilla bean paste. Stir in powdered sugar, then add a little more hot water to make an icing you can drizzle over the rolls. If too thin, add small amounts of confectioners sugar. Spoon the icing over the warm rolls.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
