Cinnamon Buns for the Bread Machine

Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

Let me just warn you that these Cinnamon Buns are TO DIE FOR!

Ingredients Nutrition


  1. Add ingredients according to manufacturer's suggested order and set on dough cycle.
  2. Turn onto lightly floured board.
  3. Roll out to a rectangle about 10x18 inches.
  4. Brush with melted butter; sprinkle with cinnamon-sugar mixture and pecans, if used.
  5. Starting at long end, carefully roll up; pinch seams together.
  6. Measure and cut 1-inch slices.
  7. Place cut side up on a buttered baking sheet.
  8. Cover with a slightly dampened towel and let rise in a warm place for about 45 minutes to 1 hour.
  9. Bake at 375° for 15 minutes, or until browned.
  10. Drizzle with cinnamon bun glaze or thin icing of your choice.
  11. Icing: Melt butter in a medium saucepan; add hot water and vanilla.
  12. Remove from heat then stir in confectioners' sugar.
  13. Add more hot water, 1/2 to 1 teaspoon at a time, until desired consistency.
Most Helpful

Delicious cinnamon bun !! Highly addicting! Once you have eaten one, you crave more! Very easy to make. I also used a 13x9 pan. I made 1/2 the icing recipe and found it to thicken and harden too fast before I was able to sprinkle chopped nuts on. Next time I will have to tweak the icing recipe. This recipe is a keeper in my family! Thank you !

sochocmom March 05, 2008

Delicious! I was a bit worried as the dough barely rose, even after an extra rise. However, the majority of rising happened while in the oven. Instead of melted butter, I used soft butter and mixed it with the cinnamon and sugar, then spread this mixture on the dough. Very airy buns. I will certainly be making these again!

Jen in Victoria, BC September 04, 2011

These taste nice but the dry milk gives them a synthetic taste and I will use real milk next time. I increased the baking time because when I checked them at 18 minutes they were still doughy in spots. I found the filling is too wet with all that butter, and the icing is too thin. This is a nice recipe to start with and customize.

gooey mess April 07, 2011