Indulge in the heavenly aroma of freshly baked cinnamon buns, a classic pastry that combines the perfect balance of sweet, spicy, and fluffy textures. These delectable treats are a beloved indulgence for breakfast, brunch, or as an afternoon snack. Our curated collection of cinnamon bun recipes offers a diverse selection to satisfy every taste and preference.
From classic cinnamon buns adorned with a generous swirl of cinnamon sugar to unique variations like gooey pecan sticky buns and decadent Nutella-filled buns, our recipes cater to all cravings. Embrace the warmth and comfort of traditional cinnamon buns with our time-honored recipe, or experiment with creative twists like our orange-scented cinnamon buns for a burst of citrusy flavor.
Whether you prefer a soft and airy texture or a slightly crispy exterior, our recipes provide detailed instructions and helpful tips to achieve the perfect cinnamon bun. Experience the joy of baking these aromatic pastries and savor the delightful combination of sweet, buttery dough, warm spices, and gooey cinnamon filling.
OUR BEST-EVER CINNAMON ROLLS
When coming from the Better Homes and Gardens Test Kitchen, the description "Best-Ever" is not mere hyperbole. To make these incredible cinnamon rolls as great as they can be, use freshly purchased cinnamon.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, combine 2-1/4 cups of the flour and the yeast. In a small saucepan, combine milk, the 1/3 cup butter, the granulated sugar, and salt. Cook and stir just until warm (120°F to 130°F) and butter is nearly melted. Add to flour mixture. Add eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-1/4 to 2-3/4 cups flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining 2-1/4 to 2-3/4 cups flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1-1/2 to 1 3/4 hours).
- Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside. For filling:
- In a small bowl, combine brown sugar, the 1/4 cup flour, and the cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly.
- Roll dough into an 18x12-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along a long side. Sprinkle with raisins and pecans. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan.
- Cover loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Let stand, uncovered, at room temperature for 30 minutes before baking. (Or for immediate baking, don't chill rolls. Instead, cover loosely; let rolls rise in a warm place until nearly double in size [about 45 minutes].)
- Preheat oven to 375°F. Break any surface bubbles with a greased toothpick. Bake for 25 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan. Drizzle with Powdered Sugar Icing. Serve warm. Powdered Sugar Icing
- In a small bowl, combine powdered sugar and vanilla. Stir in enough milk to make an icing of drizzling consistency.
OUR FAVORITE CINNAMON ROLLS
Our ultimate cinnamon rolls combine a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly rolls with our simple glaze, and watch how quickly they disappear.
Provided by Rhoda Boone
Categories Breakfast Bake Cinnamon Pastry Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe
Yield Makes 16 rolls
Number Of Ingredients 24
Steps:
- Make the dough:
- In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
- Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
- Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.
- Make the filling:
- Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
- Make the glaze:
- In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
- Assemble and bake:
- Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
- Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
- Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.
ALMOST-FAMOUS CINNAMON BUNS
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
- Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
- Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
- Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
- Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
OUR FAVOURITE CINNAMON BUNS
The cinnamon buns bake up large but extremely soft. The topping has a nice butter toffee flavor. Don't let the length of the recipe scare you, it's quite easy. I hope you enjoy them as much as we do !!
Provided by Chef Dee
Categories Yeast Breads
Time 50m
Yield 36 serving(s)
Number Of Ingredients 17
Steps:
- Stir 3/4 c sugar, oil and salt into the boiling water.
- When the mixture has cooled, stir in the eggs and 1 c flour.
- Stir the warm water, 1 teaspoons sugar and the yeast together.
- In a large mixing bowl, combine the oil mixture with the yeast mixture.
- Add the remaining flour, working it in one cup at a time, mixing the dough until it is soft, and no longer sticky.
- Knead the dough, place in a large oiled bowl,covered, then let rise until at doubled in bulk.
- Punch down, cover and let rise again.
- When I get to this step, I cut enough dough out to make 9 dinner rolls, then set them in an 8x8 oiled pan to rise.
- On a floured surface, roll the dough into a rectangle, about 1 1/2" thick.
- With a rubber spatula, spread the 1/2 cup softened margarine over the dough.
- Sprinkle with the brown sugar and cinnamon.
- You may adjust the sugar and cinnamon amounts according to your taste.
- In a bowl, stir the 1/2 cup melted margarine, corn syrup, cream and brown sugar together.
- Pour into well oiled pans, I like to use cake pans.
- Roll the dough up tightly, sealing the seam by pinching the dough together.
- With a sharp knife, slice the dough into 2" slices.
- Place the slices into the pans, then let rise until doubled.
- Bake at 350 for 20 min's.
- Let the buns sit in the toffee sauce for 5 min's, then invert pans onto cookie sheets.
- Enjoy while warm, these will stay soft for several days.
- Note: I would not advise using a citrus based filling as it will change the flavour and texture of the dough and sauce.
Nutrition Facts : Calories 360.2, Fat 9.6, SaturatedFat 1.9, Cholesterol 19.8, Sodium 205.6, Carbohydrate 63.5, Fiber 1.5, Sugar 26.2, Protein 5.5
BEST EVER CINNAMON BUNS
Best Ever!
Provided by re
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 24
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
- Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
- Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
- Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 58.8 g, Cholesterol 39.5 mg, Fat 12.4 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 340.4 mg, Sugar 26.6 g
Tips:
- To ensure the cinnamon buns rise properly, activate the yeast in warm milk before adding it to the dough.
- Knead the dough until it's smooth and elastic to develop the gluten and give the buns a chewy texture.
- Let the dough rise in a warm place until it's doubled in size to allow the yeast to work its magic and create fluffy buns.
- For a gooey cinnamon filling, mix brown sugar, cinnamon, and melted butter together until well combined. Sprinkle it evenly over the rolled-out dough.
- To achieve a golden-brown crust, brush the buns with melted butter before baking them, as this will help the sugar caramelize.
- Bake the cinnamon buns in a preheated oven at the recommended temperature and time specified in the recipe to ensure they're cooked through.
- While the buns are still warm, drizzle them with a simple glaze made from powdered sugar and milk for an extra touch of sweetness and shine.
Conclusion:
With careful preparation, attention to detail, and a bit of patience, you can create mouthwatering cinnamon buns that are sure to impress your family and friends. Remember to activate the yeast properly, knead the dough thoroughly, let it rise adequately, and bake the buns at the right temperature for a perfect result. Enjoy your freshly baked cinnamon buns as a delightful breakfast treat or an indulgent dessert, and don't forget to experiment with different variations and toppings to suit your taste preferences.
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