Glazed Cinnamon Rolls - Bread Machine

Total Time
2hrs 50mins
Prep 2 hrs 30 mins
Cook 20 mins

The bread machine makes these rolls easy! I usually make them at night and refrigerate them to bake for the next day's breakfast. Adapted from Betty Crocker's Bread Machine Cookbook. Prep time listed includes the dough mixing time and rising time.

Ingredients Nutrition


  1. Place water, 2 Tablespoons butter, bread flour, 1/4 cup white granulated sugar, salt and yeast in the bread machine and start on dough cycle.
  2. Once dough is complete, roll out into a 9" square on a lightly floured surface.
  3. Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together (I mix it in a measuring cup).
  4. Spread 2 Tablespoons softened margarine over the dough and sprinkle with the cinnamon mixture.
  5. Roll up tightly into a log and pinch the edges to seal.
  6. Cut into 1" slices and place in a greased 9"x9"x2" square pan (brownie pan).
  7. Cover loosely with plastic wrap and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.
  8. Preheat oven to 375°F and bake 20 minutes or until golden brown.
  9. Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.


Most Helpful

I just made these and they're tasty. Mostly, I'm surprised by how PERFECT the directions are. Usually, you have to tweak or go by instinct with a recipe but this one is SPOT ON in terms of timing and quantities.

The only thing I didn't like was the frosting, WOW was it thick and powerfully sweet, but that's just a matter of taste, I suspect.

One note for rookie bakers: when the dough comes out of the bread machine, the gluten has seized from kneading. I couldn't figure out why the dough wouldn't roll out for me, it would just spring back into a ball. I looked it up and let it rest for 30-40minutes and I was able to roll it out just fine when I came back. FYI!

Geca July 31, 2010

This is another great icing recipe that would compliment your cinnamon rolls. ICING 8 tablespoons margarine 1 1/2 cups powdered sugar 1/4 cup cream cheese 1/2 teaspoon vanilla 1/8 teaspoon salt

It's all good March 01, 2006

Besides making the best cinnamon rolls ever, I find that the dough is extremely versatile. I've used the same dough recipe to make coconut rolls (coconut filling: grated coconut, sugar and milk boiled down to make a thick filling), added chopped pineapple to it to make pina colada rolls. I've even made jalapeno cheese rolls with chopped jalapenos, red onions, red and yellow bell peppers and Sargento brand shredded 6-Cheeses (or something like that).
I can't bake fast enough the way they're gobbled up by my big family! I even cut the dough into rectanges, and wrapped them around all-beef franks with ketchup and butter. Praises all around for these too!

Carolyn #6 September 18, 2010

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