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Cinnamon Buns

I'm sure you'll notice by the picture, that this recipe make some seriously big buns, forcing them to be eaten with a knife and fork. If you would like to make a thinner version, either make 1/2 of the recipe, or make double the rolls out of the same recipe, and bake in 2 pans. when baking 2 pans in the same oven, be sure to rotate them during baking.

I made a half batch today, 2/2006, with the only change I needed to address was the cooking time. Because it was a thinner product, I cut the cooking time to 30 minutes at 350 degrees. The only other problem I found was the amount of flour; for whatever reason I could only get in a little over 2 cups, instead of the 2 1/2 that would be for half a recipe.

I like to eat a dish like this early in the morning, and usually it's for company. So, what do you do all night when you've got company. If you're like me, you'll stay up all night sampling your favorite beverage, and catch up on old times. I really don't want to get up early to go through the time it takes for the 2 rises.


I make this the day before, right up to the point that I've placed it into the baking pan, ready for the second rise. Then I spread a little more softened butter on top, cover with plastic wrap, and place in the refrigerator. Placing any dough in the refrigerator for the second rise allows the gluten to develop nicer than a quick rise at a warm temperature. The next morning, I take it out and start the oven pre-heating before I even make the coffee. The buns will warm up a bit during this time. Place them in the oven and cook a little longer (maybe 5 or 10 minutes) because the dough will still be on the cold side when you put them in the oven. Your guests will wake up to the smells of fresh cinnamon buns, and you get to tell them that they are soooo special, that you got up real early to make them this special treat.

Serves 8 -16, depending on how large you make them

  • 5 Cups Bread Flour, as needed
  • 2 Packages Yeast
  • 1/2 Cup Sugar
  • 1 1/2 Teaspoons Salt
  • 1 Cup Water
  • 1/2 Cup Milk
  • 1/2 Cup Butter
  • 2 Each Eggs


  • 1/4 Cup Butter, Melted
  • 1 Cup Brown Sugar, Preferably Dark
  • 1 Tablespoon Cinnamon
  • Raisins, Optional
  • Walnuts, Optional


  • 1 Cup Sour Cream
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Vanilla


  • Confectioner's Sugar
  • 1/4 Teaspoon Vanilla
  • Milk, to make a heavy syrup

    Or, Cream Cheese Glaze

  • 4 Ounces Cream Cheese
  • 1 Cup Confectioner's Sugar, or less
  • 1/4 Cup Butter
  • 1/2 Teaspoon Vanilla Extract

1. In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm (120 deg to 130 deg). Be careful that you don't get the liquid too hot, or the yeast will die and the dough won't rise. If you accidentally get the liquid too hot, you can just set it on the counter until it cools down a bit.

Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rise until doubled in bulk, about 45 minutes.

If you like this recipe, you might also like these:

Rum / Raisin, Apple Crisp

Bacon Brittle

Better than Granny's
Maple Fried Chicken



Cinnamon Buns Picture

Cinnamon Buns

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2. Prepare a 9 x 13 x 2 baking pan by spreading a thin coating of butter.

3. Roll dough to 24 x 18-inch rectangle; spread with 1/2 of a stick of warm butter. Combine 1 cup brown sugar with cinnamon; sprinkle evenly on dough, sprinkle on some raisins and coarsely chopped pecans or walnuts

4. Roll up the dough from the long end. Pinch the ends together. If you're having trouble getting the end to stay attached (that's usually caused by flour on the dough), you can dip a finger in water, and spread on the end. This will make the dough sticky enought to stay together.

5. Place in prepared pan, cut-side up. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minute.

6. Bake at 375 deg. for 40 to 45 minutes or until done. Cover with foil after 20 minutes of baking to prevent excess browning. Cool in pan 5 minutes. If you've made "sticky buns, invert the pan onto a cooling rack, keeping in mind that the gooey bottom will drip all over everything.

7. Make one of the icings while you're waiting for the buns to cool. Drizzle with the icing when serving. The one with the confectioners sugar will be real thin while the one with the sour cream will be spreadable. You could even make a thin version of a buttercream icing.