These cinnamon rolls are tender and rich on the inside, with a delightful crunch and sticky sweetness on the outside. You can make the dough effortlessly using a bread machine, set the buns up the evening before, and bake them as the day breaks. The unique appeal of these sticky buns comes from baking them on a brown sugar and butter caramel layer, topped with grated walnuts.

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Crafting these fluffy cinnamon rolls are very easy to make with a bread machine.
Simply prepare the dough in the machine, shape the buns the night before, let them rise overnight and bake them the next morning.
These sticky buns are baked on a brown sugar and butter caramel layer, topped with grated walnuts.
As they bake early in the morning, the enchanting aromas of cinnamon and caramel will fill your home, heralding the start of a new day.
Don't worry if you're without a bread machine; follow the alternative dough-making guide provided in the article: Brioche & Bread Rolls’ Dough without a Bread Machine
What sets these easy bread machine cinnamon rolls apart?
They've become a much-anticipated treat among my circle, especially memorable from when Liam was in Lower School, bringing these freshly baked delights for his birthday, leaving a lasting impression not just on his classmates but the whole school.
Of course, a special one was always reserved for Mrs. Tindle, the Lower School Headmistress.
The secret to the uniqueness of these sticky buns lies in baking them atop a layer of brown sugar and butter caramel, finished with a sprinkle of grated walnuts.
Once out of the oven, flipping them onto the serving plate allows the luscious caramel to seep through, creating that irresistible gooey yet crunchy texture.
For more indulgent breakfast recipe you can find: American brownie, maritozzi, crostata, polenta cake
Ingredients
Dough ingredients:
Wet Ingredients:
- Fresh Water: Adds moisture to the dough, activating the yeast.
- Milk: Enriches the dough, contributing to its soft texture.
- Fresh Eggs: Bind the ingredients together and add richness.
- Melted Butter: Adds flavor and tenderizes the dough. You can use unsalted butter to control the salt amount
Dry Ingredients:
- White Sugar: Provides sweetness and helps in browning.
- All Purpose Flour: The main structure of the dough, providing gluten.
- Salt: Enhances flavor and regulates yeast activity.
- Active dry Yeast: Leavens the dough, making it rise. Dry yeast is more stable then fresh yeast
For the Cinnamon Mix Filling:
- Chopped Pecans: Add crunch and nutty flavor.
- Brown Sugar: Contributes to the filling's moisture and sweetness.
- Ground Cinnamon: Provides the signature warm, spicy flavor.
For the Caramel:
- Brown Sugar: Forms the base of the caramel, adding sweetness and a rich color.
- Butter: Gives the caramel a smooth, creamy texture.
- Chopped Pecans: Introduce a crunchy texture and nuttiness to the caramel.
For Brushing:
Melted Butter: Used to brush the dough for added flavor and to help the cinnamon mix adhere.
Find the measurement in the recipe card
Size of the baking tray
The size of the tin will depend on if you want to have fewer but larger cinnamon buns or many but smaller ones. Here I use a round tin 10 in - 25 cm in diameter and I get 12 large cinnamon rolls.
Sometimes I use a 13 in - 33 cm diameter tin and I can make 24 smaller buns. If you use a large tin you will have to make a longer thinner roll with the dough so that you can cut more buns.
Instructions
Cinnamon roll dough
- Melt the butter in the microwave and allow it to cool to room temperature.
- Combine all wet ingredients in a small bowl, ensuring they reach room temperature so the eggs don’t cook to soon.
- In a separate bowl, mix together the dry ingredients
- Carefully load the ingredients into the bread machine pan, starting with the wet mixture, followed by the dry mixture
- Select the dough cycle (dough setting number 10 on a Kenwood machine) to begin the mixing and first rise process. The dough will be ready in 1.5 hours, perfectly kneaded and risen for the first time.
Important: Adhere strictly to the ingredient order, with liquids first, to ensure the dough mixes and rises correctly.
Prepare the ingredients for the filling
- Melt the butter for the filling, setting it aside to cool slightly before it's used for brushing the dough.
- Finely grate or grind the walnuts to a consistency suitable for blending into the cinnamon mix.
- Prepare the cinnamon mix by combining the ground walnuts, cinnamon, and brown sugar in a small bowl, ensuring a uniform mixture for the filling.
Prepare the caramel
- Create the caramel by gently melting the brown sugar and butter together until they blend into a smooth, foamy mixture.
- Once the caramel reaches the desired consistency, remove it from the heat, transfer it to the baking tray, and evenly scatter the chopped pecans over the top.
Assemble
- On a lightly floured work surface, roll out the dough into a large rectangle with a rolling pin and evenly brush it with the melted butter.
- Evenly distribute the cinnamon mix, consisting of walnuts, brown sugar, and cinnamon, over the buttered dough.
- Carefully roll the dough from the long edge, sealing the filling inside, and gently brush the outer surface with melted butter using a pastry brush.
- Using a sharp knife, slice the rolled dough into individual pieces and arrange them in the baking tray, allowing space between each for the second rise.
- Choose the size of the baking tin based on whether you prefer fewer large cinnamon buns or more smaller ones.
- Allow the arranged buns to rest in a warm place, covered with a kitchen towel, for an hour or let them rise overnight at room temperature for a fluffy texture.
Bake and turn
- Expect the buns to expand to twice their size during the second rise.
- Place them in an oven preheated to 355°F (180°C) and bake for 30 minutes until they reach a golden brown hue.
- Immediately after baking, invert the buns onto a serving dish to preserve their shape and texture.
- This inversion process ensures the caramel and butter seep through the buns, rendering them delightfully soft and gooey.
How to serve them
To serve these cinnamon buns at their best, present them warm, allowing the rich aromas of cinnamon and caramel to entice your senses.
If you've prepared them ahead of time, a quick reheat in the oven can revive their freshness and warmth.
Pair with your favorite morning beverage, such as a cup of coffee, tea or hot chocolate, to complement the sweet and spicy flavors.
These buns are perfect for sharing, making them ideal for family breakfasts, brunch gatherings or as a comforting treat to enjoy any time of the day.
Storage
For storing these cinnamon buns, ensure they are completely cooled before placing them in an airtight container.
They can be kept at room temperature for up to 2 days, which helps maintain their freshness and texture.
If you need to store them for a longer period, refrigerate them for up to a week.
For longer storage, wrap the buns individually in plastic wrap and then place them in a freezer-safe bag or container; they can be frozen for up to 3 months.
To enjoy, thaw overnight in the refrigerator or at room temperature for a few hours, then reheat in the oven until warm and soft.
This method helps preserve the buns' moisture and ensures they taste as delightful as when first baked.
Top tips
Tips for making the dough:
- Start by melting the butter and allowing it to cool slightly; it should be warm but not hot to avoid cooking the eggs. To expedite cooling, mix in cold water and milk.
- When using a bread machine, add ingredients in the specified order, beginning with liquids, to ensure optimal mixing and dough consistency.
- If you don't have a bread machine, you can still make the dough following the instructions in the article: Brioche & Bread Rolls’ Dough without a Bread Machine
Tips for making the caramel:
- This caramel recipe is user-friendly, as the butter helps prevent sugar recrystallization, making it more forgiving than traditional sugar-water caramel.
- Prepare the caramel directly in the baking tin for convenience, or make it in a separate pan and then pour it into the tin, depending on your preference.
Tips for shaping the buns
- Utilize parchment paper for rolling out the dough; it simplifies the rolling process and makes cleanup a breeze, catching any filling that escapes.
- The choice of tin size influences the number and size of your cinnamon buns—opt for a larger tin for fewer, bigger buns or a smaller tin for more, petite buns.
- For larger tins, roll the dough into a longer, thinner shape to fit.
Tips for baking the buns
- Preparing the buns the evening before and baking them the next morning is feasible, but avoid letting them proof for more than 10 hours to maintain the best texture.
- Immediately after baking, invert the buns onto a serving dish to ensure the caramel remains soft and doesn't stick to the tin.
Recipes you might also like
For more winter desserts recipes, check out the category: Desserts
Also, check the recipes below for Christmas:
- Torta Caprese with Almond and Chocolate - Gluten Free
- Walnut Dark Chocolate Sponge Cake with Raspberry
- Traditional Struffoli Recipe With Cognac
- Roasted Chestnuts Recipe
- Torrone Italian Nougat Recipe
- Mini Meringues Recipe
- Scandinavian Almond Cake With Custard Cream
- Ile Flottante Recipe
- Pavlova Recipe with Chestnut Mousse
If you are making these Homemade cinnamon buns, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Best Homemade Cinnamon Rolls In the Bread Machine
Ingredients (Commissions Earned)
For the dough
- ½ cup fresh water
- ½ cup milk
- 2 fresh eggs
- ¼ cup melted butter
- ¼ cup caster sugar
- 4 cup flour
- 1 teaspoon salt
- 1 package yeast 2 tsp
Cinnamon Mix:
- 1 cup chopped pecans
- ½ cup brown sugar
- 1 teaspoon cinnamon
For the caramel:
- ½ cup brown sugar
- ¾ cup butter
- 2 tablespoon chopped pecans
For brushing
- ¼ cup melted butter
Equipment (Commissions Earned)
Instructions
Make the dough:
- Load the ingredients into the machine, liquid first. Set the program for fresh dough (number 10 in the Kenwood). The dough will be ready in 1.5 hours.½ cup fresh water, ½ cup milk, 2 fresh eggs, ¼ cup melted butter, ¼ cup caster sugar, 4 cup flour, 1 teaspoon salt, 1 package yeast
- While the dough is getting ready in the bread machine prepare the ingredients for the filling
Prepare the ingredients for the filling
- Melt the 55 gr of butter for brushing¼ cup melted butter
- Grate the walnuts1 cup chopped pecans
- Make the cinnamon mix with walnuts, cinnamon and brown sugar1 teaspoon cinnamon, ½ cup brown sugar
Prepare the caramel:
- Prepare the caramel by melting the brown sugar and the butter.½ cup brown sugar, ¾ cup butter
- When the sugar and the butter form a foamy caramel take it out of the stove, pour it on the baking tin and sprinkle with the chopped pecans.2 tablespoon chopped pecans
Assemble the buns
- Roll the dough over a well-floured parchment paper and brush it with 55 grams of melted butter.
- Cover it with the cinnamon mix made with walnuts, brown sugar and cinnamon
- Roll it and butter the outside with a pastry brush.
- Cut the dough into slices and put them around the baking tin. Space them out as they need room to raise.
- Let it rest for 1 hour, or overnight
Bake and turn
- Bake in 355 F - 180 C oven for 30 minutes.
- As soon as they are ready take them out of the oven and turn them upside down on the serving dish.
- This will allow the caramel and the butter to penetrate inside the buns making them nicely soft and gooey.
- Best to serve them warm, but they are good also at room temperature
Video
Notes
- Start by melting the butter and allowing it to cool slightly; it should be warm but not hot to avoid cooking the eggs. To expedite cooling, mix in cold water and milk.
- When using a bread machine, add ingredients in the specified order, beginning with liquids, to ensure optimal mixing and dough consistency.
- Without a bread machine, the dough can still be prepared by following the "Brioche & Bread Rolls’ Dough without a Bread Machine" guide for alternative methods.
- This caramel recipe is user-friendly, as the butter helps prevent sugar recrystallization, making it more forgiving than traditional sugar-water caramel.
- Prepare the caramel directly in the baking tin for convenience, or make it in a separate pan and then pour it into the tin, depending on your preference.
- Utilize parchment paper for rolling out the dough; it simplifies the rolling process and makes cleanup a breeze, catching any filling that escapes.
- The choice of tin size influences the number and size of your cinnamon buns—opt for a larger tin for fewer, bigger buns or a smaller tin for more, petite buns.
- For larger tins, roll the dough into a longer, thinner shape to fit.
- Preparing the buns the evening before and baking them the next morning is feasible, but avoid letting them proof for more than 10 hours to maintain the best texture.
- Immediately after baking, invert the buns onto a serving dish to ensure the caramel remains soft and doesn't stick to the tin.
Marvellina | What To Cook Today
That just looks mighty good. I wish I could have that for breakfast now
Laura
Ah, too bad. I have one left and I am having it right now !
Andrea @ The Petite Cook
I can't believe I never made cinnamon buns, they look so easy to make! And that brown sugar and walnut base sounds delish!
Laura
Thank you. They are very easy, you should try
Jenn
There is nothing better than a soft gooey cinnamon roll! These would be perfect for Christmas morning!
Laura
They are, we love them at Christmas
Saima Zaidi
Love these cinnamon buns! Love the description! I can amost smell the aromas wafting around while these are baking!
Laura
Thanks, it is sublime
Monica | Nourish & Fete
Agreed that these are one of the absolute best special occasion breakfasts there are! I make a similar type of overnight roll but with a caramel pecan drizzle - a must-have for the holidays in my house!
Laura
Yum, sounds good
Elaine @ Dishes Delish
Yummy, yummy Laura!! These buns look so delicious!! I think I'm going to make this for Christopher on Christmas morning since he loves buns and it is his birthday that day.
Laura
Yes, great idea! Surprise him !
Elaine Benoit
These look so delicious, Laura! I love cinnamon buns and so does Christopher. I'll be making these soon!
Laura
He will love them