The Best Bread Machine Cinnamon Scrolls

    1 hour 10 minutes

    The dough for these cinnamon scrolls is made in a bread machine before it is shaped into buns and baked in the oven.

    7182 people made this

    Serves: 12 

    • For the dough
    • 1 cup lukewarm milk
    • 2 eggs, room temperature
    • 90g butter, melted
    • 600g bread flour
    • 1 teaspoon salt
    • 125g caster sugar
    • 2 1/2 teaspoons quick yeast
    • For the filling
    • 250g soft brown sugar
    • 2 1/2 tablespoons ground cinnamon
    • 90g butter, softened
    • For the icing
    • 125g cream cheese, softened
    • 60g butter, softened
    • 220g icing sugar
    • 1/2 teaspoon vanilla essence
    • 1/8 teaspoon salt

    Preparation:55min  ›  Cook:15min  ›  Ready in:1hour10min 

    1. Place dough ingredients in the bread machine pan in the order recommended by the manufacturer. Select dough cycle; press Start.
    2. After the dough has doubled in size, turn it out on to a lightly floured surface. Cover and let rest for 10 minutes.
    3. In a small bowl, combine brown sugar and cinnamon.
    4. Roll dough into a 45x50cm rectangle. Spread dough with butter and sprinkle evenly with the sugar and cinnamon mixture. Roll up dough and cut into 12 slices. Place scrolls in a lightly greased 23x33cm baking tin. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200 degrees C.
    5. Bake scrolls until golden brown, about 15 minutes. While they are baking, beat together cream cheese, butter, icing sugar, vanilla and salt. Spread icing on warm rolls before serving.

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    Something else. These are fantastic! It's a fairly quick and easy recipe as far as cinnamon buns go, and you definitely DON'T NEED A BREAD MACHINE to make them. Just use an 7 gram pack of dry active yeast and knead the dough with your hands and a rolling pin. Then heat the oven to 90 degrees C and then TURN IT OFF. COVER the dough with a moist towel over the bowl, and put in the oven for around 1 hour (the dough will almost double in size) then roll out and fill. Use dental floss to cut buns into 12 pieces (1 and 3/4 inch thick). Also, some reviews mentioned that there was too much brown sugar and cinnamon, but i would recommend sticking with what the recipe calls for...double the amount of icing though!! Also, you can use butter or margarine in the recipe, both are equally as good (i use both when i make them). When you bake them, line your tin with greaseproof paper that has been greased with butter or margarine, and remove them immediately after baking, or they will stick. Bake at 175 for 20 minutes and they will turn out perfect. This recipe rocks : )  -  29 Sep 2008


    These are fantastic cinnamon buns but I have yet to see people suggest the key part to these! As soon as you take them out of the oven you need to flip the tin over which allows all of the yummy cinnamon drippings to recoat the buns. I have heard a lot of you state that the filling has simply run out of the rolls. This alleviates that and makes them to die for. Good luck!  -  29 Sep 2008


    These are really good. I experimented with my batch and found that after shaping the buns and placing them in the greased tin, they could rest, covered, in the fridge overnight. In the morning, simply place them into the preheated oven to bake--a very fast breakfast. The unbaked rolls also freeze well. The night before, simply put the frozen rolls in their tin into the fridge. In the morning, they're ready for the oven. Easy and great to have on a cold morning. I was a little concerned that they didn't look doubled before I baked them this way, but they rose perfectly in the oven. Sure beats having to get up 3 hours before breakfast!  -  29 Sep 2008