Prep 1 hr
Cook 15 mins
Let me just warn you that these Cinnamon Buns are TO DIE FOR!
Make and share this Cinnamon Buns for the Bread Machine recipe from Food.com.
- 3⁄4 cup water
- 1 egg, lightly beaten
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 6 tablespoons sugar
- 1⁄4 cup softened butter
- 1 teaspoon salt
- 2 tablespoons dry milk
- 1 1⁄2 teaspoons yeast
- 1⁄4 cup butter, melted
- 1⁄3 cup brown sugar, mixed with
- 1 teaspoon cinnamon
- 1⁄2 cup finely chopped pecans (optional) or 1⁄2 cup raisins (optional)
- 3 tablespoons butter
- 1 teaspoon vanilla
- 3 tablespoons hot water
- 2 cups confectioners' sugar
- Add ingredients according to manufacturer's suggested order and set on dough cycle.
- Turn onto lightly floured board.
- Roll out to a rectangle about 10x18 inches.
- Brush with melted butter; sprinkle with cinnamon-sugar mixture and pecans, if used.
- Starting at long end, carefully roll up; pinch seams together.
- Measure and cut 1-inch slices.
- Place cut side up on a buttered baking sheet.
- Cover with a slightly dampened towel and let rise in a warm place for about 45 minutes to 1 hour.
- Bake at 375° for 15 minutes, or until browned.
- Drizzle with cinnamon bun glaze or thin icing of your choice.
- Icing: Melt butter in a medium saucepan; add hot water and vanilla.
- Remove from heat then stir in confectioners' sugar.
- Add more hot water, 1/2 to 1 teaspoon at a time, until desired consistency.
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 !
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!
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.