Soft, Moist and Gooey Cinnamon Buns
I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy!
I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy!
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 my yeast to proof in the microwave after having turned it on for a minute to heat it up. Then I put the yeast mixture in (don't turn on while it is in!). 2)Mix remaining wet ingredients for dough in mixer (or by hand). Add yeast mixture. Mix till combined. 3)Switch whisk attachment w/ the dough hook (or knead by hand in a large bowl to save mess of having to knead on a surface). Slowly mix in the flour w/ the dough hook, on a low speed. Once flour is more or less blended (& won't fly out of the sides), knead at a high speed till it forms a sort of ball around the dough hook. Avoid adding lots of extra flour to avoid dry buns. 4) Put in large greased and/or lightly floured bowl. Cover & let rise in warm place till doubled in size (about 30-40 minutes- don't leave longer, even not yet doubled). 5) Follow instructions for rolling out & the rest of the recipe as written. I substituted 1/2 c. of butter w/ 1/4 c. margarine & 1/4 c. oil. It worked fine. A couple of buns that didn't get covered well in the glaze were slightly dry. It is important to use the full amount of the butter for filling so buns don't dry out. I highly recommend them & thank Tania for the wonderful recipe.Read More
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 eaten cinnamon buns maybe once or twice in their lives. There was something about them that really bothered me. I finally realized what it was: they did come out gooey, but it was because they stayed quite raw. Baking them longer than the recommended 20 minutes did cook them a little more, but the cooked parts were dry and crusty, and the gooey parts were really just raw dough. And the sugar to butter ratio was way too low such that the sauce turned into butter soup while it was baking, leaving none of the filling in the buns. Thanks to BellesAZ who posted her idea of using Grandma Van Doren's white bread recipe as the base for the bread. Using this recommendation, I made the most incredible, fluffy, moist cinnamon buns ever. And for filling I used 1/4 of a cup butter to 1 cup brown sugar (with lots of cinnamon). My husband thought it was to die for. That is what I'll stick to from now on.Read More
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 my yeast to proof in the microwave after having turned it on for a minute to heat it up. Then I put the yeast mixture in (don't turn on while it is in!). 2)Mix remaining wet ingredients for dough in mixer (or by hand). Add yeast mixture. Mix till combined. 3)Switch whisk attachment w/ the dough hook (or knead by hand in a large bowl to save mess of having to knead on a surface). Slowly mix in the flour w/ the dough hook, on a low speed. Once flour is more or less blended (& won't fly out of the sides), knead at a high speed till it forms a sort of ball around the dough hook. Avoid adding lots of extra flour to avoid dry buns. 4) Put in large greased and/or lightly floured bowl. Cover & let rise in warm place till doubled in size (about 30-40 minutes- don't leave longer, even not yet doubled). 5) Follow instructions for rolling out & the rest of the recipe as written. I substituted 1/2 c. of butter w/ 1/4 c. margarine & 1/4 c. oil. It worked fine. A couple of buns that didn't get covered well in the glaze were slightly dry. It is important to use the full amount of the butter for filling so buns don't dry out. I highly recommend them & thank Tania for the wonderful recipe.
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 beautifully. If you want to fit them into a 9x13 pan, cut the dough into 12 rolls rather than 24. They need a few more minutes of baking time, but they're huge and delicious. Better than you can get at any mall or bakery. I agree with others who suggested more filling but I found doubling it to be a tad too much, so I now make just half again more filling (1 1/2 times the amount called for). I also used a cream cheese frosting, just because we love it so much! If you want to make these so they're hot and fresh first thing in the morning, you can make the dough the night before. After you've rolled them out, spread the brown sugar mixture, rolled and cut them, put them in your prepared pan and put the pan in the fridge. In the morning, just place a large pan of boiling water in the oven (near the bottom) and put the pan of rolls in above it. Within 30 minutes or so, they will rise and you will be ready to bake them. Just take them out, preheat your oven, and you'll have hot, fresh, gooey goodness in no time. You cannot go wrong with this recipe. It's perfect! Thanks so much!
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.
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 water and the sugar for ten minutes, then we added the egg, the melted butter, the vanilla pudding mix, the salt and the flour. This did need a little more flour to get it to form a ball, about a quarter cup more. Once it formed a ball, we kneaded it with the dough hook for five minutes. We let it rise in a greased bowl over a warm heating pad for an hour, rolled it out and spread on the brown sugar/butter/cinnamon mixture. We got eight biggish rolls out of one recipe (which filled one deep disposable lazagna pan), not close to the serving size that the recipe stated. (Not a huge deal for us, we like bigger rolls. But if someone is making this and wants more rolls out of it, you'll have to double it and cut them a little thinner than we did.) I covered the rolls and let them sit in the fridge overnight until this morning when I put them on the warm heating pad for the second rise. Our rolls were done at 25 minutes. The icing was perfect EXCEPT I needed a lot more milk than the recipe asked for--I want to say 8 teaspoons? These rolls turned out beautifully, you'd think that they were from Cinnabon BUT these were WAY too sweet for us. It really was overkill. If I were to make this again, I'd cut the filling by half. NOTE: Half a box of instant vanilla pudding mix is a quarter cup.
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 eaten cinnamon buns maybe once or twice in their lives. There was something about them that really bothered me. I finally realized what it was: they did come out gooey, but it was because they stayed quite raw. Baking them longer than the recommended 20 minutes did cook them a little more, but the cooked parts were dry and crusty, and the gooey parts were really just raw dough. And the sugar to butter ratio was way too low such that the sauce turned into butter soup while it was baking, leaving none of the filling in the buns. Thanks to BellesAZ who posted her idea of using Grandma Van Doren's white bread recipe as the base for the bread. Using this recommendation, I made the most incredible, fluffy, moist cinnamon buns ever. And for filling I used 1/4 of a cup butter to 1 cup brown sugar (with lots of cinnamon). My husband thought it was to die for. That is what I'll stick to from now on.
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 savory cinnamon flavour filled your house. A few days after, I had tried the "Clone of a Cinnabon" and I'd have to say, these were 100x better! The other recipe's cinnamon buns where very hard and not as oooey and goooey as these delicious treats. I didn't modify the recipe one bit because it was so good. A tip for making these cinnamon buns is when you flatten out the large rectangle, use a butter knife a straighten out all the sides (you can take those extra pieces for patching). This way, you won't have "end pieces" that no one will eat. The texture of the dough was exceptionally delicious - soft and chewy and the filling was so flavourful - not too bland and not to spicy. I was just looking through the reviews written by others and noticed they had said how these cinnamon buns became hard the next day and how they only lasted 'soft and moist' one day. What I do is pop it on a plate and stick it in the microwave for a good 20-25 seconds (depends on your microwave!!!) then it becomes chewy gooey and fresh and soft and moist all over again. Thank you very much for this recipe. Defenitely a keeper! (I've made these about 15 times and I won't stop!!) :)
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 sugar and up the cinnamon in my filling. I also don't ice them - they're great as is, and if I did ice them, this Cinnabon-raised girl would have to go for a cream cheese icing. The dough, however, is absolutely perfect - fluffy, tender and flavorful. So perfect that my batch has disappeared in less than 24 hours, thanks to my parents, grandmother, brother and of course, me! Just in case anyone hasn't heard this tip before, you can use a piece of thread or dental floss to slice the buns easily: cut a piece about a foot long, hold each end and slide it under your finished log of dough. Cross the ends of the thread over, switching hands, and pull until the thread cuts through the dough. Works like a charm! Thank you Tania for a wonderful recipe!
This is sooooooo good, I couldn't believe how delicious they were. My family ate them all in about 24 hours. This recipe is under-rated--it's much better than the Clone of a Cinnabon recipe (though I used the frosting from that recipe). I cannot recommend it enough. UPDATE: To keep the cinnamon filling from seeping out, I baked the entire roll without cutting it, and then cut it into individual rolls once it came out of the oven. I also added pecans to the filling and it tasted even better!
So, so good! I do think that I like these better than "clone of a cinnabon". They are softer and have that extra something that the other recipe is missing (I think it's the vanilla pudding!) I always make the night before (roll, slice and put in greased dish) and then in the morning, I put the oven to 200, put a hot, damp towel over the rolls then put the rolls in the oven and TURN IT OFF and leave them in there for 30 min. Then I take out, pre-heat and bake for 20 min. Here is the icing I use: 7 Tbs butter 2 oz cream cheese 1.5 C powdered sugar 1/2 tsp vanilla 1/4 tsp salt Whip until fluffy and add to hot rolls!
This was the second recipe I tried making cinnamon buns in my bread machine. I have never attempted them before because of all the work involved but boy am I glad I did!!! These were the best cinnamon buns I've ever tasted. My picky kids loved them and two friends who do not bake...ever, asked for the recipe. I used the cinnabon clone icing for them and they were simply to die for! Thanks for the great recipe!!!
DELICIOUS, BUT NOT EASY!
Absolutely the best cinnamon bun! My kids haven't stopped bugging me to make more...so of course I will. Thanks!
This recipe is quick, easy and gooey. Have looked for a long time for a gooey recipe and have finally found it. Thanks.
Granted,this is the first cinnamon roll recipe I've ever tried, but it did come out FABULOUS. I made it without a bread machine: sprinkle yeast over milk and allow to sit for about five minutes or until dissolved and bubbly. Whisk in everything but the flour, then whisk in 1 cup of the flour. Mix in the rest, eventually kneading it by hand until all the flour is incorporated. Knead for 3-5 minutes (dough is sticky but will get more elastic). Put it in an oiled bowl and turn once, cover with a wet towel and put in a 200 degree oven. TURN THE OVEN OFF AS SOON AS THE BOWL IS IN IT. Allow to rise for an hour, until doubled in size. Then follow the rest of the instructions per the recipe. The only thing I changed was I added an extra tsp of cinnamon to the filling and made cream cheese icing: 3 oz cream cheese, 1/4 cup (1/2 stick) butter, 1/2 tsp vanilla, 1/8 tsp salt (omit if using salted butter), 1 1/2 cups powdered sugar. Simply yumtastic!
Ok so i have been working my way thru the cinnamon roll recipes. i thought i had found good ones untill now! THIS RECIPE IS THE BEST!!!!!! i mixed it by hand and kneeded for 10mins. let rest for 35mins. rolled out. spread 1 stick of soft butter and sprinkled with a mix of 1cup brown sugar and 3TBS. of cinnamon. it only yielded 12 regular sized rolls. i let rolls rest again for 35 more mins. then baked JUST untill the edges turned golden. PERFECTION!!!!!!! please note that during both rest times the dough didnt rise very much but they exploded in the oven! I put 6 in a pan and wraped 6 in plastic to store in the freezer. iced with creamcheese frosting. THE BEST PART IS THAT THEY STAY SOFT AND GOOEY EVEN AS LEFTOVERS!!! WILL NEVER MAKE ANOTHER RECIPE AGAIN!!!!! I ALSO CUT HALF THE "LOG" AND MADE CINNAMON RAISIN PECAN BREAD!!!!
Sooooo delicious and soooo easy!! Absolutely perfect, soft, gooey and oozing with cinnamonly goodness.
I was wodering if I could use my kitchen aide bowl mixer to make these and if so what would the steps be?
This recipe worked out beautifully. The dough consistency out of my bread machine was perfect! I baked my cinnamon rolls in a 13 x 9 inch glass pan so I set my oven at 325 degrees and had to add about 10 or 12 minutes to the bake time to let them brown. The rolls are wonderful! Thank you for a keeper, Tania!
Can you make these without a bread machine?
These are soooo good. The best recipe I've found so far. Stored them in a Ziploc baggy and there were delicious day 2 and 3 as well!
I didn't know cinnomon buns could be so great. Very moist and flavorful.
Absolutely the best I've ever had!! Thanks so much! :)
Absolutely wonderful! These cinnamon rolls were so soft and moist, with the exterior just the right firmness. There are too extremes to cinnamon rolls, the hard or soft ones. These straight dough ones have won me over hands down! I reduced the amount of brown sugar as I don't like my cinnamon rolls too sweet. The secret is definitely the pudding mix! Be warned though, the cinnamon sugar paste will seep to the bottom of the rolls while baking. It would be difficult to clean the baking pan so I think it would be good to line the pan with parchment or baking paper.
WOW!!! I just inherited a regal bread machine with no manual, so I added the ingredients as listed, and it worked perfectly. It was my very first time using a bread machine, also my first time making cinnamon buns. I used a little bit of extra butter and brown sugar, and used lots of butter in the pan. When I took them out of the oven I turned them out onto a plate immediately, cause I knew all that gooey sugar would turn very sticky, then I drizzled what was left in the pan over top of the buns, and soaked the pan in soapy water right away. I think these are the best cinnamon buns ever. I put cream cheese icing on half of them, cause my hubby likes his without. To me, they don't really need icing, I think they are perfect the way they are, but the kids liked them both ways. I think next time I won't even bother with icing. They are the perfect texture, the perfect sweetness, and they are so easy!!! I will make these again and again, especially for Christmas treats to pass out to my hubby's single friends!
10++ stars for sure. SO GOOD! Much better than "clone of a cinnabon". Moist and delicious. I did make a day ahead of time- after the bread machine cycle I cut them up and put in the dish to rise for the hour-then I wrapped in plastic wrap and popped in the fridge. In the morning I took them out and let them sit at room temp for about 45 minutes and popped into the oven...HOLY GOODNESS! Cook time for me was more like 25 minutes(probably cause I had them in the fridge overnight) The only change for me was I do prefer the frosting to be cream cheese based so I made it that way( 4oz cream cheese, 1 1/2 cups conf sugar, 1/4 cup butter and a squirt of vanilla) Thanks for my new favorite recipe!
THE BEST cinnamon bun recipie I've tried. Super soft and moist. Best with a cream cheese icing. Noting but moans and licking of lips when I served these. HUGE SUCCESS!!!
These are absolutely fantastic. They are the best cinnamon buns I have had in a long time,
I've never made cinammon buns before but you'd never know! These were the biggest hit at our Christmas morning breakfast... although the icing doesn't go very far. I suggest making doubling it and making it in two batches since sometimes the confectioners sugar can get pasty
Wonderful recipe. Used a 9x13 pan and made 12 large rolls. (Using dental floss to cut dough works great.) Gave this recipe to all my bread baking friends and everyone loves it.
The absolute best dang cinnamon rolls I've ever made and I've made my share. Like others, the pudding caught my eye and I knew I had to try this recipe. So glad I did, as this is really the only recipe I ever need to make again. The bread itself is so tender and easy to work with. The flavor is outstanding. Because of guests, I eliminated the nuts and raisins this time around and took the suggestion of some other reviewers to up the cinnamon. I did use 1 TBSP. Other than that, made as directed except I didn't use a bread maker and instead used my KA, and I am now a fat and sassy mama....not a good start to the New Year, but at least my family loves me and appreciates this!
I used this recipe and doubled it - because, honestly, what does one do with 1/2 a pkg of instant pudding mix. I followed the instructions in the first comment (for non-bread machine users). I also made them a few days ahead of when I needed them - after the buns had been rolled and cut and arranged in the pan I covered them with plastic wrap and stuck them in the freezer until the night before I needed them. I took the trays out of the freezer the night before - and put them in the fridge to thaw. Prior to cooking I let them rise, then baked them. I made a cream cheese frosting for them - They are AMAZING! Even my Husband (who is not big on "sweet stuff cinnamon bunny things") loved them.
THESE ARE THE BEST!!!!!!!! I didn't have the time to do everything at once so I made the dough the night before, filled it and rolled it and put it in the freezer. Then, in the morning I took the log out, sliced it, and let the buns thaw and rise while I went to church. Then, I came home and baked them. YUM YUM YUM!
Wow! This is much easier, and just as good, as the cinnamon roll recipe I inherited from the women in my hometown. I used a mixer stand, following these initial steps: first heat the water, butter, and milk until it they were warm (not hot!); second, add the yeast, sugar, and pudding mix and let it all grow until spongy (10 minutes). Yum yum.
These are so delicious! I've made them many times since discovering this recipe and everyone who has tried them has absolutely loved them.
Phenomenal! (And i hoped i spelled that right)
So delicious and satisfying. I found out I can make it into an impressive loaf by rolling the dough slightly thicker and to fit the length of a loaf pan--add the filling roll up and bake--yummy!
Great recipe. I'm sure if I'd thought to read through the other reviews I would have caught the reference to kneading the lot in a greased bowl. A must, I kneaded on a floured surface and it soaked up quite a lot of extra flour which made it a bit of a trick to roll it out. It was so darned elastic, it kept wanting to suck itself back into a ball. I managed it but good grief, just knead it in a bowl, all will be well, these are tasty!!
Wonderful taste. I think the addition of the vanilla pudding makes a wonderful difference. I'll surely make this one again.
By far the best cinnamon buns I have ever had. The dough comes out so soft and moist that I was convinced it wasnt baked through. I was wrong! It was just that moist. I altered the frosting recipe to yield 50% more than suggested.
Tended to rise over the sides of a jelly roll pan. Might work better in a traditional 9x13.
I've made these rolls for family and coworkers many times. Everyone loves them. They are very moist, tender and flavorful and they turn out perfectly every time. I have lots of requests to make them again, and they even prompted a friend to buy a bread machine!
These were really good, but I think they could've used a little more cinnamon. I did use the cream cheese icing from the "Clone of a Cinnabon" recipe. I did have some trouble in making these though, which probably had to do with my technique more than the validity of the recipe. I had to mix by hand, and didn't add the vanilla pudding. My dough didn't rise much at all, and kept sticking to my counter when trying to roll it up. I did sprinkle some flour on it so I'm not sure why it was so sticky. Like I said though, they taste pretty great!
I made two batches for my church's bake sale and they were the first items to completely disappear and some of the buyers wanted the recipe! They were absolutely yummy!
These are by far the best cinnamon rolls for the bread machine I've found! WONDERFUL! They taste like cinnabon!
I have made these many times and simply put these are unbelievably good. So moist they melt in your mouth!
These buns are the best I've ever made. They are truly wonderful!!! My husband just loved them and said these buns were the best he has ever tasted. Thanks!!!!!!!!!!!!!!!!!!!!!!!
Fantastic recipe! I used buttermilk instead of plain milk and 2 tbsps of cinnamon not 2 tsps. Everyone loved them and easy dough to work with especially using the bread machine! Later I made again with cream cheese icing as previous people had recommended, OUTSTANDING! my neighbours were in HEAVEN!
A delicious recipe if followed to the 'T' and even if you don't. I did it the 1st time as written with bread machine and frosting - turned out great. Didn't need parchment. Tried it the 2nd time and did dough by hand, using: a) .25 oz package of fast rising yeast by first heating water to 110F, putting in the yeast and sugar, covering with saran wrap and proofing in the microwave, which was prewarmed 1 minute while empty; b) knead dough in a bowl when sticky, adding flour as you go, c) turn dough onto a Silpat for kneading by hand until rubbery but not dry; I did not need oil or flour to achieve this. Doubled fine in the oven with the light on. Roll out dough on the same Silpat and cut with dental floss. To preserve gooey goodness, I use half of the cinnamon/sugar/butter mixture in the rollup process and rub the other half on top and the sides after they're placed on/in the pan of choice. Proofing in oven with the light on was perfect. Using bread flour, cake flour or all purpose flour have all yielded the same wonderful results. Whether baked individually in a rectangle pan or in a round pan as a pull apart (mine didn't leak as a pull apart), rolls turn out fully cooked don't stick to the bottom and get eaten the first hour...or at least the first day. I use the cream cheese frosting of 3 oz cream cheese, 1 tsp vanilla, 1/4 cup butter and 1.5 cups powdered sugar - perfect amount for me. They are not easy, but nothing worth having or eating usually is :)
I've tried both this recipe and the "clone of a cinnabun" and this won unamiously... the gooey-ness was the deciding factor. I used cinnabun's cream cheese frosting though.
Made these today and while they are very tasty, they did not raise well. The recipe is not as specific as it should be. For instance, I used a 9x13 inch pan and an 8x8 inch pan. The recipe just says a 9x13--no way you will get that many rolls in one pan!Also, I think the milk should be warmed before you put it in the ABM--perhaps that may be why my rolls didn't raise well. Will try again with these changes.
Mmmm! The whole family loved these. I have made them a couple times now but vow to only make them once every 6 months because I can't leave them alone!
These are really the best cinnamon rolls I have ever tasted from a bread machine. Shaping them is a little messy, but it is worth it! My siblings loved them and so did my parents!
absolutely delicious! I've tried a few cinnamon bun recipes now and this one is definitely the best. The only thing I changed is instead of 1/2 pkg of regular pudding I used a whole pkg of light and only 3/4c brown sugar for the filling.
LOVE LOVE LOVE this recipe! The only thing I did differently was I used a whole 4 serving size package of cheesecake flavored pudding mix - I didn't have the vanilla flavor and I neglected to read the directions where it said use 1/2 of a package. I will use a whole package again the next time I make these as they are so wonderful the way they are! I only ended up with a dozen too - 12 amazingly good cinnamon rolls. Thank you!
I have made this several times, it is so easy and delicious, we had them Christmas morning with my extended family and got lots of rave reviews. I have tried freezing as well and it works like a charm
This is a wonderful recipe. Luski recommended it to me and I have passed it on to a neighbor. Quick to fix and just as quick "they are gone". GREAT & QUICK.
These really are the best. My whole family loved them & they do taste like Cinabon. I hade a little trouble cutting them but that did not affect the taste. I will use this recipe again. Thanks.
This recipe makes the best cinnamon buns I've ever baked! Too bad there was only 5 stars to rate these incredible cinnamon buns! My family loves these! I've used this recipe for over 8 years now, and it's never failed me. If I don't have instant vanilla pudding mix in my pantry, the pudding mix that requires cooking also works well in this recipe. I've made these buns with either type of pudding mix with excellent results. I cut my buns with dental floss to help them keep their round shape. When we want something a little different, I'll make this recipe with a glaze that goes into the bottom of the baking pan before the rolls are added.
I tried many cinnamon rolls recipes b4, and ended up sticking with "clone of a cinnabon" from this site for a while, until this recipe caught my eye because of the pudding mix. I tried it and it really is moist and gooey! So delish. Everyone loved it. Very comparable to clone of a cinnabon recipe though. Not better or less good. That is why I might stick to the other one, just because it is more simple and more natural(no use if pudding mix!). Thanks for sharing!
Again, another cinnamon roll recipe using vanilla pudding.. it made the taste very "off" and not at all like a traditional cinnamon roll. There is hardly enough brown sugar in these to get the "oozing" promised in the description. Bread flour makes these rolls far too heavy. For a nice, light cinnamon roll, use Grandma Van Doren's bread recipe here.. it makes three loaves. Use 1/3 recipe to roll out some rolls and bake up two nice loaves of bread.. delish and what cinnamon rolls should be like.
These were very good! I did not have a bread machine so I used my KA mixer with the dough hook. I had to add a little more flour to get the dough the right consistency (maybe a couple more tablespoons). I let it rise for about 1-1/2 hrs., punched it down, let it rest for about 5 minutes, then rolled it out and followed the directions from there. The only thing I did differently was to use maple flavoring instead of vanilla and I used three 9" round cake pans so I could give one of the pans away for a gift. I think next time, I will add a little more butter and definitely more cinnamon. It did not have as strong of a cinnamon flavor as I would have liked. Oh yeah, I also made a little extra of the topping. A definite keeper!
I did not care for these at all. They were too soft if there is such a thing. They melted in your mouth in a bad way. I'll go back to clone of a cinnabon.
This recipe is great. Fast, easy, and uses ingredients that I usually have around the pantry. The first time I made this recipe I followed another reviewer's advice and baked the cinnamon rolls as one big 'log' to be cut apart when it was done baking. What a mistake that turned out to be (for me, anyway!). It wound up overdone at the ends and doughy/undercooked in the middle. YUCK! The second time I made the recipe, I followed the regular instructions and sliced the roll into 1" sections. It turned out perfect! Forget ever going to the Cinnabon again, these are 10x better than the mall standard is. :)
My family loved theses. This is a great recipe for bun I have ever found. Two thumbs Up. Thanks WDance
I must say...this is THE BEST Cinnamon Bun recipe ever. I've made it many times for my kids (whom each must have at least 2 or 3 at a time) and made them as gifts for family and friends. They gave rave reviews! I've made them for my son's classroom birthday celebrations and they practically licked the pan clean. This is a must try...definitely a keeper! Thanks for sharing!
Love, love, LOVE these! I have made them 3 times now this week! My husband took them to work and his co-workers raved about them and said I should open a bakery!
Absolutely amazing! I didn't brush the sugar/butter mixture on top, but melted butter, and spread brown sugar and cinnamon on the bottom of the pan. I also added a bit more cinnamon, and some vanilla to the inner-roll mixture. This is so good!!
I've looked high and low for a good cinnamon roll/bun. I stopped looking when I found this one.
I made these tasty buns and my family loves them! They are very moist and full of flavor. I will definately make these again.
I altered the ingredients inside the rolls, too much brown sugar. VERY EASY to make my husband who loves cinnamon rolls loves these!!!
This recipe was super easy. I have never made cinnamon buns before and I was very happy to let my bread maker do the hard part!
This is by far the BEST recipe for cinnamon rolls I have ever tried (and I have tried many) - the only thing I would change is to let your dough rest for 10-20 minutes before rolling it out - that way the ends won't be so elastic - TERRIFIC recipe :)
I have made this multiple times exactly as written. It does take some work to make them, but the payoff is so worth the work! My mom asks me for these every Mother’s Day and birthday as her treat. They’re better than Cinnabon, in my opinion. I’ve made them without the nuts and raisins every time since those are optional. I think they’d also be good with the raisins, but they’re just so good without them, I don’t add them. Make these with confidence and enjoy!
YUMMY!!! Fairly quick and tasty. I did cook a little longer than stated and still good. I used a cream cheese frosting and wow.. The house even smelled tasty all day.
These buns were very good - the vanilla pudding gave the dough an interesting flavor. The topping was WAY too sweet. We ended up scraping all of it off the buns. So, be careful not to put it on all the buns until you taste it.
Wow! These are great! I love storebought cinnamon buns but all the homemade ones i've had tasted too much like dinner rolls with cinnamon in them. These are just perfectly soft and gooey! I used the whole box of pudding mix and for the icing I used French Vanilla coffee creamer (you know the International Delight or CoffeMate kind) instead of the milk. YUM! They were all gone in 2 days! Definitely will make these again and again!!
I am new to the world of bread machines..got mine for Christmas...used it for the first time 2 days ago and have now used it 3 times. I love it. Made these last night followed the directions just as written and all I can say is YUMMY...for a beginner these were delicious...everybody was wanting me to bring them some...lol
This is a great cinnamon roll recipe - it tastes just like I expected, and the rolls are very soft and fluffy. I have another type of sweet roll recipe that also uses pudding mix in the dough, and I love it, so knew I'd love this one as well. I had no vanilla pudding mix, nor any instant mix at all for that matter. I used "cook and serve" butterscotch mix, and they turned out great. My family loved them. I will definitely be making them again.
DELICIOUS!!!! They don't last long in my house, so much so my husband asked to stop making them for a while :P For the pudding I used 1/2 a package of Instant vanilla Jell-o 102g 4 servings... I measured out the whole package to be 1/2 cup so I used 1/4 cup.
really good love it
Holy Cow! These were amazing... We gobbled up half the pan and shared the rest with our neighbors. They called a half-hour later and demanded the recipe. The only change I made was to add 4oz cream cheese to the frosting. I also added the optional walnuts and raisins. GREAT RECIPE!
These were really good... I made as directly except for one thing. When putting the ingredients in your bread machine, you should put the salt in BEFORE the flour. If you put it in after the flour you run the risk of your yeast touching the salt, which could 'burn' the yeast, thereby causing problems for the dough to rise. I typically add the liquids, salt, sugar, seasoning, etc., before adding the flour, then of course the yeast.
These were good. Wouldnt change anything. However, I used betty crocker cream cheese frosting to frost them.
These were just ok. I would not make these again.
excellent, excellent wish I had more stars to give it!
These were very good. I just had a couple of issues that were probably my fault. They didn't rise as much as I would have liked, but I may have proofed the yeast for too long. Then the brown sugar came out and ran into the bottom of the pan while they were rising. No biggie though because they were still soft and gooey just the way I like them. I used the cinnabon cream cheese icing and it was delicious! I will try these again and see how they turn out next time! ***update*** These made enough for me to have 3 round pans. The second pan I let rise overnight in a cold oven and they were perfect. The brown sugar did not seep out either. These are absolutely wonderful!!
My husband loved these. We were going to share them with my in-laws but are afraid that once they try them they will expect us to make them all the time. Much better then Cinnabon.
These are 200% better then the clone of the Cinnabon recipe. Next time I will only use 3/4 cup of brown sugar. The full cup was to sweet for me. :P This is my new Favorite Cinnamon Bun Recipe. Toni
They were excellent! The onbly problem was when i took the dough out of the bread machine it was too runny and soft, had to add more flour.BUt other than that it was great.I was eating one out of the oven while i typed, Thank you! So now I'll try some others, to see how they are.BUt these are a keeper.
Absolutely fantastic! My husband prefers the Clone of a Cinnabon recipe which is also wonderful, but I like this one a little better. The rolls were a little more tender and flavorful. You really can't go wrong with either recipe.
OMG....AMAZING! Brought some to my neighbors right out of the oven. She actually asked if they could have another after they polished off the three I brought them and noted they were the best she has ever had. SO GOOD. I'm honestly not even a Cinnamon Bun fan and really liked them. Can't wait to make them again. I made the night before. Cut them up and put them in two pans. Covered tightly and put them in refrigerator. Took out about an hour before I was ready to cook them in the morning to let them rise. Made frosting while baking. AMAZING, AMAZING, AMAZING!!!!
This recipe is awesome!! I used all purpose flour instead and I got a great result! The buns did not grow as much as the ones I saw in the pictures, but even this way it was great!
Diddily doo, didilydo dar day....I have been reduced to Ned Flanders bumbling after tasting these amazing tasty treats. I am an Aussie who has just spent 4 months in the USA and was totally besotted by the cinnamon buns there (we dont have them here!) So I endeavoured to find a recipe that I could use with my bread maker.. Wow its so easy and my kids nearly passed out when they tasted them!!!!! my husband muttered something incomprehendable as he stuffed them into his mouth. Thank you Tanya for a rippa of a recipe!!!!
Out of this world!!! My hips really need these!
Hubby begs me to make these!!
Really fantastic. The dough was wonderful to work with. I'm less of a fan of the drizzle for the top, but it was still really quite good!
Mmmm! These were delish and made the house smell sooo good! I took them to work and they were gone in no time. I got compliments on them from the staff all day. =) When making them without the aid of a bread maker or stand mixer, I have a few key tricks that I don't see anyone had noted. 1.) Proof the yeast in the warm water with 1 tsp. of the sugar from the recipe. 2.) While yeast is doubling, *slowly* melt the butter in the milk over the stovetop on med-low heat. Beat the (room temp) egg in your mixing bowl, and then wisk in your milk/butter before adding yeast mix. The key is not to shock the yeast with any cold ingredients. I did a first rise of the dough (45 min.) before rolling it out and adding the filling, etc. For the second rise of the prepared rolls, I put a hot towel under the pan and covered with plastic wrap and another warm towel. 2 rises may take longer, but it made for *perfect* cinnamon rolls.
Is it possible to have a rating of 10 on here??? These are WONDERFUL!!! Tried several recipes from here and there, and was about to give up till this morning. Thought I would give it another try... one more try. These are so fluffy it is not funny! I used only half of the recipe for the frosting and cinnamon and sugar blend and put walnuts into it. BRAVO!! My tummy thanks you!