Easy Bread Machine Cinnamon Rolls with a Secret Ingredient
Sneak Preview: These easy bread machine cinnamon rolls, topped with creamy cream cheese icing, are a classic treat with a twist. The secret ingredient—a pinch of cloves in the filling—adds a warm, nostalgic flavor reminiscent of pecan twirls.
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Do you remember the pecan twirls we used to eat for breakfast as kids? They came in a foil pan with molded cups for each roll. Unrolling them was such fun—until pecans scattered everywhere, and someone had to sweep the floor.
I think I’ve cracked the secret flavor that made those twirls so unforgettable!
Why This Recipe Will Make You a Rockstar
- Ground cloves in the filling (the secret ingredient) enhance the cinnamon flavor
- Beginner-friendly variation of classic dinner rolls
- Frosting combines powdered sugar, cream cheese, and coffee
- Dough can be made the day before
- Uses the DOUGH cycle of a bread machine, shaped by hand, baked in the oven
- Works with a bread machine (paid link), stand mixer, or by hand
Happy Bakers Speak Up
“Each and every recipe of yours I make is effortless and fun. The end results are always delicious! I have never made homemade cinnamon rolls, and I am so proud of the results. Thank you!“– CHELSEA D.
Ingredients and Substitutions
- MILK:
- Whole milk preferred
- Substitute low-fat or nonfat dairy milk
- SUGAR:
- Granulated sugar
- Replace with honey or maple syrup (Check the moisture level with this surprising secret for making better bread with your bread machine)
- EGG:
- Large eggs (50 grams each)
- No need to warm the egg or milk when using a bread machine
- BUTTER:
- Unsalted butter or salted butter (reduce the salt by ¼ teaspoon)
- Substitute margarine or vegan butter
- Instead of warm butter, chop it up with a table knife. It will melt quickly as the paddles in your machine start to knead.
- FLOUR:
- Use unbleached or bleached all-purpose flour (my preference)
- For chewier rolls, use bread flour.
- YEAST:
- Use a bread machine or instant yeast
- See my post about yeast in a bread machine if you only have active dry yeast.
- NUTS OR RAISINS:
- Optional
- ½ cup of each added during kneading or sprinkled on top of cinnamon-sugar filling
Step-by-Step: How To Make Cinnamon Rolls Using a Bread Machine
How to Mix and Knead the Dough
- Weigh the dough ingredients. If you don’t have scales, measure carefully and add to the bread machine pan in the order given.
- Choose the DOUGH setting and press START.
- Within the first minute, check the dough–it should be clumping.
- About 15 minutes into the DOUGH cycle, recheck the dough.
- The dough should stick to the side, then pull away cleanly. If the dough is too dry and bouncing off the walls, add 1 tablespoon of liquid at a time, waiting a few minutes between each addition to let the dough absorb the flour.
If the dough is too wet, do the same with 1 tablespoon of flour at a time, until the dough matches the texture shown in the video.
- The dough should stick to the side, then pull away cleanly. If the dough is too dry and bouncing off the walls, add 1 tablespoon of liquid at a time, waiting a few minutes between each addition to let the dough absorb the flour.
- Pull the dough out of the bread machine at the end of the DOUGH cycle.
How To Shape Cinnamon Rolls
- Lightly knead the dough and firmly press out the bubbles (historically called “punching down the dough”).
- Divide the dough ball in half. Form each half into a smooth ball.
- Set aside one ball and cover it with a towel or plastic wrap while you shape the other.
- Roll the dough into a 12 x 9-inch rectangle with a rolling pin.
- Spread half of the softened butter over the dough.
- Evenly spread half of the brown sugar-cinnamon mixture over the butter. Sprinkle nuts on top of the brown sugar, if desired.
- Starting from the long edge closest to you, roll up the dough snugly, but try not to stretch it.
- Pinch the seams and ends together.
- Cut the cylinder into eight pieces with a sharp knife. (I like a serrated knife, so the rolls don’t get crushed.)
- Place the rolls in the pan as pictured and cover for a final rise.
How To Bake and Frost Sweet Cinnamon Yeast Rolls
Preheat your oven to 375˚F (190˚C) for about 15 minutes before you think the rolls will be ready to bake.
- When the rolls are puffy and touching each other, bake at 375˚F (190˚C) for 20 minutes. Use a quick-read thermometer to check the internal temperature, which should reach 190˚F (88˚C).
- Remove rolls to a cooling rack. After a few minutes, place the rolls on a serving plate. Frost while slightly warm.
- Mix frosting in a small bowl and spread over both pans of cinnamon rolls. Serve immediately.
FAQ
- How long will cinnamon rolls stay fresh?
- Best on the day made. For longer freshness, try Tangzhong Cinnamon Rolls.
- Can I freeze bread machine dough?
- Yes. Freeze unshaped dough after the DOUGH cycle or shaped rolls before the final rise. Thaw, let rise, and bake as directed.
- Can I freeze baked rolls?
- Yes. Double-wrap and freeze for up to a month. Microwave briefly before eating.
- Can I make the dough the night before?
- Yes. Refrigerate dough after the DOUGH cycle or shape rolls first, cover, and refrigerate overnight. Let rise before baking.
- Can I substitute for cream cheese frosting with coffee?
- Use butter, milk/cream, and vanilla for a simple frosting.
- Why did my cinnamon rolls pop up in the middle?
- Your pan was too small or the swirls were rolled too tightly. Push centers down gently after baking. Use a slightly larger pan next time.
Bonus: How To Make a Homemade Flour Shaker
Final Thoughts:
My mom used to buy pecan swirls at the day-old store. But, come to think of it…do they still have day-old bread stores? Oh, never mind, I’m starting to feel old. 🫣 I need a cinnamon roll to make me feel better.
If you decide to serve these rolls for brunch, think about adding Easy Sausage Kabobs to the menu. They’re easy to make and perfect with pancakes, waffles, or cinnamon rolls.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Easy Bread Machine Cinnamon Roll Recipe with a Secret Ingredient
My Best Cinnamon Rolls are traditional cinnamon rolls with cream cheese icing. Written for mixing in a bread machine. These are super popular on my blog and with my family.
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Video
Ingredients
Dough
- 1 cup (227 g) milk
- 1 teaspoon table or sea salt
- 1 large (50 g) egg
- 3 tablespoons (36 g) granulated sugar
- ¼ cup (57 g) butter (chopped into small pieces)
- 3 cups (360 g) unbleached all-purpose flour
- 2 teaspoons bread machine or instant yeast
Filling
- 4 tablespoons (56 g) softened butter for the filling
- 1 cup (213 g) brown sugar
- 2 teaspoons cinnamon
- pinch of ground cloves (optional)
- ½ cup (54 g) pecans toasted and chopped
Icing
- 2 cups (227 g) powdered sugar
- ¼ cup (57 g) cream cheese
- 2 tablespoons coffee or milk
Instructions
Dough:
- Place all dough ingredients into the bread maker in the order listed: 1 cup (227 g) milk, 1 teaspoon table or sea salt, 1 large (50 g) egg, 3 tablespoons (36 g) granulated sugar, 1/4 cup (57 g) butter (chopped into small pieces), 3 cups (360 g) unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast Select the DOUGH cycle and press START.
- Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Recheck 15 minutes into the DOUGH cycle to assess the consistency of the dough. The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
- When the DOUGH cycle is finished, if the dough has doubled in size, remove it from the pan to a floured surface. If the dough has not risen enough, leave it in the machine until it does before proceeding.
Shaping the dough into rolls:
- After the dough has risen, remove it from the bread machine pan, push down gently and divide the dough in half.
- On a generously floured surface, roll each half into a rectangle shape. The bigger, the better because it provides more surface to layer the good stuff, like butter, sugar, and cinnamon. Be careful not to roll it too thin, however, or it will tear and cause you all kinds of frustration.
Filling:
- Spread each rectangle with approximately 4 tablespoons (56 g) softened butter for the filling (divided in half).
- Combine the 1 cup (213 g) brown sugar, 2 teaspoons cinnamon, and a pinch of ground cloves.
- Distribute half of the sugar mixture over the first rectangle and half over the second. Sprinkle about ½ cup (54 g) pecansover the brown sugar-cinnamon layer if using them.
- Roll up the dough starting with the long edge closest to you. Slice into 8 equal pieces. Place cut side down in a greased 8 or 9-inch pan or glass dish. (I like to use one 8-inch pan and one 9-inch pan or two 9-inch pans. The rolls get too crowded if you use two 8-inch pans.)
- Cover and let rise until double in a warm, moist place.
- Preheat the oven to 375˚F (190˚C). Bake rolls for about 20 minutes or until golden brown. The internal temperature should reach 190˚F (88˚C).
Frosting:
- Combine the 2 cups (227 g) powdered sugar, 1/4 cup (57 g) cream cheese, and 2 tablespoons coffee or milk. Depending on how thick you like your icing, you may need more or less coffee. Milk will substitute for coffee.
Notes
See notes about storing this bread and making ahead in the post.
Using a Stand Mixer:
- Add the ingredients to the bowl in the specified order in a heavy-duty stand mixer.
- Begin mixing on low speed until all the ingredients are moistened.
- Switch to a dough hook attachment and increase the speed to 2 or 3.
- Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
- Cover the dough and let it rise in a warm place.
- Once risen, gently deflate the dough and shape it as the recipe directs.
- Combine all the ingredients in a large bowl until they form a shaggy ball.
- Turn the dough out onto a floured surface.
- Knead the dough with your hands until it becomes smooth and elastic. Depending on your experience, this may take 10-20 minutes.
- Place the dough ball in a greased bowl.
- Cover the bowl and allow the dough to double in size.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than is called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
Equipment
Nutrition
Serving: 1roll | Calories: 287kcal | Carbohydrates: 50g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 92mg | Fiber: 1g | Sugar: 31g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.