I’ve said a few times how I wanted to learn how to make cinnamon buns, and this past weekend I finally did it! With the help and motivation of a friend (thanks Liz!) we set out to learn the mysteries of bread making and hoped for the best. I’m happy to say it worked and they were delicious!
I asked around for some recipes that other people used and scoured Pinterest when I finally found a recipe that sounded perfect for those of us making them for the first time. There’s only 1 rising, you don’t need a stand mixer or any other fancy things, and it makes a smaller batch instead of a huge one. Yay!
- 2 1/4 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 package of instant yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup milk
- 2 1/2 tablespoons butter
- 1 large egg
- 3 tablespoons butter, softened to room temperature
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
In a large mixing bowl combine flour, sugar, salt, and yeast. Set aside.
In a microwave safe bowl combine water, milk, and butter and heat in microwave at 30 second increments until the butter is melted and mixture is hot to touch.
Pour the liquid mixture into the flour mixture, add egg, and stir.
If dough is still sticky add some more flour in a little at a time. Dough is ready when when it gently pulls away from the side of the bowl and has an elastic consistency.
On a lightly floured surface, knead the dough for 3-4 minutes. And if you have no idea how to do that properly check out this handy video.
Place the dough in a lightly greased bowl and let it rest for about 10 minutes.
While the dough is resting make the cinnamon filling. Combine softened butter, cinnamon, and brown sugar in a bowl and mix until it’s like a paste.
When the 10 minutes is up, sprinkle some flour on your work surface and roll out the dough with a rolling pin until you have a 14×8 inch rectangle. Try and make the edges a straight and square as you can.
Spread the filling mixture evenly on the dough getting fairly close to the edges.
Starting on the long side roll up the dough tightly. The tighter and more rolls you do the more “swirls” you’ll get in each bun.
Cut into 12 even pieces and place them in a lightly greased pan. You can use a 9 inch pie plate or an 8×8 baking dish.
Turn your oven on to 200°F and then turn it off again. Loosely cover the pan of rolls with aluminium foil and place in the oven to rise for 60-90 minutes. After they’ve doubled in size take them out and preheat the oven to 375°F.
Bake for 25-30 minutes or until they are lightly browned. If they’re browning too quickly you can cover them with foil after 15 minutes and bake them like that for the remaining time.
To make the icing combine icing sugar, vanilla, and milk and stir until smooth. If you like thinner glaze then add a bit more milk, and if you like thicker icing then add more icing sugar. Drizzle over top of the cinnamon buns right before serving.
There you have it! That wasn’t so hard was it? If for some reason you don’t eat these all immediately (not that I did or anything…) then you can store them in a covered container at room temperature or in the fridge for about a week. Over at Sally’s Baking Addiction she says you can also freeze them for up to 3 months. Check out her website for more variations and tips too!