Bread Machine Cinnamon Rolls with Vanilla Pudding
Copycat Cinnabon-style cinnamon rolls made easy with a bread machine for the dough. This recipe combines instant vanilla pudding in the dough for subtle flavor and tender crumb, filled with cinnamon-brown sugar butter and optional nuts or dried fruit. The dough rises in a warm oven before baking until golden. Perfect for weekend breakfasts, brunch entertaining, or whenever you want bakery-quality rolls at home without extensive hand-kneading. This version streamlines the process by using bread machine automation while keeping the signature sweet, spiced filling that makes Cinnabon rolls irresistible.
Ingredients
- 1 cup milk, room temperature
- 1 egg beaten
- 4 tablespoon butter, melted
- 4 tablespoon water
- 1 box (3.5 ounce) instant vanilla puddinginstant butterscotch pudding1:1flavor variationadds dairy
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- 4 cup bread flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 ½ teaspoon bread machine yeast
- ½ cup butter, softened
- 1 cup brown sugar, packed
- 2 teaspoon ground cinnamon
- ¼ cup walnuts, chopped(optional)
- ¼ cup raisins(optional)
Instructions
- 1
Add all dough ingredients to bread machine in manufacturer's recommended order
- 2
Select dough cycle and press start
- 3
Remove dough when cycle finishes, knead to punch down, and roll into 17 by 10 inch rectangle
- 4
Mix softened butter, brown sugar, and cinnamon together
- 5
Microwave filling 10 seconds until spreadable
- 6
Spread filling over dough with rubber spatula, working close to edges
- 7
Sprinkle walnuts or raisins over filling if using
- 8
Roll dough tightly starting from widest end into a log
- 9
Cut into 1/2 to 1 inch thick slices
- 10
Place slices in greased 9 by 13 inch baking dish
- 11
Let rise in warm draft-free place until doubled in size
- 12
Bake at 350F for 15 to 20 minutes until golden
- 13
Top with frosting of choice when rolls come out of oven
Tips
Turn oven to warm setting before rising period, then turn off once temperature light goes off. This creates ideal conditions for dough to rise 20-30 minutes without over-proofing.
For authentic Cinnabon flavor, use cinnamon-brown sugar filling generously and spread nearly to edges so each roll gets maximum filling.
Substitute dried cherries, blueberries, or strawberries for raisins to customize flavor and add visual appeal.
Good to Know
Cover cooled rolls tightly and refrigerate up to 4 days. Freeze unfrosted rolls up to 3 months wrapped individually.
Prepare dough through rolling and cutting, then refrigerate overnight. Let come to room temperature and rise per recipe before baking.
Serve warm with cream cheese frosting, cinnamon frosting, or maple glaze. Pair with coffee, tea, or hot chocolate.
Common Mistakes
Do not skip the 10-second microwave step to avoid filling that is too stiff to spread evenly
Do not under-rise dough to avoid dense rolls; they should clearly double before baking
Do not overbake to avoid dry rolls; 15-20 minutes should yield soft centers with light browning
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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FAQ
Can I make these rolls ahead and freeze them?
Yes. Freeze unbaked, cut rolls in an airtight container up to 3 months. Thaw overnight in the refrigerator, let rise until doubled, then bake. Or freeze baked unfrosted rolls and thaw at room temperature before frosting.
What if my bread machine has different ingredient order recommendations?
Follow your specific bread machine manufacturer's instructions for ingredient order, as this affects proper hydration and yeast activation. Typically wet ingredients go first, then dry, with yeast last.
How long do baked rolls keep at room temperature?
Store frosted rolls covered at room temperature up to 2 days. Unfrosted rolls stay fresher 3 days if covered. After 2-3 days, refrigerate for extended storage up to one week.