Classic Bread Machine Cinnamon Rolls with Cream Cheese Icing

Traditional cinnamon rolls with cream cheese icing, mixed and kneaded in a bread machine for reliable results, then baked in the oven. A longtime family favorite.

16 rolls

Prep Time 15

Cook Time 15

Mix and Rise Time 2 45

Total Time 3 15

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

Make the Dough: Place all dough ingredients into the bread maker in the order listed: 1 cup milk, 1 teaspoon table or sea salt, 1 large egg, 3 tablespoons granulated sugar, 1/4 cup butter (chopped into small pieces), 3 cups unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast
Select the DOUGH cycle and press START.
Check the Dough: Look 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.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
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 softened butter for the filling (divided in half).
Combine 1 cup 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 pecansover the brown sugar-cinnamon layer if using them.
Roll up the dough starting with the long edge closest to you (not too loose, not too tight). 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.)
Second Rise: Cover and let rise until doubled in a warm, moist place.
Bake: 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 powdered sugar, 1/4 cup 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. Note: If you don't want to use cream cheese, consider making brown butter with your microwave and adding it to the powdered sugar instead.

Notes

Machine Capacity: Avoid doubling this recipe. Most bread machines cannot knead more than 4½–5 cups of flour and may overheat.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked rolls: Double-wrap and freeze up to one month. Reheat gently. Frost after thawing.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Troubleshooting: If rolls rise unevenly or pop up in the center, the pan may be too small or the rolls rolled too tightly. Gently press centers down after baking and use a larger pan next time.

Nutritional Information