Cinnamon Rolls

    35 minutes

    Use your bread machine to make the dough for these soft and gooey cinnamon rolls. They are so easy to make!

    593 people made this

    Serves: 24 

    • 1 cup (250ml) milk
    • 1 egg, beaten
    • 4 tablespoons melted butter
    • 4 tablespoons water
    • 50g instant vanilla pudding mix
    • 4 cups bread flour
    • 1 tablespoon white sugar
    • 1/2 teaspoon salt
    • 2 1/4 teaspoons bread machine yeast
    • 125g butter, softened
    • 1 cup packed brown sugar
    • 2 teaspoons ground cinnamon
    • 1/4 cup chopped walnuts
    • 1/4 cup raisins
    • 1 teaspoon milk
    • 1 1/2 cups icing sugar
    • 4 tablespoons butter, softened
    • 1 teaspoon vanilla essence

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
    3. 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 3cm slices and place in a greased 20x30cm pan. Place in a warm space and allow to rise until doubled.
    4. Preheat the oven to 180 degrees C. Bake for 15 to 20 minutes. To make icing, mix the milk, icing sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

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    Reviews in English (548)


    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.  -  29 Dec 2004  (Review from Allrecipes USA and Canada)


    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. That is...until I discovered this recipe over the weekend.What caught my eye was the addition of the pudding mix to the dough. Anyway, I gave it a try, and I am converted to this recipe. I used to live near a mall that had a Cinnabon outlet, and I became a cinnabon addict (truly!) The other clone recipe, although very good, wasn't quite it. Now that I have this one I am in heaven!!! If you closed your eyes and did a taste test with a real cinnabon and this recipe, you most definately would not be able to tell them apart! I havn't made the icing for these yet (I've run out of vanilla), but they almost don't need it. The buttery, sugary, gooiness of the filling turns into a gorgeous glaze. My husband wants me to start selling these, and he swore he did not like cinnamon buns! Tania, you said these have a distinctive taste, and you're absolutely right! A million thanks!  -  10 Feb 2003  (Review from Allrecipes USA and Canada)


    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!  -  27 Sep 2006  (Review from Allrecipes USA and Canada)