I love the warm smell of cinnamon in the morning, and these rolls make the whole house feel cozy. Soft dough, sweet cinnamon, and a tangy cream cheese icing come together in a simple way, thanks to the bread machine. This version, The BEST Bread Machine Cinnamon Rolls with Cream Cheese Icing, is easy to make and will please a crowd, whether you bake them for a Sunday breakfast or a special treat. If you like cream cheese desserts, try the easy baked cream cheese rangoon rolls recipe for another tasty idea. Get ready to roll, bake, and enjoy a sticky, gooey bite that makes mornings better.
How to prepare Cinnamon Rolls with Cream Cheese Icing
Ingredients
- 1 cup warm milk (about 110°F, warm to touch)
- 1/3 cup butter, melted
- 1 egg
- 4 cups all purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (one packet)
- Filling, 1/2 cup butter soft, 3/4 cup brown sugar, 2 tablespoons ground cinnamon
- Cream cheese icing, 4 oz cream cheese soft, 1/4 cup butter soft, 1 cup powdered sugar, 1/2 teaspoon vanilla, 1-2 tablespoons milk
Directions
- Add dough ingredients to the bread machine pan in the order your machine suggests, usually liquids first, then flour, then yeast. Start the dough cycle.
- When the dough cycle finishes, remove dough to a lightly floured surface. Roll into a rectangle about 15×10 inches.
- Spread the softened 1/2 cup butter over the dough. Mix brown sugar and cinnamon, sprinkle evenly over the butter.
- Tightly roll the dough from the long side into a log. Pinch the seam to seal.
- Cut into 12 equal pieces with a sharp knife or dental floss. Place rolls in a greased 9×13 inch pan.
- Cover with a clean towel, let rise in a warm place until puffy, about 30 to 45 minutes.
- Preheat the oven to 350°F. Bake rolls for 20 to 25 minutes, until golden and cooked through.
- While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix. Add milk as needed for spreadable texture.
- Remove rolls from oven, let cool 5 minutes, then spread cream cheese icing over warm rolls. Serve warm.
Why You’ll Love Cinnamon Rolls with Cream Cheese Icing
- Easy, the bread machine does the hard work of mixing and rising the dough.
- Soft and tender rolls with a sweet cinnamon center.
- Cream cheese icing adds a tangy, rich finish that cuts the sweetness.
- Great for guests, they look bakery-made but take less effort.
- You can make them ahead, freeze, or bake fresh for a warm treat.
Tips for success
- Use warm, not hot, milk, about 105 to 115°F, so yeast wakes up without dying.
- Measure flour by spooning it into the cup and leveling, avoid packing.
- Make sure your yeast is fresh, it should foam when mixed with warm liquid and sugar if you test it.
- Roll the dough evenly so all rolls bake the same.
- If rolls brown too fast, cover loosely with foil for last 5 to 10 minutes.
- For thicker icing, add less milk, for thinner icing, add more a teaspoon at a time.
Serving Suggestions
- Serve warm with a cup of coffee or hot tea.
- Add sliced fruit on the side, like berries or orange segments, to balance the sweet roll.
- Make mini rolls for a party, or bake in a muffin tin for single servings.
- Pair with bacon or sausage for a full breakfast plate.
- Leftovers warm well in a microwave for 10 to 15 seconds.
FAQs
Q, Can I use a stand mixer or mix by hand instead of a bread machine?
A, Yes, you can. Mix and knead the dough until smooth, then follow the same rise and bake steps.
Q, Can I freeze the rolls?
A, Yes, freeze before the second rise or after baking. Thaw before baking or reheating, then add icing when warm.
Q, How long do they stay fresh?
A, Keep in an airtight container at room temperature for 2 days, or refrigerate up to 4 days. Warm before serving.
Q, Can I use instant yeast?
A, Yes, you can use instant yeast. You may add it directly to the flour and use the dough cycle as usual.
Q, Can I make smaller or larger rolls?
A, Yes, change the number of cuts for size. Baking time will change, check often to avoid overbaking.
Cinnamon Rolls with Cream Cheese Icing
Ingredients
Method
- Add dough ingredients to the bread machine pan in the order your machine suggests, usually liquids first, then flour, then yeast. Start the dough cycle.
- When the dough cycle finishes, remove the dough to a lightly floured surface. Roll into a rectangle about 15 x 10 inches.
- Spread the softened 1/2 cup of butter over the dough. Mix brown sugar and cinnamon, sprinkle evenly over the butter.
- Tightly roll the dough from the long side into a log. Pinch the seam to seal.
- Cut into 12 equal pieces with a sharp knife or dental floss. Place rolls in a greased 9 x 13 inch pan.
- Cover with a clean towel, let rise in a warm place until puffy, about 30 to 45 minutes.
- Preheat the oven to 350°F. Bake rolls for 20 to 25 minutes, until golden and cooked through.
- While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix. Add milk as needed for spreadable texture.
- Remove rolls from oven, let cool for 5 minutes, then spread cream cheese icing over warm rolls. Serve warm.
