Moist Cinnamon Rolls Recipe -
Moist Cinnamon Rolls Recipe
  • READY IN 50 mins

Moist Cinnamon Rolls

Recipe by  

"These are moist, delicious rolls. They can be made gooey by making a caramel sauce. They also freeze well."

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Ingredients Edit and Save

Original recipe makes 15 rolls Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.
  2. In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.
  3. After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, nuts and raisins.
  4. Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.
  5. Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2005

excellent! I don't own a bread machine, so I made the dough in my trusty kitchen-aid mixer. It didn't take as long to rise as the recipe called for. I did a normal 1-hour first rising, punched it down and let it rise for another half hour, then shaped it and let it rise in the pan for only about 1/2 hour. Will make this one again.

Most Helpful Critical Review
Dec 06, 2006

I am actually writing this review hoping to get some tips from others. This recipe had a great dough texture (I like my sticky buns to be realy yeasty and soft not like bread) and the flavor was very good, but I ran into the problem I always do when I make cinnamon pecan sticky bun type stuff. Too Dry! not enough of the sticky stuff. So should I just triple the sauce recipe or something to make it more gooey? Other than that nice recipe, easy but time consuming. Thanks. Update Dec. 5 2006: This is a great dough recipe but I use the caramel recipe on "Cinnamon Rolls I" posted on this site. I double the caramel recipe and use pecans rather than walnuts. Great!

Jul 28, 2007

My rolls turned out very dry and heavy instead of gooey and light. I took the advice from below and used the caramel sauce (doubled) from Cinnamon Rolls I and it was good. I also used the cream cheese frosting from Cinnamon Rolls II and it was awesome! Double the cinnamon and brown sugar that goes between the rolls too because there wasn't enough. I'll make these again to try to get them softer but was disappointed.

Oct 27, 2005

I made 3 Different recipes on here that had 5 stars and this was far better. my roomates and i loved these

Mar 22, 2008

Super rolls! The rolls were soft, with a nice texture to compliment the gooey, sweet, cinnamony filling. The only changes I made were substituting white sugar + molasses for brown sugar which isn't available and almost doubling it. I also added more walnuts (especially in the mixture which is added to the baking pan). Highly recommend this recipe and it will very quickly become a standard in my house!

Mar 07, 2008

Best cinnamon roll recipe I have ever tried.To speed things up I bought frozen bread dough.So good!!

Sep 25, 2003

Very easy to make, and delicious! Just like my grandmothers!

Dec 13, 2005

My first try at sticky buns....thank you for the recipe! I made the dough in my Kitchen Aid. Hubby and son loved them! They looked like something from a bakery. I do not like cinnamon, but Hubby took them to work and everyone wanted more.


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 39.3 g
  • 13%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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