Cinnamon Buns

Total Time:
5 hr 50 min
Prep:
40 min
Inactive:
4 hr
Cook:
1 hr 10 min

Yield:
24 cinnamon rolls
Level:
Intermediate

Ingredients
  • Cinnamon Buns:
  • Nonstick oil spray
  • 1 cup yeast starter
  • 1/2 cup granulated sugar
  • 1/2 cups vegetable oil (recommended: Mazola)
  • 1 tablespoon salt
  • 1 1/2 cups hot tap water
  • 1 (1 tablespoon) package dry active yeast
  • 6 cups all-purpose flour (recommended: Pillsbury)
  • Filling:
  • 2 sticks butter
  • 1 1/2 cups brown sugar, plus more if needed
  • 1/2 cup ground cinnamon
  • 1 cup chopped pecans
  • 1/2 cup raisins
  • Glaze/ Icing:
  • 4 cups 10x powdered sugar
  • 3/4 cup half-and-half
Directions

Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.

In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.

After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.

Cook's Note: If the dough mix is too loose, add more flour.

Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.

When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.

Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.

Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes.

Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan.

You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top.

Cook's Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time.

Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again.

Cook's Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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    The whole family loved them. I didn't have a yeast starter so I used buttermilk instead. I needed to add a little more flour, but it worked great.
    was great and easy!
    thanks .... worked like a charm
    there were great my whole family loved them and when you are trying to do the yeast starter make sure you cover it when you are done mixing it ....
    The best cinnamon roll recipe that I have come across my search is over . It is the ultimate best tasting ever .
    two days to make but SOOOO worth it!! Once they taste them, they ask for them again and again. Good way to make friends! ; Thanks Edie and Paula.
    A friend made this for us and they were hands down the best rolls I've ever had! He used a sourdough starter, and is going to give me some of his starter, but otherwise, I'd be lost on it. And he nixed the nuts and raisins. Which is the best for me!!
    prepared it the night before and placed in refrigerator overnite. Next morning, proofed in 170' oven for 30 minutes, then baked as directed. The family loved it and it was worth the work.
    Here is the starter:
     

     
    Starter:
     
    1/2 cup granulated sugar
     
    1/2 cup Idaho potato flakes
     
    1 teaspoon dry active yeast
     
    1 1/2 cups warm-hot tap water
     

     
    Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.
     

     
    Cook's Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.
     

     
    To keep the starter alive...stir every couple of days and add all of the above (except the yeast weekly.
    WONDERFUL! Light, sweet...just like cinnamon rolls should be! Best I've ever tasted I think. Someone suggested using 1 cup of mashed potatoes in the recipe. I mixed up my batch andI just put in about 1/2 cup of potatoes. Turned out great.
    I just read you can use real potatoes to substitute for the flakes so you don't get all those additives... just double the amount called for... not sure this is accurate but would love feed back.
     
    This is what the new starter would look like:
     
    Starter:
     
    1/2 cup granulated sugar
     
    1 cup Idaho mashed (cooked potato
     
    1 teaspoon dry active yeast
     
    1 1/2 cups warm-hot tap water
     

     
    And keeping it alive varies on recipes but looks like a lot of work either daily or weekly. I'd just redo the starter whenever I want to bake with it.
    what good is the starter if you dont tell us how to keep it alive.
    Nice to have the starter recipe, but need instructions for keeping it alive as it's used. Thanks!
    THIS IS THE BEST RECIPE EVER FOR CINNAMON ROLLS HANDS DOWN.....they were perfect. They had the sweet factor, the soft dough, and gooey center that all cinnamon roll recipes strive for they are just amazing. Now i did not have the yeast starter but instead i just took the hot water and added it to the yeast so the yeast could start working and the cinnamon rolls came out just FINE. I baked these for my family and they were gone in a week :
    I wanted to try these, but don't know about the starter, don't sound like enough yeast, and that you must have the starter, I used more yeast and they came out very good. Please give us a starter recipe so we can make these among other thing. Always loved your recipes. 
    Would like a recipe for a carrot steamed pudding.
    There is no recipe for Edie Eason starter. Why post the recipe when it calls for a starter.
    I made these a couple of years ago. Very easy, and worth all the steps. This episode was a Paula"s dream come true. "Two sticks of butter" Come on. What more can you say. 
    i want to know more about edys "starter".
    Best I've ever made; and I have made many... Gooy, velvety, cinnamony, icinly, delicious! Warning: not a low cal food.
    I wanted to try this recipe, but the first ingredient is 1 cup yeast starter, but the recope doesn't tell you how to make the starter. Please make recipe more clear.
    czakhar you can find yeast starter recipe on paula's fried cinnamon sticks recipe
    I have not made them yet, but would luv to..However I don't have the recipe for the starter. where's the recipe for the starter?
    So the first time I attempted to do the starter, it failed. Then I paid closer attention to the temperature of the water and VOILA ....perfect. You will know immediately when you have it right. It starts the activation process right away. 
    Oh and the rolls. Let's put it this way. I do not like cinnamon rolls. Never have. But my husband and 5 kids do. So I decided I'd make these. OMGosh. I am addicted. They are so gooey and soft. They are absolutely perfect. And of course I double the icing recipe. My family loves lots of icing. 
    This is a keeper ... for sure. Thanks Miss Edie and Paula. 
    go to http://homecooking.about.com/od/breadrecipes/r/blbread14.htm?p=1 for a recipe for a potato flake starter and feeder and bread recipe.
    Miss Edie's starter is available for purchase online at http://www.missedies.com
    i made the yeast starter, but it didnt start fizzing
     
    i use hot water, yeast, sugar, and potato flakes.
     
    but the potato flakes i used was like the one you made mash potato
     
    is it the same or is there a differnce
     
    HELP ME PLEASE!.
    Has anyone made these ahead of time? The recipe and video mention you certainly can freeze these and bake later, but it doesn't give any details on how long to defrost...do you defrost at room temp or in the refrig...do you defrost by putting them in the pan and allow them to defrost and proof at the same time and if so, how long do you bake/proof at 170--if they're frozen, surely you'll have to bake/proof longer but HOW long?
     

     
    I'm intending to roll as directed, cut the log in half, wrap each half & freeze, and will cut them when I'm ready to proof and bake. Not sure if I should take them out of the freezer the night before for fear they'll be out too long, but I fear taking them out of the freezer the morning of could not be enough time either. HELP!
    LOVE this recipe. I've made cinnamon rolls/buns for years and this is the best one I've ever made! The starter makes all the difference!
    awesome recipe. Thanks Paula & Edie!
     
    For the starter:
     
    * 1/2 cup granulated sugar
     
    * 1/2 cup Idaho potato flakes
     
    * 1 teaspoon dry active yeast
     
    * 1 1/2 cups warm-hot tap water
     
    ( source: http://www.foodnetwork.com/recipes/paula-deen/fried-cinnamon-sticks-recipe/index.html in the same episode)
    I make these all the time using this recipe exactly as she has written it and they come out perfect EVERYTIME. If you don't like the cinnamon buns this recipe makes then you don't like cinnamon buns period. My family fights over them and they are grown not kids.
     
    They are worth all the effort that goes into making them. You can freeze left overs and the dough can rise over night and you can finish them in the morning for breakfast. Everybody will love you for making these I guarantee it.
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