"Cinnabon" Cinnamon Rolls (using bread machine)

Diane Hopson Smith


Heart be still! Wish I could claim all rights to this wonderful recipe! These are the BEST homemade cinnamon rolls I've ever experienced! And even better, the bread machine does the hard work for you!

I've added a few extra filling ingredients that I like.

These would be a wonderful Thanksgiving or Christmas morning treat! Or take a pan to treat your friends at work.

Hope you enjoy!

I found this recipe on "Magnolia Lane" blog. She gives credit to Marsha Fernandez from a recipe she found on Allrecipes.com

pinch tips: How to Knead Dough



12 rolls


1 Hr 40 Min


25 Min





1 c
warm milk (110 degrees f/45 degrees c)
2 large
eggs, room temperature
1/3 c
butter, melted
4 1/2 c
bread flour
1 tsp
1/2 c
white sugar
2 1/2 tsp
bread machine yeast


1 c
brown sugar (i used light)
2 1/2 Tbsp
cinnamon (i used ceylon cinnamon)
1/3 c
butter, softened
chopped nuts, walnuts or pecans
raisins or diced apples


(3-ounce) package cream cheese, softened
1/4 c
butter, softened
1 1/2 c
confectioner' sugar
1/8 tsp
1/2 tsp
vanilla extract

Directions Step-By-Step

Place ingredients in bread pan in order they are listed. Set on 2 lb loaf and select the dough cycle.
Once the bread machine had done the work, turn dough out onto a floured surface. Cover with a clean dish towel and let rest for 10 minutes.
Meanwhile, mix brown sugar and cinnamon together, cover; set aside.
Once dough has rested for 10 minutes, roll out into a 16 x 21-inch rectangle. Spread dough evenly with 1/3 cup softened butter and sprinkle evenly with brown sugar/cinnamon mixture. If desired sprinkle with nuts and raisins (or diced apples).
Roll dough up (starting with long edge) tightly; slice (using sharp knife) into 12 rolls. Place rolls into a lightly greased 9 x 13-inch baking pan. Cover and let rise until nearly doubled (about 30 minutes).

NOTE: You can cover and put in refrigerator over night. They will rise in the refrigerator and this will take a lot of prep time off the next morning. IF baking the next day, take rolls out of the refrigerator 30 minutes prior to baking.
Preheat oven to 400 degrees. Bake for 20 to 23 minutes. After 15 minutes when rolls had lightly browned, I tented with a piece of foil to keep from over browning.

NOTE: the original recipe called for 15 minutes baking time, however, this was not long enough for the centers of rolls to cook completely in my oven. Watch and check after 15 minutes; add addtional time as needed for your oven.
FROSTING: mix all ingredients until creamy. Can store in the refrigerator. Divide evenly; spread over warm rolls.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Collection: Restaurant Inspired