Best Homemade Cinnamon Rolls In the Bread Machine

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.

Jump to:

• Ingredients
• Size of the baking tray
• Instructions
• Assemble
• Bake and turn
• How to serve them
• Storage
• Top tips
• Recipes you might also like
• 📋Best Homemade Cinnamon Rolls In the Bread Machine

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

1. Melt the butter in the microwave and allow it to cool to room temperature.
2. Combine all wet ingredients in a small bowl, ensuring they reach room temperature so the eggs don’t cook to soon.
3. In a separate bowl, mix together the dry ingredients
4. Carefully load the ingredients into the bread machine pan, starting with the wet mixture, followed by the dry mixture
5. 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

1. Melt the butter for the filling, setting it aside to cool slightly before it's used for brushing the dough.
2. Finely grate or grind the walnuts to a consistency suitable for blending into the cinnamon mix.
3. 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

1. Create the caramel by gently melting the brown sugar and butter together until they blend into a smooth, foamy mixture.
2. 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

1. 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.
2. Evenly distribute the cinnamon mix, consisting of walnuts, brown sugar, and cinnamon, over the buttered dough.
3. 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.
4. 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.
5. Choose the size of the baking tin based on whether you prefer fewer large cinnamon buns or more smaller ones.
6. 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

1. Expect the buns to expand to twice their size during the second rise.
2. Place them in an oven preheated to 355°F (180°C) and bake for 30 minutes until they reach a golden brown hue.
3. Immediately after baking, invert the buns onto a serving dish to preserve their shape and texture.
4. 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

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