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Cinnamon Buns Recipe

Cinnamon Buns

Recipe courtesy Edie Eason

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (140)

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Average Rating:

Total Reviews: 140

Showing 61-70 of 140

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  • on October 31, 2008

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    There has been so many people asking about how to make the starter. Well here it is! It's very easy but has to be made a day before you plan to make cinnamon buns. The buns take a lot of work but it's worth it in the end! So go ahead and try them, they are delicious!!!
    Starter:
    1/2 cup granulated sugar
    1/2 cup Idaho potato flakes (yep, potato flakes
    1 teaspoon dry active yeast
    1 1/2 cups warm-hot tap water

    The recipe says if you want to rewarm the buns to put them in the microwave for 20 minutes, I'm sure that's a typo, it should be 20 sec but I don't like my buns really hot so I warmed mine up for about 12 seconds. It's whatever you like.

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  • on October 30, 2008

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    Jayne,
    For those people looking for the kind of starter in this recipe, a sourdough would not do the trick. Although, very good I'm sure, this recipe requires a sweet dough starter. Very different from a traditional sourdough. Wendy has some great info, she posted earler. She was extremely helpful!

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  • on October 29, 2008

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    You can receive a free start of Carl Griffith's 1847 Oregon Trail sourdough started by going to www.carlsfriends.org. I have had mine for years and have made some delicious breads with it.

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  • on October 28, 2008

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    I made a starter using La Brea Bread Cookbook recipe for starters from LA. The best sour dour bread in history. This recipe was so easy I am shocked. The rolls were exactly what I wanted. Nothing could be better. Thank you so much.
    Diana Miller
    Hilton Head, So Carolina

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  • on October 28, 2008

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    Someone, please email me privately DVS7S@att.net
    I find it hard to believe Paula uses Idaho potato flakes in her starter as stated in her Cinnamon Sticks recipe....might she be "de-coding" something there? Is the "starter" copyrighted by Edie? or something. Please. Any real bakers out there - I would greatly appreciate it. Why is this "starter" such a msytery? I don't think they guard the Hope diamond as well!
    - Deborah
    New York

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  • on October 27, 2008

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    I found this on a different recipe, but am sure it is the same thing and would work for these rolls:

    Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.

    For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.

    Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.

    If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.

    CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar to burst!

    I hope this help ladies!!

    Melissa

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  • on October 26, 2008

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    My mom and I found the yeast starter recipe from the fried cinnamon sticks recipe from Paula. Now the question is how do you keep it alive? Chrissy and Trudy from NJ

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  • on October 25, 2008

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    under fried cinnamon stickes recipe you will find the cinnamon bun dough starter.so scroll down the page in ghe fried cinnamon sticks recipe and you will see it

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  • on October 25, 2008

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    When this recipe was initially posted it included the ingredients for the STARTER. It now looks like the recipe has been altered and the starter ingredients were removed. I saved a PDF of the original posting of the recipe? WITH the Starter ingredients.

    I was going to upload the recipe as it was originally posted to the web so I could post a link here, however since it is copyrighted I?m not sure about the legality of me uploading it to the web and I don?t want to get in trouble.

    I went through all the comments and emailed the PDF to anyone who had their email addy in their post. For anyone else interested, you can email me at nwflgirl@cox.net and I will email you the PDF of the original recipe as posted. Please put ?Cinnamon Buns? in the Subject line so I know it is not junk mail.

    There are some typos in their recipe, as they say when reheating to put in the microwave for 20 minutes? YIKES!!!! I think we all know they meant 20 seconds?. I did not modify their original recipe (again copyright so if you ask me for it, you will get it with the typos?. I think we all have the common sense to know 20 minutes in the microwave is wrong HEHEHEHE!!!

    Anyhow? I?ve made these several times and I LOVE LOVE LOVE them!!!! The one thing I changed is the glaze. I don?t care for a powdered sugar/milk glaze so I use a cream cheese glaze/frosting for them. I hope you all try these buns as they are FANTASTIC and very easy to make once you know how to make the starter.

    Happy Baking!!

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  • on October 25, 2008

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    These Cinnamon Buns was the best I have ever made!! I have tried qiute a few recipes but this was was the easiest and THE BEST BY FAR!! Dough was very easy to work with!

    Here is a YEAST STARTER RECIPE

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