I searched high and low for the best cinnamon bun recipe for breadmakers, and this is it. They are delicious and incredibly soft!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 35 mins |
| Servings: | 24 |
| Yield: | 2 dozen buns |
Ingredients
- 1 cup milk
- 1 egg, beaten
- 4 tablespoons melted butter
- 4 tablespoons water
- ½ (3.5 ounce) package instant vanilla pudding mix
- 4 cups bread flour
- 1 tablespoon white sugar
- ½ teaspoon salt
- 2 ¼ teaspoons bread machine yeast
- ½ cup butter, softened
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup chopped walnuts (Optional)
- ¼ cup raisins (Optional)
- 1 teaspoon milk
- 1 ½ cups confectioners’ sugar
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- 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 9×13 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.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 143 mg |
| Sugars | 20 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Oh my goodness! Amazing rolls I even changed it to my favorite in my cookbook! My daughter made the frosting and added praline pecans!!!
This is our favorite cinnamon roll recipe. I make it just like it’s written.
Have made these 3 times now, dont crowd them too much in pan otherwise they open right up while baking. I put 4 and 4 in 2 round pans. also I increase the brown sugar spread and the icing amount or you run shot. Great recipe though!!
Best recipe out there. Perfect every time!
Absolutely my families new favourite recipe.
the icing was so good I made a double batch the next time!
Can you freeze before you bake? They were wonderful.
Love this bun! I did increase the amount of butter and raisins, cause I love both of those things. Also, I occasionaly substitue the sugar with Splender, as I am a diabetic. Turned out great and I even baggie them and freeze. (do not substitute sugar when making the dough.) My family loves the sugar ones, and I love the Splendor ones.
These are amazing!! I never made homemade cinnamon rolls because I just thought it would be a huge endeavor. Although they do take a little bit of time, these are delicious and well worth the time. Even for a newbie!!
This is the best cinnamon roll recipe! My first batch I made with all purpose flour. The rolls were good, but very dense. I bought bread flour for the second batch, and what a difference! I’ve made them 3 times now. Only had my bread machine for a week. Lol.
They are moist and very flavorful!!! We did not use the icing and ate ours with a scoop of vanilla ice cream!!!
Amazing. The vanilla pudding mix makes all the difference.
Omg. This is the best recipe I’ve tried. So soft. And easy to make
I spread my butter on rectangle after rolling out then add cinnamon and the brown sugar. That helps keep the filling in while baking
Awesome! Best cinnamon rolls I have ever made!
Absolutely delicious. A huge hit for the cottage crowd. Will be making this again.
Not sure what I did wrong, but these were disappointing. I followed the recipe exactly and they came out tough and chewy.
These are so good! I don’t have a bread machine so I followed other reviews that guided me how to prepare my dough without a maker. My family thought these tasted so amazing.
I wasn’t disappointed, but it wasn’t quite what I was looking for. The pudding in the dough threw me off a little, I think. I tend to want a little more cinnamon flavor instead of vanilla, but I think that’s just preference. A good recipe.
This will now be my go to cinnamon bun recipe. They were easy to make and tasted fantastic. My wife made her own cream cheese that improved an already great recipe. Brought some to my daughter and son-in-law and they loved them too. Couldn’t wait so they ate them before dinner.
Fabulous in every way! Followed the recipe exactly for the ingredients. When they came out of the oven, I flipped them onto a parchment-lined cookie sheet and let all the delicious filling seep back into the rolls while I baked them for 3 minutes more. Once done, I put them back into my 9×13, cooled them til they were warm but not hot, and then frosted them. Perfection.