This is my all time favorite cinnamon roll recipe. It turns out perfect every time and so quick and easy to make.

Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
2 hrs 45 mins
total:
3 hrs 40 mins
Servings:
12
Yield:
12 rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.

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  • Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.

  • Preheat oven to 350 degrees F (175 degrees C).

  • When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.

  • Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.

Nutrition Facts

376 calories; protein 5.6g 11% DV; carbohydrates 46.4g 15% DV; fat 19.2g 30% DV; cholesterol 64.7mg 22% DV; sodium 437.1mg 18% DV. Full Nutrition
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Reviews (229)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2003
Very good. I was skeptical even after having read all of the great reviews but they truly are very good. The bread is moist and tender not hard and with using the bread maker this is a pretty easy recipe to make. It takes time due to the required rising but other than that it's quick and easy. I did do a couple of things differently -- I added more cinnamon 1 tsp was not nearly enough; I omitted the powdered milk; and I used cream instead of ice cream. Next time I'll add nuts and they'll be perfect. I'm glad I didn't heed the advice to double the caramel they were quite sweet and quite gooey with the recipe as it was. Try 'em you won't be disappointed. Read More
(95)

Most helpful critical review

Rating: 1 stars
07/31/2003
This recipe was awful. The dough was way to stick to handle. Most of it stuck when I tried to roll it out. I ended up throwing it out and finding another recipe. If your looking for a good cinamon roll recipe- keep looking. This isn't it. Read More
(14)
283 Ratings
  • 5 star values: 241
  • 4 star values: 24
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 8
Rating: 5 stars
12/29/2003
Very good. I was skeptical even after having read all of the great reviews but they truly are very good. The bread is moist and tender not hard and with using the bread maker this is a pretty easy recipe to make. It takes time due to the required rising but other than that it's quick and easy. I did do a couple of things differently -- I added more cinnamon 1 tsp was not nearly enough; I omitted the powdered milk; and I used cream instead of ice cream. Next time I'll add nuts and they'll be perfect. I'm glad I didn't heed the advice to double the caramel they were quite sweet and quite gooey with the recipe as it was. Try 'em you won't be disappointed. Read More
(95)
Rating: 5 stars
07/11/2003
These are absolutly the best cinnamon rolls! I have made them for everyone this holiday season and all have loved them. The only thing I did different after the first batch was divide my dough in half and bake in 2 8x8 pans. The center rolls wouldn't shrink then and they looked gorgeous:) Thanks for the wonderful recipe. Read More
(61)
Rating: 5 stars
11/25/2005
Happy thanksgiving to all. I am glad that this recipe has been enjoyed by so many. Someone said they weren't sure of the size triangle to make. I think 12 X 17 is about right. When I cut the rolls into 12 to put in the pan they are about 1 ". What I do is cut the long roll in half and then each half into six. They come out pretty uniform. Thanks for all the good comments about this recipe. It is indeed a "keeper". Kathy Nowell Read More
(58)
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Rating: 5 stars
10/28/2003
YUM! YUM! These are Soooo good and I can't wait to make them again! I doubled the caramel part and added pecans to the caramel recipe. I read a couple reviews saying it was dry. Mine was not at all dry. When taking from the oven turn upside down on a platter and all the caramel will be on "top". I also frosted with cream cheese frosting. 1/2 (8 ounce) package cream cheese softened 1/4 cup butter softened 1 cup confectioners sugar 1/2 teaspoon vanilla extract 1 1/2 teaspoons milk. These were WONDERFUL! Thank You soooo much Kathy! Read More
(52)
Rating: 5 stars
12/18/2003
I have tried at least 25 different recipes for cinnamon rolls to find ones that were moist soft and gooey. This is the only one that I've been wild about. I make them for our clinic about 2x monthly and they're gone by 9AM. I'm careful not to add much or any extra flour and work with the extra-soft dough as it keeps them "melt-in-your-mouth" textured. I mix mine in my Kitchen Aid while making the caramel sauce (which I only cook for about 1 minute or less so it's not so stiff after baking. We like them oozing the caramel. After cooking the sauce for 2 minutes we found it to be too caramelzed after baking and we had trouble getting it unstuck from our teeth. I never make less than a double batch. It's the first thing family friends and associates ask for when I say "What can I bring?" Read More
(46)
Rating: 5 stars
07/12/2003
These cinnamon rolls are a hit anywhere I take them.. work family gatherings etc... they are awesome! I like to make them the night before let them rise while I'm sleeping and pop them in the oven for fresh out-of-the-oven cinnamon rolls in the morning. Read More
(37)
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Rating: 5 stars
08/01/2007
Simply hands-down the absolute BEST cinnamon roll recipe EVER! Even better than the clone of a cinnabon recipe that's so highly regarded. I've tried both and NOTHING compares to this recipe. I do tweak the recipe a bit though.....I bake the buns in a pan with the caramel sauce on the bottom and when done baking I then flip the pan over into a slightly larger pan. That way the gooey caramel oozes into all the cracks of the buns. I also put a cream cheese frosting over the whole shebang (the one from the clone of a cinnabon recipe). I always get rave reviews when I make this! Read More
(36)
Rating: 5 stars
04/12/2006
My friend made these for a brunch and they were so delicious!! I think this recipe is better than most! The rolls were very buttery and gooey.....yummmyyy! Read More
(33)
Rating: 5 stars
12/29/2003
Oh.My.Gosh. Just Wow. This is the BEST cinnamon roll recipe I ever made or eaten for that matter! I was just about to give up hope because I wanted big fluffy yummy gooey cinnamon rolls and just couldn't find a recipe that gave me anything other than little cinnamon hockey pucks. I would recommend this a 1000x over. (I didn't have vanilla ice cream so had to substitute 1/2 cup whipping cream & 3 Tablespoons gran suger. Also used 1/4 oz 1.5 tsp packet of quick rise yeast.) Read More
(28)
Rating: 1 stars
07/31/2003
This recipe was awful. The dough was way to stick to handle. Most of it stuck when I tried to roll it out. I ended up throwing it out and finding another recipe. If your looking for a good cinamon roll recipe- keep looking. This isn't it. Read More
(14)
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