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Cinnamon Buns (+ video)

Make these cinnamon buns a weekend morning tradition. This recipe makes a large batch - perfect for sharing with your loved ones! Watch the video tutorial below.
Cinnamon Buns
Yield 40 buns

Ingredients

Dough

  • 2 cups warm water (110-115°F)
  • 1 teaspoon granulated sugar
  • 1 cup milk (warmed to 110-115°F)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/3 cup melted butter or oil (cooled to 110-115°F)
  • 3 (0.25oz each) packages (21g) or 6 3/4 teaspoons Red Star Active Dry Yeast
  • 8 cups all-purpose flour
  • 2 teaspoons table salt

Filling

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup melted butter

Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons milk

Instructions

  • Grease two 9 x 13-inch pans; set aside.
  • In large bowl, dissolve 1 teaspoon sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy. Whisk in warm milk, sugar, egg and butter.
  • Add 3 cups flour and salt; mix with wooden spoon or dough whisk until smooth. Slowly stir in an additional 4 1/2 cups flour. Stir briskly until well mixed. If needed, gradually add remaining 1/2 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 for 10 minutes.
  • Prepare filling: In small bowl, combine sugars and cinnamon; set aside
  • Divide dough into 4 equal balls. (see note)
  • Roll one dough ball into 15x10-inch rectangle. Brush with melted butter and sprinkle with 1/4 of cinnamon sugar mixture. Starting with long edge, roll up tightly like a jelly roll. Pinch seam to seal. With sharp knife, slice roll into 1 1/2 -inch pieces. Place cut sides up in prepared pan. Repeat with remaining 3 dough balls (see note).
  • Cover and let rise in warm place until indentation remains after lightly touching, about about 45 minutes.
  • Preheat oven to 375°F.
  • Bake 20 minutes or until rolls are lightly browned. Remove rolls from pan to a wire rack; let cool.
  • Prepare glaze: In small bowl, combine icing sugar and milk; stir until smooth. Adjust sugar/milk to get desired consistency. Drizzle warm rolls with glaze.

Notes

You can refrigerate remaining dough balls for up to 2 days. Let come to room temperature and continue with step 7.
Photo by Food Wanderings.