Homemade Cinnamon Buns, a great idea for Breakfast or Snack, easy and delicious, the simple glaze makes them perfect.
I cannot believe one more week and it will be Christmas, with my Eldest daughter in Canada, Christmas this year is a little sadder, but knowing that she is happy and with her other family makes it a little easier.
Too bad I couldn’t send her these Homemade Cinnamon Buns.I have always been a lover of cinnamon I think it is one of the most amazing spices, I love the smell, the taste and especially that amazing aroma when it is baking in the oven.
So why would I not love Homemade Cinnamon Buns?
Whenever I go to Canada I always walk by at least one of those Cinnabon shops in the mall, but I have never bought one. Why I have no idea, I am always going to but never do.
This week when I had a couple of days of a forced holiday, ahh the woes of computer technology (having my site go down for 2 days at this time of year was not what I needed and I apologize).
Between the swearing and crying I decided I needed a really good Cinnamon Bun to help with my mood. They say cinnamon is a great picker upper, just the excuse I needed.
I had the perfect dough for these Homemade Cinnamon Buns, I used the same dough that I used to make my Sweet Surprise Dessert Bread. I love this sweet dough, soft and so easy to make.
Homemade Cinnamon Buns
Afer making the dough and refrigerating for 40 minutes, I rolled it out and spread it with butter and sprinkled with the cinnamon and brown sugar mix, the same mix I used when I make my Mom’s Brown Sugar Pinwheels.
Rolled it up, sliced it and placed them in a 9 inch cake pan, I let it rise again for a couple of hours and then I baked it for approximately 30 minutes. Let it cool and as you see I iced only half, because some people like icing, me for instance and some don’t like the Italian.
Homemade Cinnamon buns for everyone. Enjoy!
Homemade Cinnamon Buns
Ingredients
- PASTRY DOUGH
- 2 1/2 cups all purpose flour 300 grams
- 2 tablespoons butter softened 30 grams
- 1/4 teaspoon salt 1.40 grams
- 1 3/4 teaspoon yeast 5 grams
- 1 teaspoon vanilla 2 ml
- 1 egg
- 2 1/2 tablespoons sugar 40 grams
- 1/2 cup + 1/2 tablespoon milk 125 ml, warm to a little warmer than room temperature
- FILLING
- 1 cup brown sugar 200 grams
- 1 1/2 - 2 teaspoons Cinnamon 3.9 - 5.2 grams
- 1/3 cup butter softened 83 grams
- GLAZE
- 1/2 cup powdered sugar/icing sugar 55 grams, you may need more depending on how thick you like it
- 1/2 teaspoon vanilla 2.5 grams
- 1 tablespoon cream 15 grams
- 1 tablespoon milk 15 grams
Instructions
- FILLING
- In a small bowl whisk together brown sugar and cinnamon, set aside.
- PASTRY DOUGH
- In a large bowl whisk together flour,salt and sugar, add yeast and mix gently, make a well in the middle and add egg, butter and vanilla, mix with a fork, slowly add milk (warm to a little bit warmer than room temperature). Continue to mix with a fork until it is almost all together.
- Then move to a lightly floured flat surface and knead for approximately 15 minutes or until dough becomes smooth and elastic. Form into a ball, cover with plastic and refrigerate for 40 minutes.
- Remove from fridge and roll into approximately 16 x 11 inch (41 x 29 centimeter) rectangle, spread with softened butter (leave a little bit of an edge uncovered), sprinkle with sugar/cinnamon filling, roll up long side and slice into 12 slices, place slices cut side up in a parchment paper lined 9 1/2 inch (24 centimeter) cake pan, leaving them slightly apart, cover well with a tea towel (I use a folded up tablecloth) and let rise 2 hours in a draft free warm area.
- GLAZE
- In a small bowl mix together until smooth, icing sugar, vanilla, cream and milk should be quite thick. (if you want it thicker add more powdered sugar/icing sugar)
- Pre-heat oven to 350° (180° celcius).
- Bake in oven for approximately 30-35 minutes (test with a toothpick). Remove from oven and let cool completely before icing or eat warm. Enjoy!
Nutrition
D J Smith says
FLOUR: sometimes you specify Semolina flour and other times you have no specific mentioned.
When you don’t spec. the type of flour is just white flour OK?
Rosemary says
Hi DJ, yes it should be all purpose or even bread flour would work. Let me know how it goes.
Dru says
Hi, these buns look amazing! I’ve just given the recipe a go but the buns have unraveled a bit whilst baking and the dough is very dense, it hasn’t risen much. What did I do wrong!?
Rosemary says
Hi Dru, it could be a number of reasons that the dough didn’t rise, for example your yeast was no longer good, your milk was too cold or too hot, you didn’t let it rise enough, or even the room was drafty or too cold. Let me know.
Patt says
I would love to use your recipe… It sounds soooooo good!!! I am wondering if I could also use this dough with a carmel {sticky bun } topping .
Rosemary says
Hi Patt, thanks, I’m sugar a caramel topping would be delicious, let me know! 🙂
Ann says
My grandchildren love the cinnamon buns in the can. I’m definitely going to make these. I love cinnamon in baked goods. Thank you.
Marisa Franca @ All Our Way says
There is nothing better than yeast bread baking in the oven. Add cinnamon to that and the aroma of sweet?? Pure heaven. I bet these rolls are heavenly. These would be perfect on Christmas morning.
Rosemary says
Hi Marisa, I totally agree, I am really getting to like sweet yeast breads. Have a great Sunday.
April @ Girl Gone Gourmet says
I’m so glad you got your site issues sorted out! I can’t believe Christmas is only a week away — I have so much left to do!
Rosemary says
Hi April, thanks it was a nightmare, I am sure you will finish in time, can’t wait to see what you do! Have a great Sunday 🙂