Cinnamon Buns

Makes 12 buns

To make the dough, dissolve the yeast and 1 tablespoon of the sugar in 1/2 cup lukewarm water. Set aside for about 5 minutes until foamy. Meanwhile, warm the milk in a saucepan. Add the butter, remaining sugar, and salt, and stir until dissolved. Remove from the heat.

Sift 3 cups of flour into a large bowl. Add the yeast, warm milk mixture, and the egg, and stir to make a dough. Knead for 10 minutes on a lightly floured board, incorporating more dough as necessary, until the dough is soft, silky, and pliable. Form into a ball. Place in a buttered bowl and turn to coat the dough all over. Cover with plastic wrap and leave to rise until twice its original size. This will take about 2 hours. At this point, the dough can be left overnight in the fridge, ready to use the next morning. When well risen, punch down the dough, then leave to rest for 10 minutes. Meanwhile, butter a baking sheet. Prepare filling by mixing the sugar, cinnamon, and nuts in a small bowl.

Roll out the dough into a rectangle measuring about 12 x 9 inches. Brush with the melted butter. Sprinkle the filling mixture over the dough, pressing it in slightly. Roll up the dough like a jelly roll, starting at one long side. Using a sharp knife, cut the roll across into 12 equal slices. Arrange the rolls, cut-side up, on the prepared baking sheet. Allow to rise, covered, for at least 40 minutes until doubled in size.

Preheat the oven to 400 degrees F. Bake for 15-20 minutes, or until well risen and golden. While the buns are in the oven, prepare the glaze (and get the coffee started). Sift the confectioners' sugar into a bowl. Whisk in the melted butter and enough milk to make a thick but pourable mixture. When the buns are ready, remove from the oven. Pour the glaze over them and leave to set for a few minutes before devouring.

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    Nice basic receipe easy and familiar. Can be expanded with various additions such as nutmeg and vanilla
    This worked great to mix in the Kitchenaid. I doubled the filling and frosting. I did put the dough in the fridge overnight. Next time I think it will work better to put the rolls made up in the fridge and then bake in the morning.
    I finally found the recipe I've been looking for. These came out so soft and fluffy. I used my stand mixer and mixed the active yeast with the flour in the bowl, put the milk, sugar salt and butter in a measuring cup an microwaved it till the milk got warm and the butter started to melt. I then added the 1/2c of Cold water to the milk mixture to cool it down a bit. Added that mixture to bowl along with the egg and mixed on level2 for about 8 mins. So easy! Not cinnamonie enough for us so next time I will add more. I wrapped these individually and froze with the icing on and I had a bakery fresh cinnamon roll every day. I will try different fillings and icings, but the dough is perfect!
    Great recipe! Delicious and can be done dozens of ways adding raisins, or almonds, candied ginger, nutmeg, anything your pallette desires! I always come back to this recipe and like others playing around with the glaze increases the yummyness!!!
    These are amazing! I have tried several cinnamon bun/roll recipies, Alton Brown's Overnight rolls and Food Networks Almost Famous cinnamon rolls. These are so much better than both of those. I used one cup of whole wheat flour and added a little vanilla extract to the icing. I also added more butter, sugar, cinnamon and added nutmeg to the filling. Yum!
    BEST cinnamon buns EVER. Even better than the ones we buy at the mall. Used the dough to make basic doughnuts too.
    I tried this recipe twice, once using pecans and the other walnuts, and both times the cinnamon buns were unbelievably delicious. I love the fact that they aren't too sweet and remain moist even after the first day (assuming there will be any left over). Although there are multiple steps involved in the recipe, it is definitely worth the effort. Everyone loved these treats, even the members of my family who are not big fans of sweets/desserts.
    Was looking for cinnamon bun's recipe and tried some other recipe but this one is the best and exactly what i was looking for. Now, i'm excited and can't wait to go back to my home country and make this cinnamon bun recipe for my family. Thanks so much!
    These are AMAZING! The bread part came put soft and moist throughout the day of the bake sale. Definitely a recipe I will never get rid of.
    I have always had the tradition growing up of waking up on Christmas morning and eating my mom's special teddy bear pancakes. Having a family of my own now, I wanted to find a recipe for a special Christmas morning treat - boy, is this recipe it!! These are the best cinnamon buns I have ever tasted! It was a fun recipe to follow, preparing the dough the night before, and they smell wonderful as they are baking - but they are even more amazing when you taste them!! The only thing I changed was to substitute walnuts for the pecans - it just seemed more traditional for the buns. I can't wait to make these ever year for Christmas - what a special treat!!
    Just go by the recipe and you will Enjoy the THE BEST CINNAMON BUNS.
    These buns are absolutely terrific! I substituted walnuts for the pecans as I didn't have any on hand. I would definitely recommend this recipe to anyone and will be making it again!
    This is the best cinnamon roll recipe I have ever found!
    I loved these, sinfully delicious!! I viewed another recipe and used the icing from that one and put on these ones!! All it consists of is-
    2/3 cup icing sugar
    1/3 cup sweetened condensed milk
    1/4 cup melted unsalted butter
    3 teaspoons lemon juice
    1 teaspoon vanilla
    1/8 teaspoon cinnamon

    If you substitute this icing for the one called for in the recipe,you will thank me forever!!!! I PROMISE!!
    I have made several cinnamon Bun recipes, but this one takes the cake. It is a simple and easy recipe to follow.
    I made one alteration with the ingredients. I just spread out extra butter, cinnamon and brown sugar till the entire rolled out dough was well covered. And added a 1/2 tsp. of Almond Extract to glaze. My family loved these - The recipe is a definite keeper.
    Tried others. This is the one. Insanely good!!!
    The best i have ever made thank you
    Nothing like homemade cinnamon buns! I prepared the buns (sliced and placed in a baking dish) and refrigerated it overnight. The next morning, I let it rise for about an hour at room temperature. This way, I could bake it fresh in the morning with little preparation. I would definitely make them again.
    What an amazing recipe! I suck at baking but wanted to make something special for New Year's Day Brunch. I didn't read the recipe before I started and didn't realize it would take a few hours before I could enjoy these, but it was certainly worth the wait. The cinnamon buns came out soft and delicious. Better than any store bought bun!!
    This is an excellent recipe! It takes a little time, but if you are after that really homemade flavor, this is the one!
    I substituted hazelnuts for the pecans. It was excellent!
    east and simply perfect
    they taste just like the ones mom makes, Iris Lebron, from Puerto Rico
    I have made this recipe twice and it turns out spectacularly. The rolls rise perfectly and stay moist while in the oven. The icing is of the right consistency and sweetness. Very good breakfast rolls.
    these r great
    i love this recipe

    yum yum, lick lick,
    This is a very easy recipe, the instruction are very clear. When they come out of the oven the smell fills the whole neighborhood.
    I liked this one, but when I make it, I double the filling. If yer gonna splurge, might as well make it a good one.
    My cravings for cinnamon buns was taking over me, and I was getting desparate. My parents don't buy us fatty treats and sugary delights, but they agree if we decide to do some homemade baking, concidering it is good for us to cook. I looked up the most satisfying recipe, and so I tried this recipe. Not only was it satisfying, it was fun to make and sinfully delicious. Everytime someone tastes the saft, fluffy dough and the sweet, gooy filling, they mistaken it for from the bakery. This recipe is more for the patient people, who take as long as it takes to make, and get rewarded with the successful taste. Follow the recipe word by word and make sure you understand it for the best results. It's worth it.
    I have made these buns several times, and I get excellent comments on them each and every time. I bring them to work and they disappear.
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    Recipe courtesy of Sandra Lee