Simple Cinnamon Buns Recipe

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In my last post I mentioned that one of my pregnancy cravings has been cinnamon.  I’ve been baking the same cinnamon bun recipe over and over and over again, all throughout this pregnancy!  They turn out perfectly every single time and are devoured within moments, there are never any leftovers.

I got the recipe from Sally’s Baking Addiction and I have nothing to change EXCEPT that I no longer bother making a single recipe, it’s just not enough!  A double recipe is perfect for two adults and three kids to have two (or three) warm cinnamon buns when they are fresh out of the oven, with a second helping later on.  Otherwise, they are just eaten instantly and we all wish I had made more.

So, here’s the best and easiest ever cinnamon bun recipe from Sally’s Baking Addiction—she’s got lots of tips and ideas on her site and her directions have options for hand mixing, but following this doubled recipe has been working great for me:

Simple Cinnamon Buns from Sally’s Baking Addiction, *Makes 24 buns*

Bun Ingredients:

5.5 cups all purpose flour

0.5 cups sugar

1 tsp salt

4.5 tsp instant yeast

1 cup whole milk (I use 3.25% homogenized)

0.5 cup water

6 tbsp unsalted butter

2 large eggs

Filling Ingredients:

6 tbsp unsalted butter

2 tbsp cinnamon

0.5 cup brown sugar

Icing Ingredients:

2 cups icing sugar

1 tsp vanilla extract

4-6 tbsp milk (Sally’s says milk or coffee but I’ve only ever tried milk)

Directions:

one: whisk the flour, sugar, salt, and yeast together in a (very) large bowl—for me, it’s the KitchenAid Stand Mixer bowl with the dough hook attachment.

two: using a microwavable bowl, combine the milk, water, and butter and heat in the microwave until it reaches 110 degrees F.  I usually go in 30 second increments so that it doesn’t get too hot too fast.

three: pour the hot butter mixture into the flour mixture and start the dough hook on low.  Add the eggs and stir until it forms a soft dough.  Knead it with the dough hook for 3 minutes, then let it rest for 10 minutes.

four:  roll the dough into a (giant!) 14 x 16 inch rectangle (or so, don’t worry too much, just make it big!).  Melt the butter so it’s easy to spread—Sally’s says to use soft butter but I always forget, so melted is what I use.  Mix together the cinnamon and brown sugar.  Spread the butter on the dough and sprinkle the cinnamon and sugar on top.  Cut the dough in half so now you have two batches, each about 14 x 8 inches.

five: roll each portion into a tight log.  Cut one log in half, then cut each of those halves in half, then cut each of those quarters into three equal sized pieces.  In other words, make 12 equal sized rolls.  Grease two 9” round pans and arrange 12 rolls in each pan.  Cover with a clean tea towel and allow to rise for 1.5 hours.  (Sally’s says to cover tightly with aluminum foil or plastic wrap, but a tea towel draped over top has worked just fine for me).

six: preheat the oven to 375 degrees F and bake for 20-28 minutes.  My oven runs hot so 20 minutes is enough for me.

seven: make the icing by simply mixing the icing sugar, vanilla and milk all together.  Pour it on top of the warm buns and get ready to rumble!  I can tell you that this icing is the perfect topping for these buns.  I’ve tried cream cheese icing and it wasn’t as good, this simple glaze is the way to go because it pours down into the cracks of the rolls and keeps them super moist and sweet.  Delicious!

I’m telling you, these buns are amazing!  My kids are so excited when they see me making them, their favourite part is watching the dough spin around the mixer like a tornado. I’m planning on making them for Christmas morning breakfast. Enjoy! 

PS: the Olympia is TOMORROW, I can’t believe it! I’ll have to make a quadruple recipe for me and Hubby and the kids to devour while we watch, right!? I’ll be back next with a recap post, eee!

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