Gooey Bread Machine Cinnamon Buns
Gooey Bread Machine Cinnamon Buns
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.
Recipe Snapshot
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.
Syrup Tip
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.
Perfect for brunch!
These buns would be perfect for weekend brunches! Especially Christmas. Serve them alongside this delicious ham and cheese bake and a fruit salad.
Gooey Bread Machine Cinnamon Buns
Ingredients
The Dough:
- 1 cup milk at room temperature or lightly warmed
- 1 large egg
- 1/4 cup butter
- 1 tsp salt
- 3 1/4 cups all purpose flour
- 1/4 cup granulated sugar
- 2 tsp bread machine yeast
Syrupy Topping:
- 1/4 cup butter
- 1/4 cup maple syrup
- 1/2 cup packed brown sugar
- 1/2 tsp vanilla extract
Cinnamon Sugar Filling:
- 1 cup brown sugar
- 2 tsp cinnamon
- 1/4 cup butter melted
Instructions
The Dough:
- Add all of the bread ingredients to the bread machine in the order listed above.
- Set the bread machine to the dough cycle.
- When the cycle is finished, remove the dough from the machine and set it in a warm place, cover with a clean tea towel, and let rise for 1 hour.
Making the syrup:
- In a small saucepan over low/medium heat, combine the butter, syrup and brown sugar. Bring to a low simmer, stirring until the butter is melted and everything is smooth, this should take less than 5 minutes.
- Stir in the vanilla.
- Pour the syrup into an 8×8 baking dish. Set aside.
Cinnamon Sugar Mix:
- When the dough cycle is near complete you can mix the cinnamon sugar mix in one bowl, and melt the 1/4 cup of butter in another small bowl.
Putting the cinnamon buns together:
- After the dough has risen for the 1 hour, it’s time to roll it out. Lightly dust your countertop with flour. Roll out the dough to measure about 12 x 18 inches (a rectangle shape) and 1/4 inch thick.
- Slather it with the melted butter.
- Spread the cinnamon/sugar mix evenly over the dough.
- Starting on the longer side of the dough, roll it into a log.
- Then cut the log into 9 equal pieces. I do this by first cutting the dough into 3, then each section into 3.
- Lay each piece, swirl side up, into the baking dish (on top of the syrup), with three buns in three rows.
- Cover the baking pan with a clean tea towel, and let rise for 45 minutes more.
- Preheat your oven 350 degrees F.
- Bake for 40-45 minutes. Tip!Place a baking sheet under the baking pan because the sugar mix may bubble over.
- When baking is complete, take cinnamon buns out of the oven, and let rest in the pan for about 15 minutes.
- Turn the buns out onto a plate and enjoy!
PIN IT to make later!
Have a delicious day!
I have made these twice now and both times they turned out DELICIOUS!
Especially love the goey bottoms!
That makes me so happy! I’m glad you enjoyed them
I usually never leave reviews but this is absolutely my favorite recipe ever, it’s so easy and so tasty! Whenever I make them they’re always a hit with everybody!
I’m so happy you like them!!
These are fantastic, thank you for the recipe! I have a question, my bread machine dough setting has a rise cycle at the end – do you still recommend letting the dough rise for an additional hour outside of the machine?
I’m so happy you enjoyed these!! That’s a good question, I’ve never seen that before but my machine is probably a little older. I think that it would probably be fine to continue to use that rise cycle, just making sure that you don’t let it rise much longer than 1 hour.
Tips for making the day ahead? Having a birthday sleep over for my oldest and want to make these for breakfast 😋
Hi! When I make these for Christmas morning, I will assemble everything in the evening, up until the just before the last rise, so instead of the last 45 minute rise, I cover the pan and put it in the fridge overnight (Step 7 in the Putting it altogether section in the recipe card). Take them out the next morning and allow to them rise on the counter for about 1 hour – 2 hours before baking.
Ive made these before but I’ve never done the Made the make ahead version so just to clarify do you still put the syrup in the bottom and place them all together in the fridge ? Then take it out and just let it warm to rise then bake ? Or add the bottom syrup in the morning ?
Yes, put the syrup in the bottom and place the buns over top, then refrigerate. Enjoy!
I made these sticky buns tonight, they are amazing! Only thing I did different was to use a 13×9, and make 12 rolls. They turned out just fine & filled the pan. Thank you! Great recipe, will make this again
I’m so happy you enjoyed them!!
Can I use a glass baking dish to bake them in
Sure!
Great recipe! But cooking them for 40-45 mins was WAY too long! Its probably at 20-25 mins for me.
Could this be made with sugar substitute for a diabetic in the bread machine?
Hi Stephanie! I’m not sure, I have never tried a sugar substitute so I don’t know how they would work in this recipe, sorry! If you try it, let me know how it goes.
I’ve made 3 batches of these. They are very delicious and everyone was very happy to eat them. HOWEVER! Do not use a 8×8 pan! They are way too squished and the sugar goop pours out the sides while baking (they mentioned this problem in the recipe). Use a 9×9. It’s the perfect size for these. Also, the make ahead instructions worked great.
Use a 9×9 pan!