Cinnabon’s are in malls everywhere, and who makes a better cinnamon roll than they do, maybe your Grandmother. These are rich and sinful cinnamon rolls that you can make in your bread machine.
This recipe uses a bread machine. This recipe is for a 2 pound dough setting.
Cinnabon’s for the Bread Machine
Here are Cinnabon rolls for your bread machine.
Print Pin RatePrep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 193kcal
Ingredients
Cinnamon Bun Dough
- 1 cup milk
- 1 beaten egg
- 4 tablespoons melted butter
- 4 tablespoons water
- 1/2 box instant vanilla pudding (3.4 ounce box)
- 4 cups bread flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons bread machine yeast
Filling
- 1/2 cup butter softened
- 1 cup brown sugar
- 2 teaspoon cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup raisins optional
Instructions
- Place all ingredients in your machine in the order recommended by your machine's manufacturer. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10.
- Combine first three filling ingredients and mix well. Heat in microwave 10 sec. to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible.
- Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2-1o slices. Place in a lightly greased baking dish with sides. Put in warm draft-free place and allow them to rise until double.
- (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temp.) Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice.
Recipe Tips for the Cook
Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries.
Nutrition
Calories: 193kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 71mg | Fiber: 0g | Sugar: 11g | Vitamin A: 4.1% | Vitamin C: 0.1% | Calcium: 2.8% | Iron: 2.1%
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paul says
April 18, 2019 at 5:03 pmmade twice in the last week . they are delicious. Got compliments from everyone.
Carla says
January 27, 2017 at 8:35 amCan I use regular AP flour instead of bread flour?
Janbrown58 says
May 12, 2012 at 3:19 pmThe trick to getting these REALLY tender is to STEAM bake them… cook as usual but put a pan of water in the oven on the bottom rack. This is how the cinnabon people cook their rolls, in a “special steam oven”.
Peters893062 says
January 1, 2012 at 9:40 pmThis is one awesome recipe!! Made this for the first time yesterday to take to our family new years eve gathering and it was a hit! Thanks for posting the cream cheese icing recipe Deborah. It was absolutely awesome!!!
Theresa says
November 2, 2011 at 4:11 pmI have been using this recipe for years, and without fail, this is always a huge hit with everyone who tries them. I have even had people offer to pay me to make these for them, and a lot of suggestions to start a business selling cinnamon rolls. I use this same recipe, without the cinnamon filing and frosting, as plain dinner rolls – the little sugar and vanilla pudding mix do not give the dough enough of a sweet taste to be obvious.
Deborah says
March 30, 2011 at 1:57 pmI have been using this recipe and only this recipe for Cinnabon’s since 1999! They are to die for and not for those who are counting their calories! Live a little and enjoy the cinnamon”y” ooey gooey goodness and compliments that will come your !
The closest recipe to Cinnabons for the icing is super simple and makes enough for a quick slather when the buns first come out of the oven and then a heavier slather once the buns are a bit cooler
1/2# butter (room temp)
1/2 # cream cheese (room temp)
1#’ powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla
Beat butter & cream cheese with a mixer. Slowly add in all the powdered sugar. Once sugar is all in beat for an additional 12 minutes. Add in the vanilla & lemon juice. Re-beat until; fluffy… Enjoy!!
The leftover icing freezes well ~ that’s if you actually have any left over LOL
Andy says
May 23, 2013 at 4:06 pmDoes the “#” stand for “cup?”
Meredith Ribeiro says
November 25, 2015 at 4:51 pmpound
Deborah Harvey says
December 28, 2017 at 9:43 amSorry, I just now saw you question.. # stands for pound..
Violet says
March 7, 2011 at 5:15 pmI make a variation of these from frozen bread dough in a bundt pan for a Christmas morning treat. I always get asked about the vanilla pudding addition. It’s strange but it seems to be a necessary ingredient.
These look amazing and I need to try them.
Btw, your site is awesome – total food porn! 🙂 I feel the pounds packing on just by looking at all the pictures.
valerie says
August 2, 2010 at 8:44 pmi tried these from a girl at work, and they were VERY good!!! however the recipie calls for a bread machine. i would love to make them for my family, was wondering if there is another method for making this recipie?
It isn’t the same recipe but https://copykat.com/cinnabons-buns-from-heaven/ may work well for you. ~ Stephanie
mespold says
February 7, 2010 at 6:23 amThese are to die for! Tastes exactly like the real thing. There are other good cinnamon roll recipes out there but this one with the pudding mix is perfect. And it makes the dough much easier to work with. I made 3 batches of these over the weekend since we were snowed in. Shared them with neighbors. They said they are ruined now. Can never eat canned rolls again.