There’s something undeniably magical about waking up to the scent of cinnamon sugar drifting through the air. It’s warm, nostalgic, comforting — the kind of aroma that signals a special morning, whether it’s Christmas, a birthday, a cozy Sunday, or simply a day you want to treat yourself. But for many home bakers, the idea of homemade cinnamon rolls, from scratch, still feels intimidating. Yeast dough, kneading, rising, shaping — it seems like something reserved for seasoned bakers with four free hours to spare.

But what if the entire process could be simplified… while still producing soft, pillowy, bakery-style cinnamon rolls? What if the dough practically made itself? What if the work happened the night before, leaving your only morning job to be popping the pan into the oven?

Enter: Bread Machine Overnight Cinnamon Rolls.

This recipe transforms your bread machine into your personal dough chef, kneading and rising the dough to perfection. Then, the overnight rest allows the rolls to develop deeper flavor and achieve that irresistibly soft, cloud-like texture. In the morning, all you do is bake — and the reward is warm, gooey, golden spirals dripping with frosting.

This article — long, detailed, sensory, and packed with technique — will guide you through everything you need to know to master the most tender and flavorful cinnamon rolls you’ve ever made. Whether you’re brand-new to bread making or already obsessed with yeast doughs, these rolls will become a household tradition.

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Why Use a Bread Machine for Cinnamon Rolls?

A bread machine removes all the stress from working with yeast dough. It:

• Kneads perfectly every time
• Maintains the right temperature for rising
• Eliminates guesswork
• Ensures consistent softness
• Saves a huge amount of time

You still get the joy of rolling, shaping, and choosing your filling — but without worrying about whether the dough will cooperate.

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What Makes This Recipe Different?

Ultra-soft dough enriched with butter and milk
Overnight rise for unbeatable flavor and texture
Light, fluffy interiors with gooey cinnamon centers
Perfect swirl structure
Make-ahead convenience
Bread machine handles all the heavy lifting

These rolls are bakery quality, yet shockingly simple.

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INGREDIENTS

For the Dough

• ¾ cup warm milk
• 1 large egg, room temperature
• 3 tablespoons unsalted butter, softened
• 3 cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2¼ teaspoons active dry yeast (1 packet)

For the Cinnamon Filling

• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 tablespoon cornstarch (helps keep filling from leaking out)

For the Cream Cheese Frosting

• 4 tablespoons unsalted butter, softened
• 4 oz cream cheese, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

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INSTRUCTIONS

Make the Dough in the Bread Machine

1. Add milk, egg, and softened butter to the bread machine pan.
2. Add flour, sugar, and salt on top.
3. Create a small well in the dry ingredients and add yeast.
4. Select the Dough cycle and allow the machine to knead and rise.

Shape the Cinnamon Rolls

5. When the dough cycle ends, turn dough onto a floured surface.
6. Roll into a large 16×12-inch rectangle.
7. Spread softened butter evenly over the surface.
8. Mix brown sugar, cinnamon, and cornstarch; sprinkle evenly.
9. Roll up tightly from the long side into a log.
10. Slice into 12 rolls using dental floss or a serrated knife.
11. Place rolls into a greased baking dish.

Overnight Rise

12. Cover tightly with plastic wrap and refrigerate overnight.

Bake the Next Morning

13. Remove rolls from the fridge and let sit at room temperature for 45–60 minutes.
14. Preheat oven to 350°F (175°C).
15. Bake rolls for 22–26 minutes, until golden and fluffy.

Make the Frosting

16. Beat butter and cream cheese until smooth.
17. Add powdered sugar, vanilla, and salt; whip until creamy.

Serve

18. Spread frosting over warm rolls and enjoy immediately.

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MAKE-AHEAD & STORAGE TIPS

Refrigeration

Keep baked cinnamon rolls refrigerated for up to 5 days. Reheat in the microwave for 12–15 seconds.

Freezing (Before Baking)

Freeze shaped rolls on a tray until solid.
Then wrap tightly and freeze up to 6 weeks.

Thaw overnight in the fridge.
Rise at room temperature 45–60 minutes before baking.

Freezing (After Baking)

Freeze baked (unfrosted) rolls for up to 3 months. Frost after reheating for best texture.

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Optional Add-In Variations

• Chopped pecans
• Dark chocolate chips
• Orange zest in the filling
• Maple frosting
• Brown butter frosting
• Espresso cinnamon swirl
• Nutella-filled rolls
• Apple pie cinnamon rolls
• Pumpkin spice swirl

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