Bread Machine Cinnamon Rolls with Cream Cheese Frosting
Soft, buttery cinnamon rolls made entirely in a bread machine, then baked until golden. The dough combines warm milk, eggs, and vanilla pudding mix for extra richness, while a generous cinnamon-brown sugar filling and silky cream cheese frosting make these irresistible. Perfect for weekend breakfasts, holiday mornings, or when you want homemade rolls without intensive hand-kneading. This version leverages the bread machine's dough cycle to eliminate the most labor-intensive steps, making scratch cinnamon rolls accessible to busy home bakers.
Ingredients
- 1 cup whole milk, warm, 110F
- 2 large eggs, beaten and at room temperature
- 4 tablespoons butter, melted
- 4 tablespoons water, warm, 110F
- ½ 3 1/2 ounce box vanilla instant pudding mix, about 1/4 cup
- 4 cups bread flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 3 teaspoons bread machine yeastactive dry yeast1:1works in machines
5
- ¾ cup butter, softened, for filling
- 1 cup brown sugar
- 3 teaspoons cinnamon
- 2 ounces cream cheese, room temperature, for frosting
- ¼ cup butter, room temperature, for frosting
- 1 cup powdered sugar, confectioners
- ½ teaspoon pure vanilla extract
- ¼ teaspoon lemon juice
Instructions
- 1
Add milk, eggs, melted butter, water, pudding mix, bread flour, sugar, salt, and yeast to bread machine pan in manufacturer's recommended order.
- 2
Run bread machine on dough setting until cycle completes.
- 3
Remove dough to lightly oiled surface and knead to punch down.
- 4
Shape dough into ball, cover with plastic wrap, and rest 10 minutes.
- 5
Roll and stretch dough into large rectangle.
- 6
Mix softened butter, brown sugar, and cinnamon; warm in microwave about 10 seconds until spreadable.
- 7
Spread filling over dough with rubber spatula, reaching close to edges.
- 8
Starting at widest end, roll dough tightly into log.
- 9
Cut log into 1 1/2 inch slices.
- 10
Place rolls in greased 9x13x2 inch baking dish.
- 11
Cover and let rise in warm place 45 to 60 minutes until doubled and rolls touch each other and pan sides.
- 12
Preheat oven to 325F.
- 13
Beat room temperature cream cheese and butter together with mixer.
- 14
Slowly add powdered sugar, then beat at least 12 minutes.
- 15
Stir in vanilla extract and lemon juice.
- 16
Bake at 325F for 20 to 25 minutes.
- 17
Spread frosting over warm rolls and serve warm.
Tips
Ensure all dough ingredients (milk, water, eggs) are at stated temperatures so bread machine cycles properly and yeast activates correctly.
Beat frosting for full 12 minutes after adding sugar to achieve light, fluffy texture that spreads smoothly over warm rolls.
Let rolls rise until they touch each other and pan sides; this prevents drying during baking and creates the characteristic connected texture.
Good to Know
Cover and refrigerate up to 3 days. Reheat in 300F oven 5-10 minutes covered with foil. Unbaked rolls freeze up to 1 month; thaw overnight in fridge, then let rise before baking.
Prepare dough through shaping and freezing step 1-2 days prior. Refrigerate shaped rolls up to overnight; add 10-15 minutes to rise time. Frosting can be made 1 day ahead, covered and chilled.
Serve warm with coffee or milk. Pairs well with scrambled eggs or fruit for brunch. Store leftovers covered at room temperature up to 2 days.
Common Mistakes
Do not skip kneading and resting step to avoid dense, gummy rolls.
Do not under-mix frosting to avoid grainy texture.
Do not under-rise rolls to avoid tough crumb and less rise in oven.
Do not bake above 325F to avoid overdone bottoms and underdone centers.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular yeast instead of bread machine yeast?
Yes, substitute active dry yeast 1:1. Bread machine yeast is finer and may activate slightly faster, but standard yeast works fine in machines. Ensure all liquid temperatures match recipe specs.
What if my dough doesn't rise to doubled in the second rise?
Check that your kitchen is genuinely warm (70-75F ideal). If kitchen is cool, place covered rolls in turned-off oven with light on, or wrap baking dish in warm blankets. Give rolls additional 10-15 minutes.
How long can I keep baked rolls, and can I freeze them?
Keep covered at room temperature 2 days, refrigerated 3 days. Freeze baked rolls up to 1 month unwrapped on sheet, then in airtight container. Thaw at room temperature or reheat wrapped in foil at 300F for 5-10 minutes.