“These are the best cinnamon buns I believe I have tasted. DH and grand children love them. Usually have enough for two mornings as they make large buns. Takes awhile to make but worth the effort. Most time is spent waiting on the bread machine to process dough. Can not take credit for wonderful receipe as I received it from "The Daily Recipe" Marzee that I receive on a daily basis through internet. But I had to share as they are GREAT!!!”
1hr 45mins
12-15 buns

Ingredients Nutrition


  2. Dough: Add the dough ingredients, in the order listed,
  3. to the bread machine and prepare using the dough setting.
  4. On a lightly floured surface, roll out to an 18" by 30"
  5. rectangle. The dough can also be handmade. If you use
  6. regular yeast, you may want to let the rolls proof for
  7. 15-30 minutes after assembly.
  8. Filling: In a small bowl, mix brown sugar and cinnamon.
  9. Spread the softened butter over the dough and evenly
  10. sprinkle on the sugar and cinnamon mixture.
  11. Starting at the long edge of the dough, roll up tightly.
  12. Mark the roll every 2 inches. With a thread cut the
  13. roll by placing the thread under the roll at your mark,
  14. crisscross over and pull to cut. Place rolls into
  15. greased 8" or 9" baking pans 2" apart. Cover and let
  16. rise in a warm, draft free place until almost double,
  17. approximately 1 hour. After rising, rolls should be
  18. touching each other and the sides of the pan. Bake at
  19. 350 degrees F. for 15 to 20 minutes, or until golden
  20. brown.
  21. Cream Cheese Cinnamon Frosting: In a small bowl, mix
  22. cream cheese, butter, vanilla and milk. Add powdered
  23. sugar and cinnamon and mix until smooth. Spread on warm
  24. rolls and serve immediately.
  25. Yield: 12 Rolls.

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