Cinnamon rolls are light and fluffy sweet rolls or pastries usually served for breakfast. But they are so delicious and irresistible that they are served as a treat or dessert and also eaten anytime during the day.
A bread machine is a great appliance to make a variety of dough and cinnamon rolls dough is no exception. Bread machines have a dough cycle that does all the tasks of mixing, kneading, rising, and getting the dough through its first rise.
A bread machine makes the task of making these rolls easier by making the perfect dough. Once baked a cream cheese frosting is applied while they are hot to give them a nice glaze.
This bread machine cinnamon roll recipe makes the best, eggless, delicious, and flavorful rolls. If you enjoy the Cinnabon rolls, you will love these homemade cinnamon rolls.
The cinnamon rolls dough is made with a few basic pantry ingredients like bread flour, yeast, milk, salt, sugar, and butter. All-purpose flour also works well to make cinnamon rolls in case you are running out of bread flour.
Cinnamon rolls are incomplete without the cream cheese frosting which is made with cream cheese, unsalted butter, and powdered sugar. Both, the cream cheese and the butter must be soft and at room temperature while making the frosting.
Making eggless cinnamon rolls at home involves 3 steps - making dough, rolling and baking it after applying the filling, and topping it with icing.
To make cinnamon rolls dough in the bread machine, place all the wet and dry ingredients in the bread machine pan in the order recommended by your bread machine manufacturer.
Some machines require wet ingredients first and dry ingredients last, and some vice versa. For consistent results, it is best to weigh all the dry ingredients with a food scale. For more details check out this post on how to make dough in a bread machine.
Select and start the dough cycle. Allow the cycle to complete and this will make a well-proofed dough to make cinnamon rolls.
Once the dough cycle is complete, remove it from the bread machine pan and place it on a lightly dusted surface and knead it for a few seconds into a ball. Using a rolling pin, roll it evenly into a rectangle of about 4-5 mm thickness.
While rolling, you can dust the dough if it starts sticking to the surface. I have rolled the dough to a 12-inch by 18-inch size. If it is difficult to roll a large dough ball, you can cut it into two and then roll it into smaller, more manageable sizes.
Apply some melted butter on the rolled dough and then sprinkle a mixture of sugar and cinnamon powder generously to cover it well.
Now, starting from one of the longer edges, roll the dough toward the other edge as tightly as you can. After rolling stretch the loose edge to kind of stick onto the roll. This is to ensure the roll stays well-formed and does not loosen up.
Cut the roll into pieces of 1-inch size or as per your preference. I have used a serrated knife to cut the rolls but you can also use dental floss or a thread to cut it.
After cutting the cinnamon rolls, place them about an inch apart from each other in a baking dish or a casserole dish. Cover the baking tray with another tray, plastic wrap, or a kitchen towel in a warm place and allow it to go through the second rise.
The cinnamon rolls will usually take about 45 minutes to double in size. It depends on the ambient temperature and how long it will take to rise. An oven works well in such situations.
Warm the oven for about 5 minutes using the warm setting or about 170 °F and then place the covered cinnamon rolls tray for rising. The rolls will rise and double in volume in about 30-35 minutes.
Once the cinnamon rolls have been through the final rise, bake them uncovered in the preheated oven at 350 °F for 20 minutes. They will start turning brown and smell delicious!
Remove the cinnamon rolls from the oven with the help of mittens. While the cinnamon rolls are baking in the oven, it is the best time to prepare the cream cheese icing.
Apply the icing generously on the cream cheese rolls while they are hot. This gives the rolls a nice shine and glaze.
The cinnamon rolls can be made using all-purpose flour or bread flour.
Instead of brown sugar, you can use regular cane sugar as well.
I have made the cinnamon rolls dough in the 2 lb. Hamilton Beach Artisan bread maker using the dough cycle. This recipe should work well in any bread machine as all of them have the dough cycle.
A big board is handy for rolling the dough with a rolling pin. A serrated knife is needed to cut the rolls. Once you allow them to go through the final rise, you will bake the cinnamon rolls in the convection oven.
You can also bake the cinnamon rolls in an air fryer if you are making a smaller batch.
Homemade cinnamon rolls can stay at room temperature for 3-4 days. If you want to keep them longer then they can be stored in the refrigerator for about a week. When you are ready to serve, just reheat them in the microwave for a few seconds.
Cinnamon rolls can be made ahead of time and unbaked cinnamon rolls can be refrigerated for a day. When you are ready to bake, allow them to come to room temperature and go through the final rise before baking.
- Measuring the flour with a measuring cup can give inconsistent results as the cup can be tightly packed while scooping the flour. So it is best to weigh the flour for a consistent result.
If you enjoyed this recipe, you may also like
- Pumpkin bread rolls
- Cinnamon ice cream
- Burger buns
- Dinner rolls
- Carrot cake
- Cheesy garlic pull-aparts
- Indian breakfast recipes
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Bread Machine Cinnamon Rolls
For making dough
For the filling
For the icing
- 4 oz Cream cheese (room temperature)
- 4 tablespoon Butter (unsalted, room temperature)
- 1 cup Powdered sugar (or icing sugar)
Make dough in bread machine
- Add the wet and dry ingredients (for the dough* list) in the bread machine container in the order recommended by your bread machine manufacturer.
- Close the lid and select the "Dough" cycle
- Once "Dough" cycle completes, remove the dough on a lightly floured surface and knead for a few seconds.
Shaping the dough
- Roll the dough to about 0.5 centimeter thickness, 18 inch * 12 inch in dimension.
- Apply the butter on top of the rolled dough with the help of a basting brush.
- Mix sugar and cinnamon powder in a bowl and apply it generously on top of the dough and spread it evenly.
- From the longer edge, roll the dough along with the filling into a tight roll.
- Cut the roll into rolls of about an inch in size using a serrated knife and place them in the baking tray.
Second rise and baking
- For the second rise, cover the tray with another tray and place in a warm place or in an oven for about 40 minutes or until they double in volume.
- Preheat oven to 350 °F with the rack at mid-level.
- Bake them uncovered for about 20 minutes or until they turn golden brown.
- Remove the tray from the oven.
Apply cream cheese icing
- Blend the cream cheese, butter, and powdered sugar with a hand blender whisk attachment until it is smooth and fluffy.
- Apply the icing on the cinnamon rolls while they are warm.
- For consistent results, weigh the flour while making the dough.
- Bread flour or all-purpose flour can be used to make these rolls.
- For a nice glaze, apply the cream cheese frosting when the rolls are hot.
- Dough can also be kneaded in a stand mixer and then proved in the instant pot or oven for about 1 hour before shaping into rolls.
- Check out this post for detailed instructions on how to knead dough in stand mixer and proof it in the instant pot.
- Follow the remaining steps starting from "shaping the dough"