Bread Machine Cinnamon Rolls

Glazed bread machine cinnamon rolls

The Spruce / Diana Rattray

  • Total: 2 hrs 35 mins
  • Prep: 2 hrs 15 mins
  • Cook: 20 mins
  • Machine: 2 hrs
  • Yield: 12 rolls (12 servings)

Cinnamon rolls are great for breakfast, snack, and even dessert. But they can be labor- and time-intensive. Using the bread machine cuts the efforts in half, relying on your breadmaker to make the dough. From there, you roll it out, sprinkle on the cinnamon-sugar filling, roll up into a log, and cut into buns. Let the cinnamon rolls rise and then bake until puffed up and golden brown. Drizzle with the vanilla icing for that signature finish.


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

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.

  2. Add the ingredients 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.

  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.

Make the Filling and Shape

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

  2. Brush the melted butter over the dough to within 1 inch of the edges.

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

  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.

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

Rising and Baking the Dough

  1. Grease a 13 x 9-inch baking pan.

  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.

  3. Preheat the oven to 375 F.

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

Make the Icing and Frost

  1. Gather the ingredients.

  2. Combine the powdered sugar, milk, and vanilla. 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. 

  3. Cool the rolls in the pan for 10 to 15 minutes, then drizzle them with the powdered sugar icing.

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