Cinnamon Buns

5.0 from 2 reviews
Cinnamon Buns
Make these a Saturday or Sunday morning tradition!

This recipe makes 40 buns
Ingredients
White Bread Recipe

  • 2 cups Water
  • 1 cup Milk
  • ⅓ cup Sugar
  • 1 , large Egg
  • ⅓ cup Melted butter or oil
  • 6+3/4 tsp Active Dry Yeast
  • 8 cups Bread Flour
  • 2 tsp Salt

FILLING

  • ½ cup Sugar
  • ½ cup, packed Brown Sugar
  • 2 TBSP Cinnamon
  • ½ cup Melted butter

GLAZE

  • 1 cup Icing sugar
  • 2 TBSP Milk
Instructions
  1. This recipe is featured on Food Wanderings.

  2. Grease two 9 x 13-inch pans; set aside.

  3. In large bowl, dissolve 1 tsp sugar in warm (110-115°F) water. Stir in Yeast; let stand for 10 minutes, or until foamy. Whisk in milk (110-115°F), sugar, egg and butter.

  4. Add 3 cups flour and salt; mix until smooth. Add another 4+1/2 cups flour. Stir briskly with wooden spoon until well mixed. If necessary, gradually add remaining ½ cup flour to make soft dough. On lightly floured surface, knead dough about 8 - 10 minutes, until smooth and elastic. Cover; let rest in warm place 10 minutes.

  5. In small bowl, combine sugars and cinnamon; set aside

  6. After 10 minute rising of dough, turn out onto lightly floured surface. Divide into 4 portions. Roll a portion of dough into 15 x 10-inch rectangle. Brush with melted butter and sprinkle with cinnamon sugar mixture. Roll up tightly as for jelly roll, beginning at wide side. Pinch seam to seal. With sharp knife, slice roll into 1½ -inch pieces. Place cut sides up in prepared pan. Repeat with remaining dough portions. Cover and let rise in warm place until indentation remains after lightly touching, about about 45 minutes.

  7. Preheat oven to 375°F. Bake 20 minutes or until done. Remove from pans to wire rack to cool. In small bowl, combine icing sugar and milk; stir until smooth. Drizzle warm rolls with glaze.

  8. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

4 Comments
  1. Very easy and yummy!!!! Family loves them and these are now a saturday morning tradition. My only advice, I was out of butter and used margarine, the texture changed of course the taste changed a little. I highly recommend using real butter. Thanks Red Star!

  2. Fabulous! Less time consuming than other recipes. They rose beautifully and are light and fluffy.They are baking right now as I type this, the whole house smells awesome.

  3. I commented on this recipe earlier. It is a delicious cinnamon roll. It is faster than other recipes I have tried. I put half of the recipe in a prepared pan (after you cut them and before the second rise) covered them with wax paper and then foil and froze them for a later time. I took them out of the freezer, let them thaw and rise and then baked. They were tremendous and a quick fix for out of town guests.I know they say it can change the outcome by freezing them but I didn’t notice a difference. Delicious! The kids took them back to college with them to share with their roommates.

  4. I forgot to say that I take the pan of frozen rolls out of the freezer the night before and put them in the refrigerator. The next morning they are thawed and ready to rise and then bake. Very quick and delicious. A huge hit!

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