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My review
Soft, Moist and Gooey Cinnamon Buns
FIONASMOM
"I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy!"
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Ingredients
3 h 35 m servings 165 calsOriginal recipe yields 24 servings (2 dozen buns)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
- When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
- Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
- Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 165 calories; 8.9 g fat; 21.2 g carbohydrates; 1.1 g protein; 29 mg cholesterol; 143 mg sodium. Full nutrition
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Reviews
Read all reviews 538659 Ratings
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Most helpful positive review
12/29/2004
Instructions for cinnamon buns using the mixer or by hand: 1)Combine water, yeast, sugar. Allow to proof for about 15 minutes in warm place (cover with plastic wrap or a damp towel). I leave m...
Most helpful critical review
11/15/2010
I made these cinnamon buns 3 times before posting this review. Each time I made them, they got a relatively positive reception, but I think it was because most of the people who tried them had e...
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12/29/2004
Instructions for cinnamon buns using the mixer or by hand: 1)Combine water, yeast, sugar. Allow to proof for about 15 minutes in warm place (cover with plastic wrap or a damp towel). I leave m...
2/10/2003
If I could give this recipe 10+ stars I would! A few months ago I made the "clone of a Cinnabon" recipe from this web site, and at the time I said that I would only use that recipe from thereon...
9/27/2006
Absolutely fabulous recipe. Very easy to follow. I used a 16x21 inch board and rolled out the dough to fit it. Perfect! I did have to use a larger pan, 12x16, but the 24 rolls fit beautifull...
12/25/2001
Incredible! These buns are so tender and delicious! I didn't have the pudding so I left it out and they were awesome without it-don't know how they could've been any better.
12/26/2011
I do NOT have a bread machine but I do have a Kitchen Aid, so I adapted this recipe to reflect that. My oldest boy and I made this recipe together. We proofed the yeast with the warm milk, warm ...
11/15/2010
I made these cinnamon buns 3 times before posting this review. Each time I made them, they got a relatively positive reception, but I think it was because most of the people who tried them had e...
8/22/2005
These have to be some of the most wonderful cinnamon buns around! I have made them a few times and find the recipe rather sweet for my own tastes (not big on sweet stuff), so I usually cut the...
8/3/2007
These were the most delicious cinnamon buns I've ever had - even better then the store bought ones! When I first made them, they were absoluetly deeeeelicious. They melted in your mouth and the ...