Make the dough for these Gooey Bread Machine Cinnamon Buns in your bread machine! Then roll and shape the dough into buns and bake in your oven. So good. Gooey, doughy and delicious.
These Gooey Cinnamon Buns are SO GOOD. Soft doughy buns filled with cinnamon and sugar, then topped with a delicious maple vanilla syrup. You have to make them.
EASE: Make the dough in your bread machine.
DELICIOUS!: Gooey, doughy and so good!
SIMPLE INGREDIENTS: Simple pantry ingredients.
Make the dough in the bread machine.
Why make the dough for these cinnamon buns in the bread machine? Because you can! And it’s SO easy. I love being able to add all of the bread dough ingredients to the machine and have it do the hard work of kneading for me. Then I shape the dough into rolls and bake it myself.
How to make Cinnamon Buns:
Here is a quick visual tutorial on how to make and shape the dough into cinnamon buns. Don’t worry, it’s very very easy.
Once the buns have risen and doubled in size, it’s time to bake them!
Bake for about 40 minutes, until the buns are golden brown. Let the buns sit in the pan for about 15 minutes.
Then turn the buns out onto a plate or platter, so the gooey side is now up. Add more syrup if needed.
Depending on what kind of mood my bread dough is in, sometimes there’s a lot of syrup on the buns after baking, and sometimes there isn’t. The goal is that you want a lot. If for some reason your dough is also moody it might suck up most of the syrup which is delicious…but if you want extra dripping syrup, you could quickly make up an extra batch of just the syrup, stirring it until the mixture becomes syrupy, let it sit for about 10 minutes, then drizzle the baked buns with it.
Cinnamon Bun Tips
- Milk and butter: Have the milk and butter at room temperature. Cold ingredients do not stimulate yeast growth, so the dough may not rise to its potential.
- Yeast: Make sure you are using fresh yeast or the dough will not rise properly.
- Flour: Use regular, all purpose white flour.
- Maple Syrup: Maple syrup tastes the best for the syrup portion of this recipe, but if you don’t have any, you can use honey or golden syrup instead.
- Not enough syrup? See my tip above…if your cinnamon buns soaked up the syrup during baking, and you’d like more for drizzling, you can make an extra batch quickly!
- What, no raisins?! Feel free to add raisins or nuts to these cinnamon buns. If I were to add them, I would stir them into the finished syrup before I poured it into the baking pan.
- Pan Size: To make these buns like tray buns, use an 8 x 8 baking pan.
- Make Ahead. These buns are best enjoyed the day they are made…they are most soft and fresh.
- Leftover buns: Store them in an airtight container for 1- 2 days. To freshen them up, heat them in the microwave for about 10-15 seconds.
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Have a delicious day!