The world’s best homemade cinnamon roll recipe…from a bread machine?! You bet your buckets, pal! My cinnamon roll rant on Saturday reminded me how much I really do love homemade cinnamon rolls, and that I really do have the easiest, most delicious cinnamon roll recipe…made mostly in the bread machine! Yes, my $4 bread machine that I got from a thrift store. That one. (But don’t worry, you can still make these suckers without a machine – it just makes your life easier if you have one.) My original cinnamon roll recipe post is so old and so cluttered, I figured it’s time to clean it up and re-post it for the world to enjoy. Thus, I introduce (or re-introduce) to you…
The World’s Best Bread Machine Cinnamon Roll Recipe!
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
SUGAR MIXTURE (I like to add extra sugar & cinnamon!)
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
FROSTING (I like to double this!!)
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer (for me it’s wet ingredients first). Select dough cycle; press Start.
Side note: I LOVE my bread maker, and I got it for $4 from a thrift store! You can find them used pretty darn inexpensively. I don’t use it to actually bake in, but I use it for any recipe that calls for dough; bread, pizza, desserts, rolls, ANYTHING. It’s fabulous.
Meanwhile, in a small bowl, combine brown sugar and cinnamon.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
Roll dough into a 16×21 inch rectangle.
Spread dough with 1/3 cup softened butter (I just smush it around with my fingers)
Sprinkle evenly with sugar/cinnamon mixture. Make sure to get it to the very edges!! (I like to save a little mixture to sprinkle on top of the rolls once they are rolled up.)
Roll up dough from the LONG side of the rectangle (you’ll get more rolls that way!)
Cut into 12-16 rolls. (hint: thicker cuts = taller, thicker rolls. They don’t rise as much as they spread side to side.)
Place rolls in a lightly greased 9×13 inch baking pan (or a bigger pan if you have it). Be sure to space the rolls out in your pan so they don’t touch. You may have to bake them in 2 or even 3 separate pans, depending on how thick you cut them. I like to let them rise for at least 30 minutes (longer = bigger). Sprinkle them with the extra cinnamon sugar mixture if you have any.
Cover and let rise until nearly doubled, about 30 minutes.
(TIP: I like to turn my oven on for 3-5 minutes, turn it off, then cover and let rise in the warm oven – once risen, pull them out before preheating, our you’ll have some funky, potentially burnt rolls on your hands. That would just be sad.)
Bake at 375 degrees until golden brown, about 15 minutes. Don’t over-bake!
While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
(Again, get the printable version of the recipe HERE)
Are you drooling yet? Hope you enjoy this cinnamon roll recipe as much as we do! If you try it and love it, please leave a comment and let us know below!
Happy Rolling 🙂