72 Reviews of Glazed Cinnamon Rolls - Bread Machine

From: Darlene Summers

On Feb 5, 2005

God Bless the man who invented the Bread Machine,He sure made my life easier!!!! I seldom actually bake in it,but I love recipes like this one(Cinnamon rolls made frsh at home!!) YUM!!! the only thing I did different was add some golden raisins,and some walnuts.(To Die For)Thanks so much,Darlene

From: KC_Cooker

On Sep 5, 2005

These were incrdible cinnamon rolls and so easy! Wow! The were soft and tender and full of flavor. I made mine the night before and must have spread the dough out too far because I got closer to 14 cinnamon rolls. I followed the recipe exactly, down to the icing and they were tremendous! Next time, I'll probably use a cream cheese icing instead, but other than that I won't change a thing! Thanks for sharing this wonderful recipe!

From: Peaches AlaMode

On Sep 17, 2005

So easy, it reminded me to use my bread machine for dough. My husband likes his without a glaze, so I can't actually review the glaze, but the rolls with filling were delicious. I used whole wheat flour, so I only got seven rolls, but my parents (health nuts) loved them. Thanks!

From: Bayhill

On Apr 27, 2006

YUUMMY!! These rolls are outstanding, and so easy too. The bread machine makes them practically effortless. They turned out very tender and flavorful. The only thing that I did differently was to roll the dough out to an 8"x12" rectangle, instead of the 9" square. I rolled the dough up, starting from the short (8") side, and cut into 8-1" slices. I put the slices into a greased 7"x11" pan to bake. After baking, I turned the pan upside down onto a sheet of waxed paper and applied the glaze. My family devoured these (I suddenly wished that I had made a double batch), and gave them 2 HUGE thumbs up!! Thank you for sharing this delicious recipe...it is definitely a keeper!!

From: Impera_Magna

On Aug 26, 2006

Very easy and very delicious! I love the brown sugar/cinnamon in the middle. For some reason, I've always used granulated sugar... but won't be any more. Perfect size batch for me and company. Made them last night and stuck 'em in the frig. Took 'em out while the oven was preheating. The rolls rose beautifully and tasted wonderful. DGD#1 certainly enjoyed them! She sat as close beside me as she could and, when she finished w/ one bite, she'd look at me and say, "More!" Great recipe and definitely will be made again! Thanks for sharing this recipe w/ us!

From: Recipe Girl

On Mar 31, 2005

These were HEAVENLY!!! I made the dough and rolled up in the evening so we could have these Easter morning. I used all-purpose flour, added pecans and made cream cheese frosting instead of the glaze. I baked them in my Pampered Chef square baker and then poured the frosting on. We went out and hunted easter eggs and came back in to the best cinnamon rolls we have ever had!!! My DH wants me to make up several batches and freeze them right after I slice them up, so he can just pull them out the night before, let them thaw & rise overnight and bake the next morning. I think these will be a regular on our weekend breakfast menu. Thanks for this melt in your mouth recipe!

From: It's all good

On Mar 1, 2006

This is another great icing recipe that would compliment your cinnamon rolls. ICING 8 tablespoons margarine 1 1/2 cups powdered sugar 1/4 cup cream cheese 1/2 teaspoon vanilla 1/8 teaspoon salt

From: Marz

On Jul 4, 2007

You can't deny that this was yummy. However, for us, it was way too sweet, but this can be easily fixed by reducing the amount of sugar. Also the icing was way too much, so maybe a lttle more than half of it would do fine. Otherwise, just the ease of plopping everything in the bread machine was a winner to me.

From: Len23

On Aug 2, 2008

Oh.my.word. These are just beyond fantastic. They were a dream to throw together, rolled out beautifully and baked into golden brown perfection. I got a full pan (9) of good sized rolls and probably had them squished a little too close together because some of my centers popped. A few modifications- I didn't realize I was nearly out of cinnamon, so mine are more like 'mixed spice buns' because I added a pinch of nutmeg, allspice and cinnamon and sugar mix. I also used light brown sugar instead of white sugar. I probably could have been a bit more generous with the butter in the filling- mine aren't oozy sticky buns, but they are deliciously satisfying and not overpoweringly sweet. I haven't glazed them yet (again, out of icing sugar, why don't I check these things before baking, lol) so I had mine warm out of the oven with butter, but I'm heading to the store so I can do them up right with a proper cream cheese frosting- because really, is there any other way to enjoy these babies? I will most definitely make these again. Perfect sized pan for just the two of us here, it's nice to find a recipe that makes less than the standard 9x13. I let mine rise in a warm oven for about 35 minutes and they took just a touch over 20 minutes to bake.

From: Heather in Barrie

On Jul 4, 2008

After trying several recipes for cinnamon buns, this is the one that I've saved as our standard recipe - easy and tasty. Note: I keep a shaker of mixed sugar and cinnamon that I use to sprinkle over the dough/margarine and then add a generous amount of raisins. I add 4 ounces of light cream cheese to the glaze. This combination works well for us.