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Soft, Moist and Gooey Cinnamon Buns
August 03, 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 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!!) :)

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