The bread machine does the heavy lifting (mixing, kneading, first rise)
The dough comes out soft and easy to roll
Rich, buttery cinnamon filling
Decadent cream cheese icing
Great for breakfast, brunch, or dessert
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough
Warm milk
Melted butter
Salt
Sugar
Eggs
All‑purpose or bread flour
Yeast
Filling
Softened butter
Brown sugar
Ground cinnamon
Cream Cheese Icing
Cream cheese (softened)
Butter (softened)
Powdered sugar
Milk or cream
Vanilla extract
Directions
Add the dough ingredients into your bread machine pan in the order recommended by its manufacturer (typically liquids first, then dry, yeast last).
Select the Dough cycle and let the machine mix, knead, and do its first rise.
When the dough cycle finishes, turn the dough out onto a lightly floured surface.
Roll the dough into a rectangle (roughly 12 × 18 in or similar, depending on your machine’s yield).
Spread softened butter over the surface.
Sprinkle evenly with the cinnamon + brown sugar mixture.
Starting with a long edge, roll the dough tightly into a log. Pinch the seam to seal.
Using a sharp knife or dental floss, cut into individual rolls (e.g. 10–12 pieces, or more for smaller rolls).
Place the cut rolls in a greased baking pan, leaving a little space for rise.
Cover and let them rise in a warm spot until puffy (about 25–45 minutes).
Preheat your oven (often 350 °F / 175 °C). Bake the rolls until golden on top (time depends on size – approx. 20‑30 minutes).
While rolls bake, beat together cream cheese, butter, powdered sugar, milk, and vanilla to make the icing.
Remove rolls from oven, let them cool a few minutes, then spread icing over warm rolls so it melts into them.
Servings and timing
Servings: about 10 to 12 standard rolls (or more if you make smaller ones)
Prep + machine time: ~1 ½ to 2 hours (mostly passive)
Final rise + bake time: ~30 to 45 minutes
Total time: ~2 to 2 ½ hours
If your original recipe already includes servings and timing, use that. If not, these estimates are typical for similar recipes.
Variations
Add a pinch of nutmeg or ground cloves to your cinnamon‑sugar filling for warm spice undertones.
Stir in chopped nuts (walnuts, pecans) or raisins on top of the filling before rolling.
Use honey glaze or maple glaze instead of cream cheese icing.
Make mini rolls (cut more pieces) for bite‑size treats.
For a lighter version, reduce butter slightly or use part skim milk (though texture will differ slightly).
Storage/Reheating
Store cooled rolls in an airtight container at room temperature for up to 2 days.
To freeze: assemble the rolls (before baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in refrigerator, then let them rise and bake as usual.
To reheat: warm individual rolls in the microwave for 15–20 seconds or in a 300 °F (150 °C) oven for ~5–7 minutes until warmed through.
FAQs
What if my bread machine doesn’t have a “Dough” cycle?
Use any cycle that includes kneading and rising but stops before baking. Alternatively, use a stand mixer or hand knead until dough is ready, then continue with shaping and baking.
Can I use active dry yeast instead of instant yeast?
Yes — but you may need to dissolve it first in warm liquid and allow a bit more rising time.
Why didn’t my rolls rise much during the final proof?
Maybe your rising environment was too cool. Try placing the pan in a slightly warmed oven (turned off) or warmer room. Also ensure your yeast is fresh.
Can I make the dough ahead of time and refrigerate it?
Yes — after the machine’s dough cycle, you can refrigerate the shaped rolls (covered) for up to 24 hours. Let them come to room temperature and rise before baking.
What size pan should I use?
A 9×13 in (or similar) rectangular pan is common. If using glass, add a few minutes to baking time.
Why is the center of my roll hollow after baking?
Rolling too tightly or overfilling can cause the center to shift. Try a slightly looser roll, or gently press the center right after removing from oven to collapse the hollow.
Can I skip the icing or use another topping?
Yes — you can omit icing or use a simple glaze (powdered sugar + milk), or even a caramel drizzle.
How do I know when the rolls are done baking?
They should be golden on top, and when you tap the center, it should spring back slightly. Also, the internal temperature should be around 190–200 °F (88–93 °C).
Why is my dough too sticky or too dry?
Adjust with small amounts of flour or liquid (milk) during mixing/kneading — many bread machines allow you to observe and tweak during kneading.
Conclusion
These bread machine cinnamon rolls deliver bakery‑style indulgence without the hard work. The machine handles the dough, and the rest is simple shaping, baking, and icing. With just a few tweaks you can customize flavor, size, or toppings. Serve them warm and watch them disappear. Let me know if you want a perfectly tailored version with exact grams or for your specific bread machine!
Make irresistibly soft, fluffy cinnamon rolls with minimal effort—your bread machine handles the dough, and with a few simple steps you’ll end up with warm, gooey rolls topped in cream cheese icing.
Author:Catherine
Prep Time:10 minutes (plus 1.5 to 2 hours in machine)
Cook Time:20–30 minutes
Total Time:2 to 2.5 hours
Yield:10 to 12 rolls
Category:Breakfast, Brunch, Dessert
Method:Bread Machine, Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup warm milk (about 110°F / 45°C)
1/3 cup melted butter
1/2 teaspoon salt
1/2 cup granulated sugar
2 large eggs
4 cups all-purpose or bread flour
2 1/4 teaspoons (1 packet) instant or bread machine yeast
Filling:
1/3 cup softened butter
3/4 cup brown sugar
2 tablespoons ground cinnamon
Cream Cheese Icing:
4 oz cream cheese, softened
1/4 cup butter, softened
1 to 1 1/2 cups powdered sugar
1 to 2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Instructions
Add warm milk, melted butter, salt, sugar, eggs, flour, and yeast to your bread machine in the order recommended by the manufacturer.
Select the Dough cycle and allow it to mix, knead, and rise (usually 1.5 to 2 hours).
When the cycle is complete, turn the dough out onto a lightly floured surface.
Roll the dough into a 12×18 inch rectangle.
Spread the softened butter evenly over the surface of the dough.
Mix the brown sugar and cinnamon in a small bowl, then sprinkle it evenly over the buttered dough.
Roll the dough tightly from the long edge into a log and pinch the seam to seal.
Slice the log into 10–12 equal pieces using a sharp knife or dental floss.
Place the rolls into a greased 9×13 inch baking pan with space between them.
Cover and let rise in a warm place until puffy, about 25–45 minutes.
Preheat the oven to 350°F (175°C).
Bake the rolls for 20–30 minutes, or until golden brown on top.
While baking, prepare the icing: beat together cream cheese, butter, powdered sugar, milk, and vanilla until smooth.
Let the rolls cool slightly after baking, then spread icing over warm rolls so it melts in.
Notes
Add chopped nuts or raisins before rolling for extra texture.Use a pinch of nutmeg or cloves in the filling for added depth.Refrigerate shaped rolls overnight and bake the next morning.Freeze unbaked rolls for up to 2 months; thaw and rise before baking.Swap icing for a simple glaze or maple drizzle if preferred.
