Cinnamon Buns

Cinnamon Buns

  • Prep Time: 25 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 24

    • About This Recipe

    “This recipe was a campus “secret” at my old university – thankfully one of the food service employees gave it up and I have been using it ever since. These are the big, soft kind (where the centre is so moist and yummy!!!). I sometimes add extra filling to mine. They can also be iced, but I like them just the way they are.”

    Ingredients

  • 3cupsmilk
  • 6tablespoons butter or 6tablespoonsmargarine
  • 6tablespoonssugar
  • 1tablespoonsalt
  • 1teaspoonsugar
  • 1/2 cupwater
  • 2 (1/4 ounce) envelope active dry yeast
  • 2largeeggs
  • 9cupsall-purpose flour

    • Filling

  • 1cupmelted butter or 1cupmargarine, divided
  • 1 1/4 cupssugar
  • 2tablespoonscinnamon

    • Directions

  • Scald milk and stir in 6 tbsp butter, 6 tbsp sugar and salt.
  • Cool to lukewarm.
  • Dissolve 1 tsp sugar in warm water.
  • Sprinkle yeast over water mix.
  • Let stand in a warm place for 10 minutes.
  • Stir once this is done.
  • In a large mixing bowl, combine lukewarm milk mix and eggs.
  • Stir in yeast mix.
  • Add four to five cups of flour and mix well.
  • With wooden spoon add remaining flour.
  • Place dough in a well greased bowl.
  • Roll dough over to grease top.
  • Cover with a damp cloth and allow to double in size for one hour.
  • Punch down and turn out onto floured surface.
  • Divide into two, roll each section into rectangles.
  • Sprinkle on filling (filling: 1 cup melted butter, 1 1/4 cup sugar and 2 tbsp cinnamon- divided between two rectangles).
  • Roll up and slice (a good way to slice pieces is to use a piece of string, place it on the underside of the roll and cross over opposite ends at top, cutting the piece).
  • Grease cookie tray with melted butter.
  • Place slices in tray, leaving enough space to allow them to expand, but not enough that the filling melts out.
  • Place greased waxed paper over slices and allow to double in size again for one hour.
  • Bake in 350 degree oven for 35 to 45 minutes.
  • Remove immediately from tray.
  • If desired, buns can be iced.

    • Reviews

  • “They are very good!I only made half the recipe and I still made a lot of cinnamon buns!I can’t imagine doing a whole recipe.They are more bread like than pastry like.I kind of like them that way better.”

  • “Awsome and easy recipe!!!I used the dough cycle on my bread machine and the dough turned out great.Next time though I need to cut the recipe in half.DH, DD and DS dogged ’em down.Very quick, easy and tasty!!!”

  • “WOW!!! These were better than any store bought! Loved them! We had these with chili one night and they were perfect! I made them and ended up letting them rise for about 4 hrs and they still turned out great. I plan on freezing a bunch so I can have them anytime I want. I did ice them to finish them off (melted butter, powder sugar, and milk). They were great even re-heated the next day! This is a keeper!”

  • “I’ve made them twice, the first time they came out pretty good and this time they came out kinda not so good. I could not get the filling to stay in the buns, particularly while I was cutting them and they came out tasting like rolls. I’d say this recipe is a little long and frustrating for such a sketchy result.”

  • “These always come out perfectly. I’ve added various nut and sugar fillings when I’ve tried them, and it all tastes delicious. Whopping quantity of icing makes these especially decadent. Thanks, Rav!”

  • “easy enough but the recipe might make better dinner rolls than cinnamon buns.”

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