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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.1 141
BEST EVER, I HAVE NEVER HAD CINNAMON ROLLS AS GOOD AS THESE item not reviewed by moderator and published
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. item not reviewed by moderator and published
was great and easy! item not reviewed by moderator and published
thanks .... worked like a charm item not reviewed by moderator and published
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 .... item not reviewed by moderator and published
The best cinnamon roll recipe that I have come across my search is over . It is the ultimate best tasting ever . item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
what good is the starter if you dont tell us how to keep it alive. item not reviewed by moderator and published
Nice to have the starter recipe, but need instructions for keeping it alive as it's used. Thanks! item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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. item not reviewed by moderator and published
There is no recipe for Edie Eason starter. Why post the recipe when it calls for a starter. item not reviewed by moderator and published
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. item not reviewed by moderator and published
i want to know more about edys "starter". item not reviewed by moderator and published
Best I've ever made; and I have made many... Gooy, velvety, cinnamony, icinly, delicious! Warning: not a low cal food. item not reviewed by moderator and published
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. item not reviewed by moderator and published
czakhar you can find yeast starter recipe on paula's fried cinnamon sticks recipe item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Miss Edie's starter is available for purchase online at http://www.missedies.com item not reviewed by moderator and published
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!. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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) item not reviewed by moderator and published
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. item not reviewed by moderator and published
Dear Paula Deene my name is Jannie Williams and i just want to ask you how would i go by getting some of that starter or how do you make it because i want to make some of that cinnamon rolls. item not reviewed by moderator and published
I have made cinnamon buns using various recipes with various results for over 20 years. I saw Paula and her friend make these on her show, so I decided to try it. I looked for a recipe for starter and found Amy Scherber's recipe for starter in her Crusty Italian Loaf on this site (food network--just search for Amy Scherber and open her recipe. You will find it about halfway down in the instructions). Since Edie's recipe didn't use up all the starter, I made some of the Crusty Italian Loaf as well--excellent! I plan to try this recipe using almond paste as a filling!! Thanks Edie and Paula. item not reviewed by moderator and published
where can i get or how can i make starter yeast? item not reviewed by moderator and published
Wow this is the best cinnamon buns ever, I tried this without the starter first not so great, once I used the starter what a difference, this is a must try recipe enjjoy. item not reviewed by moderator and published
I started really experimenting with cooking about a year ago and this recipe is one of the 1st in baking for me and it was really easy with great results. It does take some time but it is a fun recipe also and it really does taste great. Cinnamon buns is my husbands favorite breakfast and he is picky, and he Loves these. Deb/Benton, La. item not reviewed by moderator and published
my best friend made these for me and i can honestly say they were the best cinnamon rolls ever! item not reviewed by moderator and published
found the Starter after all the trouble it was definitely worth the wait. made yeast rolls with the left over starter item not reviewed by moderator and published
All of the viewers, who watched the program on 7-20-09, are all eager to make this recipe. It will probably be a wonderful recipe, if you have time to research where the Starter ingredients are listed. I took the time to figure out where the "magic" "hidden" ingredients are found, but will need to make this recipe another day after so much time was spent in locating the Starter recipe. Usually, Paula's recipes are complete, but this took far too much patience. To get the Starter ingredients, see "Fried Cinnamon Sticks" by Paula Deen but, refer to "Cinnamon Buns" recipe by Edie Eason for the complete directions for Cinnamon Buns. Thanks to all the previous reviews from 2008. I should have read those a lot sooner!!!!!!! The problem probably was a cooyright issue. item not reviewed by moderator and published
Oh my goodness! This recipe really takes some time but it is oh so worth it. If you do not have yeast starter you need to make that the day before so it ends up being a 2 day process. The 2nd day you will spend around 4 hours on these rolls but you won't be disappointed! These are seriously the best rolls I have ever tasted. I didn't use all the glaze when the rolls came out of the oven. Maybe used 3/4 and it was more than enough. item not reviewed by moderator and published
Wow, wow, wow. Paula wasn't kidding when she said these are the best cinnamon buns you'll ever taste. They are super easy too. I should note that I used some of my own sourdough starter instead of the starter recipe provided. The only trouble I had was that half of the buns didn't rise nearly as much as the other half - but that may have had something to do with the fact that I rolled and cut half, and my husband rolled and cut the other half. Perhaps we didn't roll them to the same thickness or maybe one of us cut them a little smaller. It doesn't matter though - they all taste wonderful. item not reviewed by moderator and published
I made the starter three days before, because the date I was to make these kept getting pushed back. By the time I did make them, the starter was certainly no longer sweet, and had taken on a distinctly wild, sour flavor. No matter - these cinnamon roles were out of this world. They only took 25 minutes to proof in the oven, then I set the baking temperature to 340? because I normally like things like this a bit "undercooked," shall we say. They came out perfect (for me); very moist and chewy. I just couldn't talk myself into using the entire two sticks of butter. In fact I could barely find room for the 1 1/2 sticks that I did use. That, and letting the starter ferment a little longer than called for, are the only changes I made. item not reviewed by moderator and published
This was a good recipe I was amazed at how easy it was to put it together... I semi stressed out about killing the starter in the medal mixing bowl... That is another thing my mom has a sour dough start that is a 100 years old and that is what I used in my cinnamon buns and it turned out wonderful..... The only thing that I am going to change the next time that I make it is the amount of Cinnamon in it, it was a little to Cinnamony for my family...... item not reviewed by moderator and published
I, too, did a double take when I saw the show and then looked up the cinnamon bun recipe and neither heard nor saw any sort of explanation of what in the sam hill a "starter" is! I did look it up on the fried cinnamon sticks recipe as one person on here had suggested and thought I'd post it up here: Cinnamon Bun Dough: 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. Hope it helps you and me! I've never made homemade buns and I can't wait to try this recipe out! item not reviewed by moderator and published
My son & I couldn't wait to make and try these after watching the episode. However, not once but twice we made the starter and the dough, let it rise and both times it was way too moist. It fell to it's original size after taking 2.5 hrs to rise and was extremely moist and sticky both times. I even added extra flour as reccomended in the recipe. If there is someone who knows of something I could do different to avoid this from happening again please post it for me? I even tried two different brands of dry yeast. I didn't use use the rapid rise yeast but the regular yeast as it didn't specify. Thanks in advance to anyone that can help. item not reviewed by moderator and published
For those of you that would love to make this recipe, but don't have the starter, don't worry, they are not good at all. My sister purchased Edie's starter while on a trip to Savannah ($9.95). She was so anxious for me to make these. The other week Edie appeared on Paula's show and they made the cinnamon rolls, and I thought I would get my starter going so I could make them. I have a bakery and one of my specialities.....cinnamon rolls!! But, I'm always up to try something new at home and experiment and let my family be my taste testers before introducing to the bakery customers. These rolls are time consuming, that is, as far as the time it takes for the dough to raise. In Edie's instruction she states, "cover and let rise until doubled in size (could take up to 12 hours)". It actually took about 8 hours for my dough to double in size, and once the dough had been rolled and and made into rolls and placed in the pan to raise, probably about another 2 hours to raise. So, I'm thinking these cinnamon rolls better taste like something straight from heaven. They are very HEAVY, and actually taste like something pre-packaged from the grocery store. This is my professional recommendation for those that really want to try a cinnamon roll like this: first, make your own sourdough starter, visit the King Arthur web-site for recipes, and if you're not a member of the King Arthur Baking Circle, join!!!! There are very good discussions and recipes recently posted about sourdough cinnamon rolls. item not reviewed by moderator and published
Alrighty...here is the starter recipe. If you were to look at her fried cinnamon stick recipe she has the starter listed. Here it is... 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 item not reviewed by moderator and published
I've been doing like most of you; searching for a starter. They've been telling me everything, but how to care for it. I went to cooks.com and looked up Herman Potatoe Flake Starter. It gave me the ingredients on how to start and care for my starter. Hope this helps, I preparing to make the rolls today, and will update with my results. item not reviewed by moderator and published
This looks like a wonderful recipe, I am not much of an early riser and I was wondering, can you make the rolls the night before, let them rest in the refrigerator overnight and bake them off the next morning? Has anyone tried this? Thanks for your help. item not reviewed by moderator and published
I just started the starter yesterday. Potato, sugar, yeast and water. What do we feed it with??? How often???? HELP!!!! item not reviewed by moderator and published
http://recipes.pauladeen.com/index.php/recipes/view/fried_cinnamon_sticks/ I had to get on her own website and call them for the recipe. Starter: 1/2 c. granulated sugar 1/2 c. idaho potato flakes 1 tsp. dry active yeast 1 1/2 c. warm-hot tap water item not reviewed by moderator and published
Does anyone know how to feed the potato starter? I can't seem to find the answer any place. item not reviewed by moderator and published
Now that we have ventured into 'yeast starter' creations, where can we find more recipes using this base? Also, some say refrigerate the ongoing starter, other sources say to place on the counter in a covered glass container. Any suggestions from current advocates/bakers? item not reviewed by moderator and published
To all of you who are in need of the yeast starter recipe, you can find help at http://www.foodieobsessed.com/2008/08/06/a-yeast-starter-is-timeless-it-seems/ good luck! item not reviewed by moderator and published
The yeast starter and how to care for it is on the Fried Cinnamon Stick recipe. item not reviewed by moderator and published
to make a starter yeast you put 2c. organic flour with 2c. nonchlorinated water. mix. store in air tight container. to keep it alive you "feed it" which is adding equal cups of flour and water. if you keep it on the counter you need to feed it every other day. In the fridge about once a week. Hope this helps item not reviewed by moderator and published
I need the starter recipe and how to take care of it. Help! item not reviewed by moderator and published
I make Cinnamon Rolls at least once a month. I found the Pilsbury Hot Roll mix to work fine. i am anxious to try these. I will use the Amish starter: http://allrecipes.com/Recipe/Amish-Friendship-Bread-Starter/Detail.aspx It is not a Sourdough starter ant there are dozens of applications for it's use. I noticed that Pauld did not butter the "Log" before cutting the rolls. Buttering prevents the rolls from sticking together when baking. Charlie item not reviewed by moderator and published
Fortunately, I already had a sourdough starter going when I first saw this recipe. For those who don't have one, there a various recipes available on the intenet. To keep your starter alive, it has to be fed weekly. If you do not bake with it for a week, remove one cup of starter, and discard it. Replace it with one cup of warm water, one cup of flour, and a pinch of sugar. Don't use metal utensils for stirring it together--use plastic or wooden. When baking with your starter, you remove the amount called for in your recipe, and replace the same amount in your container with flour, warm water, and a pinch of sugar. For instance, if you use 1/2 cup starter in your recipe, you will mix 1/2 cup of flour, 1/2 cup of warm water, and a pinch of sugar, and add it into your container. Sourdough baking requires some planning ahead, but the results are woth it, and these cinnamon rolls ae awesome. My starter is not a sweet starter, and it worked out fine. item not reviewed by moderator and published
This particular episode got me curious about yeast starter and resulted me to a good amount of research. I'm posting here to hopefully guide you to a few resources that would answer your curiosity. You can find a sweet yeast starter here at: ****Herman Sourdough Starter****** http://allrecipes.com/Recipe/Herman-Sourdough-Starter/Detail.aspx Tip: This is a sweet yeast starter, maybe too sweet for some; just add less sugar. You'll also find the "Clone of a Cinnabon" a very good recipe. I have made this on a couple occasions and is decidedly my favorite. Here is the link: http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx You can purchase sourdough starter at one of these two online stores: King Arthur Flour -- I newly purchased my starter from here and am in the process of feeding and caring for it to be ready to bake with. http://www.kingarthurflour.com/shop/detail.jsp?select=C74&byCategory=C89&id=1522 BreadTopia -- This a very informative website for those new and old to bread, so far the service I've received has been very good. I plan to get a starter from this supplier to compare with my first starter. You don't have to buy a starter . . . they have a recipe as well as how to maintain your starter. *****Acquire a Starter****** http://www.breadtopia.com/store/sourdough-starter.html *******Make your Starter****** http://www.breadtopia.com/make-your-own-sourdough-starter/ There are a myriad of yeast starter recipes as with all recipes. I believe you can just add sugar (up to 1 cup) to any one of these two brands of starters if you want a sweet yeast starter. You can even substitute any flour for AP Flour, if you like . . . depending on how hearty, sweet etc. you prefer your bread. item not reviewed by moderator and published
This is a recipe that you have to continue and feed. 3 T instant potatoes (real potatoe), 3 T sugar, 1 c. warm water, 2 1/4 t yeast. Combine in a covered stone, or glass container. Do not use metal bowl or spoons. Stir daily for five days and then on the morning of the 5th day feed with the same amount of potatoe flakes, sugar and water. That evening remove 1 cup and use for sourdough bread or these cinnamon rolls. If you do not want to bake anything discard the starter and continue the routine. You can keep this starter going for years. These rolls are excellent and at first it seems like a lot of salt and cinnamon but they taste delicious and very easy. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
I don't have yeast starter, what is it , how do you make and keep it year after year...and how much do you use in this recipe? Thanks item not reviewed by moderator and published
hey i want to know how i can get some of the starder that paula was useing to make the cinnamon buns..or how can i make it my self..if you find out be sure and let me know thank martiew....you can write me to martiew@centurytel.net or martiew38@yahoo.com..hoping to hear from you item not reviewed by moderator and published
HOW DO YOU MAKE THE YEAST STARTER FOR THE CINNAMON BUNS? item not reviewed by moderator and published
I would love to make this recipe but i dont have a yeast starter. Where can i get the recipe for a yeast starter???? item not reviewed by moderator and published
How do you get the yeast starter recipe for the cinnamon buns???? item not reviewed by moderator and published
I could not find the recipie for the yeast starter. Is it included? item not reviewed by moderator and published
I watched this episode and these looked wonderful . . . but, is there an option if you do not have a starter - or how to create a starter? I did not see any information about the starter in the recipe. item not reviewed by moderator and published
Hello, does anyone have the recipe for the start yeast? I use to have a starter dough...but alas I no longer do! : ( item not reviewed by moderator and published
please send me instructions on how to make yeast starter item not reviewed by moderator and published
Where is the recipe for the yeast starter..it calls for 1 cup of it...I can't find the recipe...Help...These sound delicious... item not reviewed by moderator and published
How do you make the yeast starter?? item not reviewed by moderator and published
where i can buy the yeast starter item not reviewed by moderator and published
How do I go about getting the ingredients for the yeast starter that is in the Cinnamon Buns? I watched the show, and they looked just like what my great granny used to make when I was a little girl. item not reviewed by moderator and published
I missed the beginning of this episode. Can anyone tell me what the yeast starter used in this recipe is? The only references I can find have to do either with sour dough starter, which I can't imagine you're using for a sweet dough, and starters for home brewed beer. Help! item not reviewed by moderator and published
Good morning! I'm making these this morning (found the yeast starter recipe in Paula's Cinnamon Sticks recipe that was featured on the same show). My question is how do I keep the starter going? This has been very easy so far and my mouth is watering to taste those buns! Thanks. item not reviewed by moderator and published
I wanted to make this recipe however I don't see how to make the "starter". Too bad this section requires a rating b/c I haven't made it yet. item not reviewed by moderator and published
How can you make this recipe if you don't know how to make the yeast starter? item not reviewed by moderator and published
I haven't tried this recipe yet. Since there were no recipe given for the 'yeast starter', I plan on using the starter for 'Amish Bread'. You can find this on the web by entering it in your search box. I am pretty sure it's the same thing.This starter has been around for decades. I'm trying out these rolls Sunday morning, so I will let you know how they turn out. Can't wait.....Yum! item not reviewed by moderator and published
what yeast starter is used in this recipe, paula? item not reviewed by moderator and published
I was just wondering what exactly a yeast starter is. I havn't made it yet, so I just gace tem an average rating. item not reviewed by moderator and published
These are wonderful, as I have made them for years. I can only offer a suggestion to make them even better. I put a stick of melted butter in the bottom of each 9x12 pan and spinkle 1/2-1 cup of brown sugar over the butter before adding the rolls. I then pour a cup of whipping cream over the rolls and let the rolls rise and then bake. It make a wonderful sticky frosting on the rolls when the hot rolls are inverted onto a platter a few minutes after taking from the oven. Try it, and you will love them. Brenda Allen 77 Wagon Lane Mayfield, Ky 42066 bbjallen@bellsouth.net 270 247 5736 item not reviewed by moderator and published
Seen this episode today and loved the cinnamon buns but have no clue what yeast starter is. HELP!!! item not reviewed by moderator and published
I am unable to make this recipe since I missed the start of the program and did not see what the 1 cup of yeast starter is. It would be helpful to those who did not get to watch the show to have that better described in the actual recipe. I really would like to try to make these. item not reviewed by moderator and published
Hi Do you have a recipe of yeast starter? What is yeast starter? I have not heard from yeast starter before. Let me know, Thank you, Patti Meier pattimeier@comcast.net item not reviewed by moderator and published
The cinnamon buns looked absolutely delicious. I missed the first part of the preparation and simply printed the recipe. No where in the recipe does it tell you where to get or how to make the yeast starter. This would be helpful. The recipe cannot be made without this information. item not reviewed by moderator and published
I tuned in late and do not know if the yeast starter recipe was shared. I do not see it as part of the recipe. Also, reading through the recipe I notice reheating instructions say reheat 20 minutes in the microwave. I am thinking this might be a bit long. I love to bake and eat cinnamon buns and really want to try this recipe. item not reviewed by moderator and published
I would love to make these. How do you make the starter? item not reviewed by moderator and published
What the heck is "1 Cup yeast starter"? I really know what it is but how do you make it? item not reviewed by moderator and published
I have a starter recipe for Amish nut bread. Do any of you know if this can be used for these rolls. Those of you that have made them, can you put online the recipe that you use for starter. Thanks, LaDonna item not reviewed by moderator and published
Save one cup of starter in the frig. I have a starter that we have been using for over ten years. This is the flour and water starter. item not reviewed by moderator and published

This recipe is featured in:

Holiday Baking & Dessert Recipes