Amazing Cinnamon Buns (Rolls)

"This is a tried and true recipe. You won't believe how incredible they are...Moist, huge, delicious, out of this world. Better than Cinnabons!"
photo by thebbsmom photo by thebbsmom
photo by thebbsmom
photo by Michelle W. photo by Michelle W.
photo by sk8rshelie photo by sk8rshelie
photo by Pastryismybiz photo by Pastryismybiz
Ready In:
16 rolls




  • Mix together 1 1/2 cups sugar and the cinnamon; set aside.
  • In a small bowl, dissolve yeast and 1 teaspoons sugar in warm water; set aside.
  • In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
  • Turn dough out onto a well-floured surface and knead for 8 minutes or mix in a machine.
  • Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 - 1 1/2 hours.
  • Punch down dough and let rest for 5 minutes.
  • Roll dough out onto a floured surface into an approximately 15" X 20" rectangle.
  • Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
  • Tightly roll up dough and pinch edges together to seal; cut the roll into about 16 slices using dental floss or thread.
  • Coat the bottom of a 13" X 9" X 2" baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.
  • Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.
  • Bake rolls in a 350 degree oven for 25 - 30 minutes, or until golden brown.
  • Stir together powdered sugar, 2/3 cup melted butter, and extracts; stir in hot water, 1 Tbls. at a time, until the glaze reaches desired spreading consistency.
  • Spread prepared icing over slightly cooled rolls.

Questions & Replies

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  1. Pastryismybiz
    Baked dough was silky,light and chewy. I let the dough rise twice and then refrigerated for an hour to firm up the butter. I then shaped after deflating the dough and letting it rest for 10 minutes. Rolling it out to a 15 X 20 was no problem. I made a paste of the cinn and sugar by adding some water and then brushed it on the dough that I had brushed with softened butter. It rolled nicely and I had 16 perfect cinn rolls. I cut them 1 & 1/4 thick. The topping of additional cinn & sugar before baking and also sprinkling sugar and cinn in the buttered pans is a great addition. The frosting isn't like Cinnibon, I think they add cream cheese. I am freezing half of the batch to see how they taste after freezing. These rolls rise beautifully in the oven. I hope this review has been helpful.
  2. Michelle W.
    These are the best things that I have ever eatten! They are very light and fluffy and rose very nicely. I used a breadmaker on the dough setting. I also put a little bit of cinnamon in the dough for some extra flavor. <br/><br/>If you're looking to make some cinnamon rolls, you should definatly try these!
  3. janicestange
    Whole family loves these 'cinnabons', I make them regularly to satisfy our cravings. I bought the bottle of Makara cinnamon at Cinnabon just to make them even more authentic.
  4. thebbsmom
    I have been looking for a cinnamon bun recipe since moving from Canada to England 9 years ago. I have tried several and this is the one. These are exactly how I like them. I made a half recipe and did an overnight rise in the firdge. It worked perfectly. We had them for my birthday breakfast. Thank you so much.



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