Bread Machine Cinnamon Rolls

Bread machine cinnamon rolls recipe

The Spruce / Cara Cormack

  • Total: 2 hrs 35 mins
  • Prep: 2 hrs 15 mins
  • Cook: 20 mins
  • Machine: 2 hrs
  • Servings: 12 servings

Cinnamon rolls are great for breakfast, brunch, and even dessert. However, they can be labor and time-intensive. Using a bread machine cuts the efforts in half since it makes and kneads the dough.

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.


  • For the Dough:
  • 3 1/3 cups bread flour
  • 1 cup milk
  • 1/4 cup butter (1/2 stick, or margarine)
  • 1 large egg
  • 3 tablespoons sugar
  • 2 teaspoons active dry yeast (or 1 1/2 teaspoons bread machine/rapid rise yeast)
  • 1/2 teaspoon salt
  • For the Filling:
  • 1/4 cup butter (melted)
  • 1/3 cup nuts (chopped and lightly toasted)
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • For the Icing:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Steps to Make It

Note: While there are multiple steps to this recipe, this cinnamon roll dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Dough

  1. Gather the ingredients.

    Ingredients for dough
    The Spruce / Cara Cormack
  2. Add the flour, milk, butter, egg, sugar, yeast, and salt for the dough to your bread machine as recommended by the manufacturer. Program the appliance for the dough cycle. Let the dough be kneaded and produced.

    Dough in bread machine
    The Spruce / Cara Cormack
  3. When the cycle is done, place the dough onto a floured surface. Knead the dough for about a minute, then let it rest for another 15 minutes.

    Dough being kneaded on a cutting board
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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 / Cara Cormack
  2. Brush the 1/4 cup melted butter over the dough to within 1 inch of the edges.

    Brush butter on dough
    The Spruce / 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 / Cara Cormack
  4. Starting on the long side, roll the dough up tightly. Press the edges to seal and form into a 12-inch long, evenly shaped roll.

    Dough rolled into a log
    The Spruce / Cara Cormack
  5. With a knife or 8-inch-long piece of uncoated dental floss, cut the entire roll into 1-inch pieces.

    Raw cinnamon rolls cut from the log
    The Spruce / Cara Cormack

Rising and Baking the Dough

  1. Grease a 13 x 9-inch baking pan.

    Greased 9x13 pan
    The Spruce / Cara Cormack
  2. Place the rolls cut-side down in the pan. Cover and let rise in a warm, draft-free place until they double in size. This will take about 30 to 45 minutes.

    Raw cinnamon rolls in pan
    The Spruce / Cara Cormack
  3. Preheat the oven to 375 F.

  4. Bake the rolls for about 20 to 25 minutes or until golden brown.

    Raw, risen cinnamon rolls in pan
    The Spruce / Cara Cormack

Make the Icing and Frost

  1. Gather the ingredients.

    Frosting ingredients
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  2. Combine the powdered sugar, milk, and vanilla in a bowl. Blend the mixture until it is smooth. If too thin or too thick, add more powdered sugar or milk, respectively, until the desired consistency is reached. 

    Frosting mixed in a bowl
    The Spruce / Cara Cormack
  3. Cool the rolls in the pan for 10 to 15 minutes, then drizzle them with the powdered sugar icing.

    Frosted cinnamon rolls in the pan
    The Spruce / Cara Cormack

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