Bread Machine Cinnamon Rolls

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 10/6/22
Tested by
Danielle Centoni
Danielle Centoni
Tested by Danielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

Learn about The Spruce Eats' Editorial Process
Bread machine cinnamon rolls on a white background

The Spruce Eats / Cara Cormack
Prep: 25 mins
Cook: 25 mins
Kneading and Rising Time: 2 hrs
Total: 2 hrs 50 mins
Servings: 15 to 18 servings
Nutrition Facts (per serving)
224 Calories
9g Fat
32g Carbs
5g Protein
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Nutrition Facts
Servings: 15 to 18
Amount per serving
Calories 224
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 20%
Cholesterol 25mg 8%
Sodium 125mg 5%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 5%
Total Sugars 12g
Protein 5g
Vitamin C 0mg 0%
Calcium 36mg 3%
Iron 0mg 3%
Potassium 88mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cinnamon rolls are great for breakfast, brunch, and even dessert. However, they can be labor and time intensive. Using a bread machine cuts the effort in half since it makes and kneads the dough so you don't have to.

From there, you roll it out, sprinkle on the cinnamon-sugar filling, roll it up into a log, and cut into buns. Let the cinnamon rolls rise one more time and then bake until puffed up and golden brown. Drizzle with the vanilla icing for that signature finish and serve warm for an indulgent treat.

Bread machine cinnamon rolls in a glass casserole dish

"Using the bread machine to make and proof the dough really saves time and effort. I dumped the ingredients in, hit start and didn't have to think about it for an hour and a half. The dough was beautifully puffy and easy to work with. The rolls turned out fluffy and tender." —Danielle Centoni

A Note From Our Recipe Tester

Ingredients

For the Dough:

  • 1 cup milk, warmed (105° to 110°)

  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces

  • 1 large egg, beaten

  • 3 1/3 cups bread flour, more for the work surface

  • 3 tablespoons granulated sugar

  • 1/2 teaspoon fine salt

  • 2 teaspoons active dry yeast (or 1 1/2 teaspoons bread machine/rapid rise yeast)

For the Filling:

  • 1/4 cup melted unsalted butter, more for the pan

  • 2/3 cup nuts, lightly toasted and finely chopped

  • 1/2 cup granulated sugar

  • 2 1/2 to 3 teaspoons ground cinnamon

  • 1/2 to 1 teaspoon nutmeg

For the Icing:

  • 1 cup confectioners' sugar, more as needed

  • 1 to 2 tablespoons milk, more as needed

  • 1/2 teaspoon pure vanilla extract

Steps to Make It

Make the Dough

  1. Gather the ingredients.

    Bread machine cinnamon roll dough ingredients gathered

    The Spruce Eats / Cara Cormack

  2. Add the ingredients to your bread machine in the order recommended by the manufacturer (for example, wet ingredients, dry ingredients, yeast). Program the appliance for the dough cycle.

    Cinnamon roll dough in a bread machine

    The Spruce Eats / Cara Cormack

  3. When the cycle is done, place the dough onto a floured surface. Knead the dough for about 1 minute, then let it rest for 15 minutes.

    Kneading cinnamon roll dough on a cutting board

    The Spruce Eats / Cara Cormack

Make the Filling and Shape

  1. Roll the dough out into a rectangle, about 15 by 10 inches.

    Dough rolled out on cutting board

    The Spruce Eats / Cara Cormack

  2. Brush the melted butter over the dough, leaving a 1-inch border.

    Melted butter brushed on cinnamon roll dough

    The Spruce Eats / Cara Cormack

  3. Mix the chopped nuts, sugar, cinnamon, and nutmeg in a bowl. Sprinkle the mixture evenly over the dough.

    Cinnamon sugar and nuts sprinkled onto dough

    The Spruce Eats / Cara Cormack

  4. Starting on the long side, roll the dough up tightly. Press the edges to seal forming a 15-inch long, evenly shaped roll.

    Cinnamon roll dough rolled into a log

    The Spruce Eats / Cara Cormack

  5. With a knife or 8-inch piece of unwaxed dental floss, cut the entire roll into 1-inch pieces.

    Raw cinnamon rolls cut from the log with dental floss

    The Spruce Eats / Cara Cormack

Rising and Baking the Dough

  1. Grease a 13 x 9-inch baking pan.

    Greased 9 x 13-inch pan

    The Spruce Eats / Cara Cormack

  2. Position a rack in the center of the oven and heat to 375 F.

    Place the rolls cut-side down in the pan. Cover and let rise in a warm, draft-free place until they double in size, 30 to 45 minutes.

    Unbaked cinnamon rolls in pan left to rise

    The Spruce Eats / Cara Cormack

  3. Bake the rolls until golden, about 20 to 25 minutes.

    Raw, risen cinnamon rolls in pan

    The Spruce Eats / Cara Cormack

Make the Icing and Frost

  1. Gather the ingredients.

    Cinnamon roll frosting ingredients gathered

    The Spruce Eats / Cara Cormack

  2. Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk, and the vanilla in a bowl. Stir the mixture until smooth. If too thin or too thick, add more confectioners' sugar or milk, respectively, until the desired consistency is reached. 

    Confectioners' sugar, milk, and vanilla extract in a bowl with a spoon for frosting

    The Spruce Eats / Cara Cormack

  3. Cool the rolls in the pan for 10 to 15 minutes. Drizzle with the icing, and serve warm from the pan.

    Frosted cinnamon rolls in the pan

    The Spruce Eats / Cara Cormack

What Is the Difference Between a Cinnamon Roll and a Cinnamon Bun?

While cinnamon rolls and cinnamon buns are close pastry cousins, the biggest difference is the icing. Cinnamon rolls are commonly topped with a generous smear of sweet vanilla icing, while buns are often not. However, the two names are frequently used interchangeably to describe a cinnamon roll.

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