Bread Machine Cinnamon Buns

"Bread machine cinnamon buns."
 
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photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by Chris L. photo by Chris L.
photo by chiclet photo by chiclet
photo by Bob C. photo by Bob C.
photo by jessicadw1984 photo by jessicadw1984
Ready In:
35mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • Put yeast in bread machine first on bottom, then flour, sugar and salt.
  • Then melt butter in microwave. Add beaten egg, milk and water.
  • Pour onto dry ingredients in bread machine on the dough setting.
  • When dough is done, put it onto a lightly floured surface.
  • Knead in enough flour to make it easy to handle.
  • If it is too elastic, cover and leave 10 minutes.
  • Use floured rolling pin to roll out dough on floured surface.
  • Roll out into rectangular shape to approx 1/4-inch thick.
  • Use filling and spread over entire surface of dough with spoon.
  • Roll up dough.
  • Cut into circle with a sharp knife about 1-inch thick; place these in a greased 9x13-inch pan.
  • Cover with a tea towel and leave in a warm place for approx 30 minutes, until double in size.
  • Bake in a 350° oven for about 25 minutes, light brown on top.
  • When done, make glaze and swirl over buns.

Questions & Replies

default avatar
  1. Leslie B.
    I always ask if anyone made these at a higher altitude and what adjustments did you do? Also want to bake in 12 size muffin pan so have individual rolls so baking time maybe less? Or even larger rolls and bake in a 6 size pan?
     
  2. Martie G.
    Instead of cinnamon can you use strawberry jam?
     
  3. Vanessa H.
    For the filling: do you mix the ingredients altogether, or spread separately?
     
  4. linda_balcombe
    Perfect recipe worked well in my bread maker exactly the way it was written. Very fluffy. Will definitely make these again. I kept half dough in fridge for tomorrow so will cross my fingers it works just as well. Give it a 10/10
     
  5. Aisha E.
    What step would I go go to make ahead for the next day? Let rise and refrigerate then bring to room temp the next day and bake?
     
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Reviews

  1. Just Cher
    I can not believe that I am the first one to try and rate these fabulous (what I would refer to as cinnamon rolls)we had a rainy dreary day today and so I decide to perk it up with a treat for the family. These rolls came out so big and fluffy and the filling reminded me of the cinnamon fried pies my mom would make when I was a kid. So comforting and amazing delicious. I will admit I did use another recipe for the icing as my family prefers a cream cheese base icing, but the winner is really in the roll it's self. Krust I wish I could give you more than 5 stars! Thanks for bringing back my childhood if only for a few hours!
     
  2. Jennifer Wood
    These were great! The order of ingredients was opposite of my bread machine's instructions so I was skeptical but they came out wonderfully. The dough was very thin when the kneading started so I added about 1/4c to 1/2c of flour. When it came time to knead on the board, I hardly had to add any flour at all. The rolls tasted wonderful and I liked the filling. I used a recipe previously that called for a lot more butter and it all ran to the bottom of the pan while baking. These did not have that problem. I also liked the glaze. It reminded me of the glaze my mother used when I was young. I will definately continue to use this recipe!
     
  3. Chris L.
    This recipe turns out, is forgiving, flexible, and convenient. Throw away that junk in a can, save your money in the bakery, and enjoy fresh, delicious, simple cinnamon rolls in a snap with this recipe. Thank You!
     
    • Review photo by Chris L.
  4. Kittencalrecipezazz
    Oh my goodness Krusty...these are probably the best cinnamon buns that have come out of my bread machine yet, The dough is just wonderful..... the finished result, was a perfect texture, and very light cinnamon bun... it just melts in your mouth...not like some of the dough recipes that I have tryed in the past, they have produced a very heavy textured dough.... this one is even better than the sweet roll dough recipe that was featured in the recipe book that came with the bread machine. I have already entered this recipe in my 10 star bread machine recipes folder, and will definetely be making this again, (probably tonight, cause I don't think these will last very long!)...5 stars all the way.. I will be using this dough recipe for many other uses...a keeper for sure...thanks :-) :-)
     
  5. charleyc1
    I made three batches of these this past weekend for a volleyball tournament hospitality room for coaches and officials. Before the end of the tournament, they were all gone! Several coaches complimented me and several moms who worked that day asked for the recipe. I used a different recipe last year and these are by far better than that one. This will be my staple cinnamon roll recipe from now on. I loved how easy it was to make these too. The bread machine does all the work. I know how long it takes for the dough to make, so I popped in the ingredients, did whatever I needed to do, and came back and finished. I actually made two batches a couple days ahead knowing I had this tournament, so I froze them after filling them. I set them out for an hour or so and then put them inside the oven with pans of boiling water underneath and they rose beautifully. I couldn't tell the difference between the fresh or frozen batch when done. I used this glaze recipe on half and a cream cheese icing for the other half. Perfect! Thanks!
     
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Tweaks

  1. Jon R.
    Doubled the glaze and doubled the butter for the filling.
     
  2. haleymeasander
    These were sooooo yummy and perfect! I reduced the yeast to 1 1/2 tsp for high altitude and reversed the order of ingredients so I could use the delay timer on my machine. I also froze half of the roll for later, so I’ll see how it does when thawed. Turned out great!! Update: The thawed cinnamon rolls did not rise as expected and weren’t quite as fluffy as the fresh ones. I probably won’t do that again.
     
  3. jdigjudy
    I make these in two pie pans, and refrigerate them before the 30 minute rise- just cover with clear wrap and refrigerate. In the morning, I put the uncovered pie pan in a cold oven, set to 350 and take out after 15-20 min...mmmmmm
     
  4. Carmen Z.
    This is a very good recipe. I make a batch and it is gone in 2 to 3 days and I have to make more. Also instead I put cream cheese with vanilla and powdered sugar.
     
  5. Amy S.
    Added 1 tsp vanilla to the dough, added more butter and less sugar (used 1/2 cup) to the filling. Kids thought it was too sweet the first time.
     

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