Super Fantastic Cinnamon Rolls (Bread Machine Recipe)

"I have tried countless recipes for Cinnamon Rolls trying to find the perfect recipe. This is it!! I can't ever make enough of these at home! They are so easy to make too - don't you just love bread machines!"
photo by Dani M. photo by Dani M.
photo by Dani M.
photo by Tania N. photo by Tania N.
photo by Jabbasaurus Rex photo by Jabbasaurus Rex
photo by Jabbasaurus Rex photo by Jabbasaurus Rex
photo by Dani M. photo by Dani M.
Ready In:
12 rolls




  • Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start.
  • In separate bowl combine cinnamon and sugar.
  • After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F.
  • Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.

Questions & Replies

  1. this was the best dough thank you
  2. I have two dough cycles on my machine, pizza and pasta (guess I got an Italian model- LOL). The pizza one has a rise segment and the pasta does not. Which do I use for this recipe since the dough is left to rise after making the rolls?
  3. Can the cinnamon rolls be made the night before and be refrigerated and baked the next morning ?
  4. Best dough ive ever made
  5. If you make the rolls a day before baking, would you let the rolls get to room temp before baking?


  1. These turned out awesome! The rolls were very moist and the frosting wasn't too sweet. I took these to work and everybody loved them! Thanks, I will definitely be making these again! Update: I made these again today, but did an orange-roll version. Used 1/2 c milk, 1/2 c orange juice and 1 1/2 tsp. orange zest in the dough. I used 1/4 white sugar, 1 tsp. cinnamon, & 1/4 c butter for the filling and added 1 tbsp. OJ & 1 tbsp. orange zest to the frosting. Delicious!
  2. This is the best cinnamon roll recipe I have ever used ,and at age 65 I have made quit a few ,I have been baking since I was 11 years old .My best friend called me to tell me about this site and this recipe. I made this recipe today just as posted. I made no changes . If you are going to rate a recipe I believe you should make it as written . I give it 5 stars.
  3. I have made countless cinnamon roll recipes. THIS is definitely my new favorite. So easy and soooo delicious. The dough was light and airy but still had a good bite and chew. The filling was perfect. The icing was perfect. I followed the advice of other reviewers and mixed the filling ingredients (butter, sugar and cinnamon) in my kitchen aid. Then just spread it on the dough like a thick icing. No more messy counter! And this also ensured the filling was evenly distributed. Great trick. Another great trick that came from Alton Brown is...during the second rise put the pan of rolls in the oven and a place a pan of boiling water under them. This helps the rolls rise nicely. Be sure to remove them before preheating the oven though! I baked them at 350 for 17 minutes. Ohhh and I halved the recipe and baked them in a 9 inch square baking pan. I roll them out thinly and cut them into one inch rolls. This gives me 10 cinnamon rolls. OMG. So good. Such a treat! Now if we could just get the calories out of these that would be great! ;-)
  4. I've done this several times with 1/2 cup of butter instead of a third. They always taste great and I will never buy cinnamon rolls again. You can even freeze them prior to baking and then leave them in the oven overnight to rise so they are ready to bake first thing in the morning. I also use a different frosting since my husband doesn't like cream cheese.
  5. I've been DYING to make cinnamon rolls and when I had some leftover cream cheese to use up, I was ecstatic to find this recipe! And these are just simply AMAZING!! I added a teaspoon or two of wheat gluten to my flour to help with the rise, and probably gave them more than an hour or even two of resting time. Boy did they rise high! They are delicious, even sinfully so! So very soft and packed with the delicious filling. There's no shortage of anything here! I made my rolls smaller and ended up with almost 2 dozen, rolling, cutting and freezing the second dozen for a future batch. Everyone LOVED these rolls. With or without the icing, they are wonderful. I have tons of frosting left though so I'll probably end up covering everything with the yummy stuff! Thanks so much!


  1. 1/4 cup water added to dough recipe. Baked at 350 degrees for 30 minutes in lower third of oven.


<p>I currently live in Arizona and although when I moved here I was sure I'd hate it - I absolutly love it here! My husband and I have owned our own business for almost 10 years and have a flexible schedule which I love! The most important thing to me right now is my family - I couldn't be happier to be a Mom! I don't want to miss out on a thing! I love to cook. I know it's nerdy, but I am a huge interest in food storage, canning, and emergency prepardness (don't make fun). Give me a wheat grinder and I'm in heaven! I also love photography, everything about the outdoors, sewing, playing cards, and playing with my girls. Pet peeve, by far, is when I am forced to waste time (traffic, waiting in line, etc.) I guess I'm just one impatient woman! <br />src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"&gt;</p>
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