Cinnabon Cinnamon Rolls for the ABM

"Found this on and LOVE it! The ingredients are similar to other cinnabon copycats on this site, but this is simplified by using the bread machine. Hope you enjoy it as much as me and my family!(="
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by MGChristian photo by MGChristian
Ready In:




  • Roll: Place ingredients in the machine following manufacturer's instructions and set for dough cycle.
  • After completion of cycle, remove from machine and roll out to 17x10-inch rectangle.
  • Filling: Mix together brown sugar and cinnamon.
  • Spread softened butter over dough and sprinkle brown sugar/cinnnamon mixture over the top.
  • Roll tightly from long end, pinching edges closed when finished.
  • Slice into sizes of your choice (I usually get 12 rolls from this).
  • Place on greased cookie sheet and let rise until doubled.
  • Bake at 350F for 15-20 minutes, until golden-DO NOT OVERBAKE!
  • Frosting: Mix together and spread over hot rolls.
  • Enjoy!

Questions & Replies

  1. Is there a specific bread flour that works best?
  2. Can you use a stand mixer instead of a bread machine?
  3. Hi I don't have vanilla instant pudding mix.. is there any


  1. These are absolutely delicious! I make the cinnamon rolls using the exact ingredients described. The prep variations are: After I cut the rolls, I put onto a greased 9 x 13 Casserole dish. I allow to rise for thirty minutes on the counter and then put in the fridge overnight so they're ready for breakfast. In the morning, I take out and set on the counter for 30-45 minutes for them to come to room temp and rise a little more. I baked for 17 minutes. As soon as they come out, (as other reviewers suggested) I flip the dish over onto a cookie sheet that I have covered with parchment paper (the cinnamon stuff is a ooey gooey mess!!). Let sit for 5 minutes, then flip back over and ice. Oh, and as another reviewer suggested, I beat the cream cheese, butter, and conf. sugar for 12 minutes while the rolls are baking. These are absolutely gorgeous, delicious, and makes you look like a super star in the kitchen! Well worth the time!!
  2. Yummy recipe! We loved the taste of the rolls. Definately a keeper! I made these a few times and found that the key to these are as soon as you take them out of the oven you need to flip the pan over which allows all of the filling drippings to recoat the rolls. This prevents the filling from running out of the rolls. Also, the key to the frosting is whipping the butter, cream cheese and powder suger for at least 12 minutes, then at the end add the extracts. It sounds like a lot but it is well worth it!
  3. THE BEST cinnamon buns I have ever made, and maybe the best homemade ones, I have ever tasted!!! Seriously. I tweaked a few things since I don't have a bread maker like the yeast activating in 110 F temp milk/water/melted butter n sugar, and let it rise in a warm place for 45 min till it more than doubled. Then did the filling and let it rise again for 30 minutes, but WOW!! Oh, and I doubled the icing recipe, the buns came out big. They came out fluffy, so buttery and tasy, flavorful - they were a HUGE hit for my teenage son's birthday gaming sleepover. The boys said it was the best they ever had. SCRUMPTIOUS! Thank you for posting this recipe. <3
  4. A tip for the problem of the filling running out the bottom of the rolls--flip the pan over after removing it from the oven onto a lined cookie sheet. Whatever ran out should run back over the rolls. I think I saw this tip given for another cinnamon rolls recipe here on the site. I think its how they prepare them at the Cinnabon chain as well. I like mine with pecans.
  5. I became so enamored with this recipe that I made it again and again. Mostly, I don't make the icing, though.<br/><br/> I guess I bragged about the results exuberantly -- today one of our local librarians asked me for the recipe! <br/><br/>I have made up extras of this, frozen the rolls in their baking pan, let the pan thaw overnight, then baked the rolls for breakfast. I think I'll do that for Christmas this year.<br/><br/>Yes, definitely 5 stars.


  1. These rolls are wonderful, the vanilla pudding give them the perfect flavor, and the dough is the perfect consistency. I use cinnamon honey right in the dough instead of sugar and will often use fresh crushed raspberries as the filling instead of cinnamon. Either way these rolls have cooked and tasted wonderful every time we make them. For cutting ease so it does not crush or unroll the dough use plain dental floss!
  2. The dough was very soft and easy to work with. :) Thanks for sharing. I used Chocolate instant pudding mix and 1/3 cup powdered milk to the 1 1/4 cup of water. I also used basic chocolate sauce on the top instead of the frosting. I kept the filling the same but you could change it to match the chocolate by adding some finely crumbled candy bars with the butter instead of the cinnamon. Yum!
  3. These are fantastic! I followed the directions exactly except I used chopped pecans instead of walnuts and no raisins. Yummy! A real keeper!



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