These are moist, delicious rolls. They can be made gooey by making a caramel sauce. They also freeze well.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
15
Yield:
15 rolls
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.

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  • In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.

  • After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, nuts and raisins.

  • Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.

  • Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).

  • Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.

Nutrition Facts

336 calories; protein 6.8g 14% DV; carbohydrates 39.3g 13% DV; fat 17.8g 27% DV; cholesterol 36.9mg 12% DV; sodium 155.7mg 6% DV. Full Nutrition
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Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2005
excellent! I don't own a bread machine, so I made the dough in my trusty kitchen-aid mixer. It didn't take as long to rise as the recipe called for. I did a normal 1-hour first rising, punched it down and let it rise for another half hour, then shaped it and let it rise in the pan for only about 1/2 hour. Will make this one again. Read More
(130)

Most helpful critical review

Rating: 3 stars
12/06/2006
I am actually writing this review hoping to get some tips from others. This recipe had a great dough texture (I like my sticky buns to be realy yeasty and soft not like bread) and the flavor was very good but I ran into the problem I always do when I make cinnamon pecan sticky bun type stuff. Too Dry! not enough of the sticky stuff. So should I just triple the sauce recipe or something to make it more gooey? Other than that nice recipe easy but time consuming. Thanks. Update Dec. 5 2006: This is a great dough recipe but I use the caramel recipe on "Cinnamon Rolls I" posted on this site. I double the caramel recipe and use pecans rather than walnuts. Great! Read More
(66)
119 Ratings
  • 5 star values: 95
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
11/19/2005
excellent! I don't own a bread machine, so I made the dough in my trusty kitchen-aid mixer. It didn't take as long to rise as the recipe called for. I did a normal 1-hour first rising, punched it down and let it rise for another half hour, then shaped it and let it rise in the pan for only about 1/2 hour. Will make this one again. Read More
(130)
Rating: 3 stars
12/06/2006
I am actually writing this review hoping to get some tips from others. This recipe had a great dough texture (I like my sticky buns to be realy yeasty and soft not like bread) and the flavor was very good but I ran into the problem I always do when I make cinnamon pecan sticky bun type stuff. Too Dry! not enough of the sticky stuff. So should I just triple the sauce recipe or something to make it more gooey? Other than that nice recipe easy but time consuming. Thanks. Update Dec. 5 2006: This is a great dough recipe but I use the caramel recipe on "Cinnamon Rolls I" posted on this site. I double the caramel recipe and use pecans rather than walnuts. Great! Read More
(66)
Rating: 3 stars
07/28/2007
My rolls turned out very dry and heavy instead of gooey and light. I took the advice from below and used the caramel sauce (doubled) from Cinnamon Rolls I and it was good. I also used the cream cheese frosting from Cinnamon Rolls II and it was awesome! Double the cinnamon and brown sugar that goes between the rolls too because there wasn't enough. I'll make these again to try to get them softer but was disappointed. Read More
(35)
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Rating: 5 stars
10/27/2005
I made 3 Different recipes on here that had 5 stars and this was far better. my roomates and i loved these Read More
(24)
Rating: 5 stars
03/22/2008
Super rolls! The rolls were soft with a nice texture to compliment the gooey sweet cinnamony filling. The only changes I made were substituting white sugar molasses for brown sugar which isn't available and almost doubling it. I also added more walnuts (especially in the mixture which is added to the baking pan). Highly recommend this recipe and it will very quickly become a standard in my house! Read More
(20)
Rating: 5 stars
03/07/2008
Best cinnamon roll recipe I have ever tried.To speed things up I bought frozen bread dough.So good!! Read More
(17)
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Rating: 5 stars
09/25/2003
Very easy to make and delicious! Just like my grandmothers! Read More
(16)
Rating: 5 stars
12/14/2005
My first try at sticky buns....thank you for the recipe! I made the dough in my Kitchen Aid. Hubby and son loved them! They looked like something from a bakery. I do not like cinnamon but Hubby took them to work and everyone wanted more. Read More
(15)
Rating: 5 stars
11/30/2007
THESE WERE VERY EASY TO MAKE ESPECIALLY SINCE I HAVE A BREAD MACHINE THAT DOES ALL THE WORK FOR YOU. THEY CAME OUT SO YUMMY AND GOOEY!!! MY FINACE LOVED THEM AND TOOK THEM ALL HOME WITH HIM. THAT'S OK I MADE SOME MORE TODAY :):):) Read More
(14)
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