BS' in the Kitchen

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The Best Cinnamon Bun Recipe

February 20th, 2012 · 1 Comment · Dessert

Since Bob and I have had the blog, I’ve made these cinnamon buns a few times, but just never took photos. Largely due to the fact that they are incredibly time consuming and by the end you either a) just want to sleep or b) want to eat them all! But there is one thing I can guarantee with these cinnamon buns: This will become your favourite recipe for cinnamon buns! Speaking of time, let’s not waist anymore and get cracking on the recipe.
Bun Ingredients
  • 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
Delicious Ooey Gooey Sauce
  • 1 1/4 cup butter
  • 1 1/4 cup brown sugar
Cinnamon Spread for Rolling the Buns
  • 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
Depending on how thick you like your icing, or if you like it to be more smooth, just add more whipping cream to smooth it down or more icing sugar to make it more thick. Place in a ziploc bag, cut off the corner of the bag and ice the cinnamon buns!

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