Who can resist the lure of irresistible warm, fluffy cinnamon pastries fresh out of the oven drizzled with delicious frosting? Have I piqued your interest yet? Here’s a 5-star cinnamon roll recipe that’s sure to be a winner no matter what time of the year it is. Check out the amazing reviews and you’ll be ready to do some baking! >”You have got to try these. The first time I made them, I thought of how much money I could save by making my own!” – M. Fernandez Before you check your cupboard for supplies, read what Jason said after he walked by the Cinnabon store… >”A few days after making them I was walking by a Cinnabon and gave them a “yeah, I don’t need you” kind of look… The guy looked back at me with an “oh yeah?” look. So I was like “Yeah!” All non-verbal… because that’s just how I roll. I’m going to reheat a bun now. Try this recipe, you’ll love it unless you work for Cinnabon corporate.” – Jason ERF She didn’t have a bread machine and still managed! >”These are the best !!!!!! I don’t have a bread machine but they still came out great I also used homemade cream cheese. Thank you.” – MLAPP Amy from Atlanta says these are the ultimate cinnamon rolls. >”This really is the ultimate cinnamon roll…. You do need to cook them for longer at a lower temperature (20-25 minutes at 350) and if you want each roll to be round and nicely shaped, I’d recommend using a jumbo-sized muffin pan so each roll can rise and bake individually instead of being smushed together in a 13×9 pan and coming out square when you cut it. Just a personal preference on the appearance, but these are yuuuuummmmmmmy!!!” – Amy in Atlanta They are fantastic! Wishing I had a cinnamon clone now with my coffee! >”These are fantastic! It’s a fairly quick and easy recipe as far as cinnamon buns go, and you definitely DON’T NEED A BREAD MACHINE to make them. Just use an 8 gram pack of dry active yeast instead of the bread machine yeast and knead the dough with your hands and a rolling pin. Then heat the oven to 200 degrees and then TURN IT OFF. COVER the dough with a moist paper towel over the bowl, and put in the oven for around 1 hour (the dough will almost double in size) then roll out and fill. Use dental floss to cut buns into 12 pieces (1 and 3/4 inch thick). Also, some reviews mentioned that there was too much brown sugar and cinnamon, but i would recommend sticking with what the recipe calls for…double the amount of icing though!! Also, you can use butter or margarine in the recipe, both are equally as good (i use both when i make them). When you bake them, line your pan with wax paper that has been greased with butter or margarine, and remove them immediately after baking, or they will stick. Bake at 350 for 20 minutes and they will turn out perfect. This recipe rocks : )” – mcatherwood She says it’s the BEST cinnamon roll recipe EVER! >”This is the best cinnamon roll recipe ever! It took me few times to get it right tho. I found I measured the flour too heavy, now I spoon it into my measuring cup. Perfect! I also took other advice and let the yeast bloom in the milk for 10 minutes before I put it in the bread machine. I just made over 100 rolls for the teachers at my daughter’s school. I FROZE them on cookie sheets and then put them in plastic ziplock bags…gallon bags. (I doubled the bags and put the full bag of rolls into another bag, just to make sure.) After I rolled up the dough and cut the rolls, I put them straight onto a cookie sheet with wax paper and set it in the freezer. When those were frozen, put them in baggies. Then, when I wanted to bake all of them, I set them out the night before in pans and let them thaw and rise all night. Left them on the oven in the morning while I preheated it and they rose a bit more and came out PERFECT after I baked them! When I have time, I am going to make more and freeze them for my family so we can eat them when we want! THANK YOU!” – kidsluvmommyscooking ### Click the “next page” button below to see the recipe and cooking instructions.
**Ingredients** * 1 cup warm milk (110 degrees F/45 degrees C) * 2 eggs, room temperature * 1/3 cup margarine, melted * 4 1/2 cups bread flour * 1 teaspoon salt * 1/2 cup white sugar * 2 1/2 teaspoons bread machine yeast * 1 cup brown sugar, packed * 2 1/2 tablespoons ground cinnamon * 1/3 cup butter, softened * 1 (3 ounce) package cream cheese, softened * 1/4 cup butter, softened * 1 1/2 cups confectioners’ sugar * 1/2 teaspoon vanilla extract * 1/8 teaspoon salt **Directions** * Preparation: 20 minutes * Cook: 15 minutes * Ready In: 3 hours Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16×21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. **Tip:** Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.