Homemade Cinnamon Buns

These are so easy to make and they only take a little time and will last for several days if kept wrapped up securely.

Basically you are rolling out a the butter rolls bread flour dough, coating it with butter and cinnamon and sugar, rolling it up into a long tube shape (pinch seam and ends closed) and slicing it into 12 buns about 1.5 inches thick.  You lay the slices in a well buttered 13x9 dish and bake at 375 for about 20 minutes.

Bread Dough:

  • 7 oz of milk
  • 1-1/4 cup of warm water
  • 1 teaspoon of salt
  • 1/4 cup of butter, melted
  • 1 egg, slightly beaten
  • 1 tablespoon of honey
  • 2 tablespoons of butter, softened
  • 3-1/4 cups of bread flour
  • 2 tablespoons of sugar
  • 2 teaspoons (or one 2 oz. packet) of high rising yeast.

Cinnamon Mixture:

  • 1 cup of sugar
  • 1/4 - 1/2 cup of cinnamon  (up to a half a cup)

Bread Dough Instructions:

  • Mix these ingredients together well and allow the dough to sit covered with a damp cloth for 30 minutes.  You may add all of these ingredients to a bread machine in the order they are listed and use the dough setting to avoid any mess and save time.  A bread machine makes a very well mixed dough so I always use the dough setting to make my bread dough and then take the dough out and work it depending on what I am making. (rolls, loafs, buns etc.)

Cinnamon Bun Assembly Instructions:

  • Use a rolling pin to roll out (on a lightly floured surface) a rectangle of dough about 15x9 inches in size.
  • Spread soft butter generously over the entire surface of the rectangular dough.
  • Spread sugar/cinnamon mixture generously over the entire buttered rectangle of dough.
  • Roll up the dough tightly beginning on the long (15") side of the dough.
  • Pinch the edges to seal and stretch the roll slightly to make it even.
  • Slice (12) 1.5 inch slices and place in a buttered 13x9 inch dish.  ***I cut the roll in half and then cut the 2 halves in half again to make four sections, then I evenly divide each section into three slices.  This way I end up with 12 evenly sliced rolls.  Also try to place the rolls with some space between them in the dish so they have plenty of room to rise.

Bake in a 375 degree oven for 20 minutes.  Keep an eye on the buns as every oven is a little different.  If you like them very soft 15-20 minutes should do it or if you like them firmer just add a couple more minutes.  While baking, mix the icing glaze.

Icing Glaze Ingredients:

  • 2 cups of powdered sugar
  • 1 teaspoon of vanilla
  • About 2 tablespoons of milk

Icing Instructions:

  • Add vanilla to powdered sugar
  • Add 2 tablespoons of milk to the sugar and mix thoroughly.  Continue to add small amount of milk or powered sugar and mix well to get the consistency you want.  (Thick but pourable)  If you warm the icing mixture a little in the microwave it will pour easily over the buns and then cool to stiffen up a bit again.  This makes for easy spreading.

Tips:

  • You don't want the glaze too runny because you want it to cling to the buns well.  If it is a little too thick to pour, that's okay, you can warm it in the microwave for just a few seconds to loosen it up and then pour it over the buns.  If your glaze becomes too runny, just add more sugar to thicken it up.
  • You don't have to let the buns cool completely before icing, but give them a few minutes to slightly cool so the icing doesn't immediately run off.
  • Wrap let overs up tightly once them have cooled or store in an air tight container and these can be warmed up in the microwave for a couple days for snacks or breakfast buns.  It only takes about 10-15 seconds to reheat them in the microwave.

Enjoy your buns!!