Thursday, April 4, 2013

Cinnamon Buns

Some things are better shared.... Try this out and enjoy them!!!! better than Cinnabon :)


4 cups all purpose flour
1 package active dry yeast
2 eggs
1 cup warm milk, scalded and skimmed
1/2 cup sugar
1/3 cup unsalted, melted butter
1 tsp salt

1 cup brown sugar firmly packed
2-1/2 tsp cinnamon
1/3 cup butter, softened

8 tbsp butter softened
1-1/2 confectioner sugar
1/4 cup cream cheese, room temp
1/8 tsp salt
1/2 tsp vanilla


  1. Dissolve yeast in warm milk
  2. Combine sugar, butter, eggs, and salt
  3. Stir in flour
  4. Turn dough out onto a lightly floured board and knead until smooth - or like me, skip kneading and use the kneading hook in your kitchen aid!!!!
  5. Place dough in a lightly greased bowl and turn over once to grease top
  6. Cover and let rise in a warm place free from draft for about 1 hour or until dough has doubled in size
  7. Punch down with fist
  8. Roll dough on a clean surface lightly dusted with flour
  9. Roll out to a rectangular shape until it is approx 21 inches long and 16 inches wide by 1/4 inch thick
  10. If dough begins to resis stop working and allow it to rest for 10 min
Preheat oven to 400F

  1. Mix brown sugar, cinnamon in a small bowl
Dough and Filling:
  1. Spread the softened butter evenly over surface of the rolled out dough
  2. Then spread evenly the cinnamon sugar mixture  (Sometimes I add raisins)
  3. Starting from the long side begin rolling the dough down to the bottom edge jelly roll style
  4. Cut the rolled dough into slices and place into a baking pan covered with parchment paper (easiest to clean)
  5. Allow 1 inch space between each
  6. Put the rolls in a warm place and allow to rise again until nearly double in size (approx 30-60 minutes)
Bake for 10 - 15 minutes or until lightly golden.

While the rolls are baking, make the icing IF you like them (I seldom make it):

Beat all the ingredients for the icing together with a mixer until light and fluffy.

Drizzle over rolls while warm.

- If you have a kitchenaid, use the dough attachment - it will save you the mess, and possible trips to your chiropractor.

- Always assume a recipe asks for unsalted butter unless it says salted - especially if an ingredient is salt

- The dough might take longer to rise during Canadian winters.  I sometimes the the dough proof in the oven (don't cook it!)

- Don't drizzle the icing right after you take the rolls out - let them sit for about 5 minutes

- Instead of greasing your baking pan, use parchment paper - it will save you a lot of the mess!


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