The Best Cinnamon Bun Recipe

• 1 teaspoon white sugar
• 1 (.25 ounce) package active quick-rise dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 eggs, beaten
• 4 cups all-purpose flour

• 1 1/4 cup butter
• 1 1/4 cup brown sugar

• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup melted butter

In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt your oozy gooey sauce together by melting the butter in a small saucepan over medium heat. Stir in the brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan and set aside.

Melt remaining butter and set to the side. You can also combine your brown sugar and cinnamon at this time.

Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with the melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. Using dental floss, cut your cinnamon buns until you have about 15 buns. Yes, I said dental floss. Best baking trick in the books – here is a video on how to do it.

Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F°.

Bake for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls. Let cool for another five minutes then place on serving dish & enjoy!

If you like your cinnamon buns with icing, combine the following:

• 1 block of cream cheese
• 2 cups icing suga1/4 cup condensed milk2 tsp vanilla
• 2 tbsp whipping cream

Carlene