An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet spice for the cinnamon.

Everyday Food, December 2008


Read the full recipe after the video.

Recipe Summary

40 mins
2 hrs 25 mins
Makes 24


Ingredient Checklist
For the Filling
For the Glaze


Instructions Checklist
  • Butter two 13-by-9-inch baking pans. In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.

  • Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16-by-10-inch rectangle on a lightly floured work surface. Spread 4 tablespoons butter over dough, leaving a 1/2-inch border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep out. Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.

  • Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through. Let cool 15 minutes.

  • Prepare glaze: In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.


Reviews (9)

107 Ratings
  • 5 star values: 21
  • 4 star values: 26
  • 3 star values: 35
  • 2 star values: 21
  • 1 star values: 3
Rating: Unrated
The dinner roll recipe is only prepared through step 2 of the dinner roll recipe for the cinnamon nut buns.
Rating: 5 stars
The genius of this recipe is the note that you can freeze these BEFORE you bake them, then bake them later! Thank you Martha! I've asked professional bakers, instructors, etc how to do this and they all said no, need dough treatment powder etc if you want to do that! You can make in advance and bake fresh in the morning.
Rating: Unrated
This recipe says to divide the dough in half, but when Sarah Carey makes it in her video, she does not give that instruction; it looks like she uses the whole batch. What is the correct method?
Rating: Unrated
Where do I find the dinner roll recipe that's the basis for these cinnamon rolls?
Rating: 5 stars
These cinnamon rolls taste amazing! I've never made anything that required yeast/rising and these came out flaky and perfect. I doubled the glaze, per other suggestions, and this was a good move. Will be making over and over again - especially for overnight guests, brunches, and holiday mornings.
Rating: Unrated
This recipe is delicious! I followed previous comments and doubled the glaze recipe--perfect. I was also able to make this vegan, substituting the egg for a replacer and the dairy for rice milk. The rolls came out great. Thanks for this delicious recipe (although my husband and I agreed that I should only make these once every three months or so BECAUSE they're a little too good).
Rating: Unrated
I did it and it was very very tasty thanks martha !! but actually it needs more glaze to make it perfect !!
Rating: Unrated
Really tasty although they don't quite look like the pictures. The recipe makes only a small amount of caramel so it's more like a drizzle on each bun. I'd double the caramel topping recipe to keep them from being too dry.
Rating: Unrated
yummy filling, never had chocolate in my cinn rolls and I love it. I am kinda a purist and prefer a simple powder sugar frosting. Good rolls and work great from the freezer. New christmas morning tradition.