No Fail Breadmaker Cinnamon Buns Recipe
I have always assumed that the making of delicious Cinnamon Buns required a special super power.
So when my neighbor graciously sent over a pan of homemade cinnamon buns a while back, I not only was Over-the-Moon delighted – but I also wondered where she hid her cape.
And then when I tasted their ooey-gooey, melt in your mouth perfection, I knew that she must have a hidden alter ego – Cinnamon-Bun-Super-Woman by night; Neighbor-of-the-Year by day.
When she claimed that her recipe was impossible to fail, I was highly skeptical. I did not possess the super powers required for these amazing pastries.
But I decided that – on the off-chance the recipe really was as easy as she claimed – I should give it a try. Maybe – just maybe I too could be a Maker of Cinnamon Buns.
Ladies and Gentlemen: I have arrived. I baked cinnamon buns and they are GOOD. (Amazing, actually…in my humble opinion.)
Because I think the world should have this recipe, I asked my neighbor if she would mind if I shared her secrets with you all. She kindly agreed – even before she discovered a plate of them on her front porch!
Ingredients
- 1/2 c. water
- 1/2 c. milk
- 2 beaten eggs
- 4 c. bread flour
- 1 tsp. salt
- 1/4 c. plus 1 tsp. white sugar
- 1 c. plus 2 TBS. butter - divided
- 1 pkg. active dry yeast (2 1/4 tsp.)
- 1 1/2 c. brown sugar - divided
- 1 TBS cinnamon
Instructions
- Place water, milk, eggs, flour, salt, white sugar, 1/4 c. butter (melted) and yeast in bread machine in the order mentioned. Set to dough cycle.
- While bread is rising, melt 3/4 c. butter and 3/4 c. brown sugar in a sauce pan and then spread evenly in one 9"x13" or two 8" round pans.
- When dough is done, roll into an 18"x14" rectangle. Brush with 2 TBS. melted butter.
- Mix 3/4 c. brown sugar and 1 TBS. cinnamon and sprinkle on top of melted butter.
- Roll up, then with a serrated knife, cut into 15 pieces and place in prepared pan.
- Rise for another hour.
- Cook at 375 for 25 - 30 minutes.
Notes
*If you prefer, you can store in the refrigerator overnight before baking.
These cinnamon buns do not require frosting – I promise. Just be sure to slather them with the melted glaze at the bottom of the pan.
And be sure to send a pan over to your neighbor. She’ll love you forever.
By the way, if you don’t own a breadmaker, I use this one and love it.
And she’ll definitely want the recipe.
I shared this with Thrifty Thursday.
Hello everyone. I’m waiting the 1 hour to rise so I can bake. I had a hard time try to get it into the rectangle shape! Any tips on that? Thanks!
Hi, Paula! I often don’t fill my pan all the way, so that should be fine. Hope that helps!
The rectangle doesn’t really have to be perfect but molding it in a square with your hands first does help.
Has anyone made these successfully with Glueb Free 1:1 flour
These were easy! They are huge and amazing and smell so good, even outside- while baking! DELISH! Will be making again for sure!!
So glad to hear this!
Had to come back to my most loved cinnamon roll recipe on May Day to bring over to our new neighbors. You are right: These are THE BEST and a no fail recipe. I will never have to make a frosting again for rolls because these are so deliciously sweet already. So happy to have found this recipe and will keep it saved in my favorites forever! Thanks Kaley!
I’m so glad to hear this, Dawn! Thank you for sharing.
Hi Kayley,
Your recipe looks great and the comments are amazing. As a newbie to baking can you please elaborate on step 6 – do I just leave the rolls on the counter at room temp to rise more? Or should they we somewhere warmer? Keen to try it soon. Thanks, Mary
Hi, Mary! Room temp. should be fine, but I usually place them near my stove that was just on where it is slightly warmer. From what I understand, a location that is between 75 and 85 degrees Fahrenheit is ideal. I always cover them with a towel to hold the heat in as well. Hope that helps!
I only have a one pound bread machine. Can I half the recipe?
I would think so, Jo Ann!
You were not kidding about “no fail” i forgot the sugar(lol), i added when i noticed. They were still perfect and so delicious.
Haha – good catch! Glad it still worked out for you. 🙂
First-these are amazing! I thought what did-that you had to be a baking goddess to make great Cinnamon Rolls! I’m so pleased and so excited! Second-What is the best what to store the leftover ones? Do you refrigerate them and warm them back up or do you let them sit out covered at room temperature? This was my first successful attempt at cinnamon rolls so I genuinely have no idea!
Soo glad to hear this, Jessica! Welcome to the baking goddess club. 🙂 I prefer not to refrigerate them and then put them in the microwave for 15 seconds or so. I’m not sure if that is the best method, but it works for me!
Do I dissolve the yeast first
That’s not necessary, Renee – as long as you place the ingredients in the order listed.
I want to make the dough the day before how long can I leave the dough in the refrigerator before I cook them?
The day before should be totally fine, Denise!
Hi, I made the butter and brown sugar sauce but it hardened during the process. I’m wondering how to you make it into a sauce texture? The rolls turned out perfectly though!
Hi, Ash! The butter and brown sugar should soften when warmed. If you aren’t serving the rolls right after baking you could always pop the pan in the oven at a low temp for a few minutes to soften it again. Hope that helps!
Getting ready for Christmas houseguests. I made this recipe this afternoon in my bread machine. It’s doing it’s final rise right now. I’m going to partially bake it and freeze it. I’ll take it out of the freezer Christmas Eve and finish baking it Christmas morning. Pretty sure I’m going to make a nice icing glaze before I serve them. I inadvertently left out the white sugar but went ahead and made the dough and it was still plenty sweet and rose perfectly. I’m sure it’s a full proof recipe.
What a great idea to make it ahead of time!
A S Kennedy
Please let us know how this works out. I made a batch and froze them after they rose then put them in the freezer. I didn’t particularly cook first. But I did the exact same thing you did to defrost them. Then cooked. They just seemed hard to me. Not soft. So please let us know.
Well yu we’re rt!! This was super easy to make n it tasted fabulous!!!!! Will definitely make this again!!
Yay! So glad it was a hit for you, Nettie!
This is the only recipe that has something for the rolls to set in.Just got my new machine yesterday. Making cinnamon rolls tomorrow. I’ll let you know how they turn out.
When they are done baking in the oven would you recommend flipping the tray upside down to have all the sugar/butter mixture run down all over or do you prefer to just leave as is when done baking?
I usually leave it just as is, but you could certainly serve the buns upside down if you prefer a stickier top! I do use a spoon to drizzle the extra sauce over the top before serving though.
Thank you so much for this recipe. I’d almost given up as other recipes were nothing short of inedible. However I found these so easy to make and they are so light and taste amazing. My work colleagues now plead with me for more every week ?
Oh I’m so glad to hear that, Sue!
Do I use 1/2c of liquid milk or 1/2c of powder milk. I made them before but can’t remember which one I used Yes I am getting old and forgetful. LOL
Liquid milk, Vicki. 🙂 (I must be getting old too, because I forgot for a minute!)
Oh yes definitely liquid milk. I made a batch with 1/2 c powdered milk and dough was very stiff. They are in the oven now so I will have to see how they taste. Thank you for getting back to me
Vicki
I would like to make several batches and freeze them. Do you recommend baking first and then freezing or freezing before baking. If you recommend freezing before baking do I let them thaw before I bake them. If it is best to freeze raw can I thaw out in the frig the. Ight before.? I hope I’m no confusing you. I love this receip and I want to take it to a big gathering.
Thank you
Vicki
I have actually never frozen them, Vicki. I wouldn’t be surprised if this could work either way. Sorry I can’t be more of a help!
I have frozen these before (after being cooked and glazed) and they’re still phenomenal when thawed and heated. However I’ve never frozen the entire pan. Instead I cook them, glaze them (I still use cream cheese frosting) and then after they’ve cooled I freeze individually by wrapping in Saran Wrap first and then with aluminum foil.
Do you use powdered milk or regular milk
Oh geez I thought you told me liquid milk when I asked back in July. Now I am really confused.
I use regular milk. And I make them and freeze them every single time. They turn out Amazing!!
Thank you Andrea. Do you freeze them after baking or bake and then freeze??
I’m so sorry – I just now realized that I answered this question incorrectly when you first asked, Donna. I actually use liquid milk. My apologies! There is a bread recipe that I make that calls for powdered so that must be what I was thinking of at the time. So sorry!