Wake up to the heavenly aroma of homemade cinnamon rolls that rival your favorite bakery treats. This brilliant bread machine method transforms what could be an all-day baking project into a manageable morning indulgence. While your bread machine kneads and proofs the perfect dough, you’ll have time to whip up the luscious cream cheese frosting that makes these rolls irresistible. One bite of these golden, swirled beauties will convince you that homemade truly beats store-bought every time.
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Table of Contents
Why This Recipe Works
The bread machine eliminates the guesswork from yeast dough preparation, ensuring perfect texture every time. The instant vanilla pudding mix creates incredibly tender, bakery-style rolls that stay soft for days. The combination of brown sugar and cinnamon creates that signature sweet-spicy filling, while the cream cheese frosting adds the perfect tangy-sweet finish that makes these rolls addictive.
Ingredients
For the Cinnamon Rolls:
- Milk – Provides richness and helps create a tender texture in the dough
- Egg – Adds structure and creates a golden color in the finished rolls
- Butter – Contributes to the rich, tender crumb and enhances flavor
- Water – Works with milk to create the proper dough consistency
- Instant vanilla pudding mix – Secret ingredient that keeps rolls incredibly soft and moist
- Bread flour – Higher protein content creates the perfect chewy-tender texture
- Sugar – Feeds the yeast and adds subtle sweetness to the dough
- Bread machine yeast – Specially formulated for reliable rising in bread machines
- Salt – Enhances all flavors and controls yeast activity
- Brown sugar – Creates the classic cinnamon roll filling with deep molasses notes
- Ground cinnamon – The star spice that defines these beloved rolls
- Chopped walnuts – Optional addition for extra texture and nutty flavor
- Raisins – Optional traditional addition that adds chewy sweetness
For the Cream Cheese Frosting:
- Butter – Creates a smooth, spreadable consistency when combined with cream cheese
- Cream cheese – Provides the signature tangy flavor that balances the sweet rolls
- Lemon juice – Brightens the frosting and prevents it from being overly sweet
- Vanilla extract – Adds depth and complements the cinnamon flavors
- Powdered sugar – Sweetens and thickens the frosting to a perfect consistency
How to Make Cinnamon Rolls in a Bread Machine
- Place all of the cinnamon roll ingredients in a bread machine.
- Run the dough cycle.
- Remove the dough and knead it enough to punch down.
- Roll the dough into a 17 X 10-inch rectangle.
- Place butter, brown sugar, and cinnamon in a small bowl and mix well.
- Microwave the filling for 10 seconds to make it spreadable.
- Spread the filling over the dough.
- Sprinkle nuts and raisins over the dough.
- Roll the dough into a log and pinch the edge to seal.
- Cut the dough log into 1-inch slices.
- Place the slices cut-side down in a lightly greased baking dish with sides.
- Put the dish in a warm draft-free place and allow the dough to rise until double.
- Bake at 350 for 15 to 20 minutes, until golden brown.
- Place butter and cream cheese in a bowl. Mix together with a mixer.
- Add lemon juice and vanilla. Mix well.
- Slowly add powdered sugar while beating with a mixer.
- Spread the frosting on warm cinnamon rolls.
Chef’s Notes
The key to perfect cinnamon rolls is proper dough hydration and temperature control. If your kitchen is cool, create a warm rising environment by turning your oven to its lowest setting for 2 minutes, then turning it off and placing the pan inside. Quality cinnamon makes a significant difference, so use Saigon or Ceylon varieties when possible.
Make-Ahead and Storage Options
Advance Preparation: Prepare rolls through slicing and arrange in baking dish. Cover tightly with plastic wrap and refrigerate overnight. Remove 30 minutes before baking to come to room temperature, then proceed with rising and baking.
Freezing Options: Unbaked rolls can be individually wrapped and frozen for up to 2 weeks. Thaw completely before final rise and baking. Baked rolls freeze well for up to 3 months when double-wrapped in plastic.
Storage & Reheating Instructions
- Counter Storage: Store covered at room temperature for up to 3 days in an airtight container or breadbox
- Refrigerator Storage: Keep frosted rolls covered for up to 1 week, though texture may firm slightly
- Reheating Method: Brush with melted butter, cover with foil, and warm in a 350°F oven for 15 minutes until heated through
- Microwave Option: Individual rolls can be microwaved for 20-30 seconds, though the texture will be softer
Love Cinnamon? Try these recipes:
- Cinnabon Recipe (Regular Cinnabons)
- Cinnamon Coffee
- Cinnamon Pancakes
- Cinnamon Pretzel Bites
- Cinnamon Pudding Cake
- Cinnamon Stix
- Domino’s Cinnamon Bread Twists
- Taco Bell Cinnamon Twists
Favorite Sweet Breakfast Recipes
Check out my easy bread recipes and the best breakfast recipes here on CopyKat!
Bread Machine Cinnabon Cinnamon Rolls – Easy Copycat Recipe
Ingredients
Cinnamon Roll Dough
- 1 cup milk
- 1 beaten egg
- 4 tablespoons melted butter
- 4 tablespoons water
- 1/2 box instant vanilla pudding (3.4 ounce box)
- 4 cups bread flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons bread machine yeast
Cinnamon Roll Filling
- 1/2 cup butter softened
- 1 cup brown sugar
- 2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup raisins optional
Cream Cheese Frosting
- 8 ounces butter
- 8 ounces cream cheese
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
Cinnamon Roll Instructions
- Place all of the cinnamon roll dough ingredients in your bread machine in the order recommended by your machine's manufacturer.
- Set the machine to run the dough cycle.
- When the cycle is finished, remove the dough and knead it enough to punch down.
- Roll out the dough to a 17 X 10-inch rectangle.
- Place butter, brown sugar, and cinnamon in a small bowl. Mix well.
- Heat the filling in the microwave for 10 seconds to make it spreadable.
- Spread the filling over the rolled-out dough with a rubber spatula. Get as close to the edges as possible.
- Sprinkle nuts and/or raisins over the dough, if using.
- Starting with the widest end, roll the dough into a tight log. Pinch the edge to seal.
- Cut the log into 1-inch slices.
- Place the slices cut-side down in a lightly greased baking dish with sides.
- Put the dish in a warm draft-free place and allow the dough to rise until double.
- Bake at 350 for 15 to 20 minutes, until golden brown.
Cream Cheese Frosting
- Place softened butter and cream cheese in a bowl. Mix together with a mixer.
- Add lemon juice, vanilla, and blend well.
- Slowly add in the powdered sugar, beating with a mixer, until all powdered sugar is incorporated.
- Spread the frosting on the cinnamon rolls when they have cooled slightly.
Good Great!!
made twice in the last week . they are delicious. Got compliments from everyone.
Can I use regular AP flour instead of bread flour?
Bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all-purpose flour. Protein adds strength to dough and enables loaves of bread to rise high.
The trick to getting these REALLY tender is to STEAM bake them… cook as usual but put a pan of water in the oven on the bottom rack. This is how the cinnabon people cook their rolls, in a “special steam oven”.
This is one awesome recipe!! Made this for the first time yesterday to take to our family new years eve gathering and it was a hit! Thanks for posting the cream cheese icing recipe Deborah. It was absolutely awesome!!!
I have been using this recipe for years, and without fail, this is always a huge hit with everyone who tries them. I have even had people offer to pay me to make these for them, and a lot of suggestions to start a business selling cinnamon rolls. I use this same recipe, without the cinnamon filing and frosting, as plain dinner rolls – the little sugar and vanilla pudding mix do not give the dough enough of a sweet taste to be obvious.
I have been using this recipe and only this recipe for Cinnabon’s since 1999! They are to die for and not for those who are counting their calories! Live a little and enjoy the cinnamon”y” ooey gooey goodness and compliments that will come your !
The closest recipe to Cinnabons for the icing is super simple and makes enough for a quick slather when the buns first come out of the oven and then a heavier slather once the buns are a bit cooler
1/2# butter (room temp)
1/2 # cream cheese (room temp)
1#’ powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla
Beat butter & cream cheese with a mixer. Slowly add in all the powdered sugar. Once sugar is all in beat for an additional 12 minutes. Add in the vanilla & lemon juice. Re-beat until; fluffy… Enjoy!!
The leftover icing freezes well ~ that’s if you actually have any left over LOL
Does the “#” stand for “cup?”
pound
Sorry, I just now saw you question.. # stands for pound..
I make a variation of these from frozen bread dough in a bundt pan for a Christmas morning treat. I always get asked about the vanilla pudding addition. It’s strange but it seems to be a necessary ingredient.
These look amazing and I need to try them.
Btw, your site is awesome – total food porn! 🙂 I feel the pounds packing on just by looking at all the pictures.
i tried these from a girl at work, and they were VERY good!!! however the recipie calls for a bread machine. i would love to make them for my family, was wondering if there is another method for making this recipie?
It isn’t the same recipe but https://copykat.com/cinnabons-buns-from-heaven/ may work well for you. ~ Stephanie
These are to die for! Tastes exactly like the real thing. There are other good cinnamon roll recipes out there but this one with the pudding mix is perfect. And it makes the dough much easier to work with. I made 3 batches of these over the weekend since we were snowed in. Shared them with neighbors. They said they are ruined now. Can never eat canned rolls again.