Cinnamon Buns

March 1, 2016

1 1/2 cups warm milk

4 1/2 teaspoons dry yeast

5 1/2 ounces sugar

4 1/2 ounces softened unsalted butter

3 eggs

Add a smal amount of sugar to the warm milk along with the dry yeast.. There are three teaspoons in a Tablespoon so the amount of dry yeast is 1 Tablespoon plus 1 1/2 teaspoons .. Let the dry yeast absorb liquid and become frothy and activated…

In the bowl of a heavy duty mixer…


6 3/4 cups all purpose flour

2 1/2 teaspoons salt

add the liquid ingredients, the softened butter and the three eggs and begin to mix on low using to dough hook.. Or stir with a wooden spoon until the dough comes together.. If you work by hand you will have to add about 10 minutes bench time to really make a smooth dough..if you use the machine the dough will be smooth in a few minutes..

turn out the dough onto a clean smooth surface dusted with flour and knead into a smooth ball of dough.. Place in a bowl that has been wiped with oil.. Cover with a damp cloth and allow to rise for about two hours in a warm spot or until the dough is well doubled in size..  Turn dough out o to the flour dusted surface again and roll into a rectangle that measures 18″ in length and as wide as it will be to have a thickness of approximately 1/2″.


1 cup sugar

2 Tablespoons cinnamon

Brush onto the surface of the dough:

4 or more ounces melted unsalted butter

sprinkle cinnamon sugar over the surface

of the dough and spread evenly.. Roll and slice … 2″ slices should work..You can put the sliced cinnamon buns into piled baking pans  .. 9 X 13 but the better strategy is to bake the cinnamon rolls in muffin pans.. Jumbo muffin pans work for the slices from the whole dough or you can make the slices smaller by cutting the dough down the center lengthwise before rolling.. Then place the smaller sliced buns in smaller muffin tins..

You will need 2 jumbo muffin pans for a total of 12 large cinnamon buns or two small muffin pans for a total of 24 cinnamon buns..

2 hour rise in pans:

let the cinnamon buns rise until double their size in the tins..  Bake at 350 degrees for approximately 25 minutes.. They should be golden brown..

Cream Cheese Icing (optional)

2 ounces unsalted softened butter

1 1/2 cup confectioners’ sugar

3 ounces cream cheese

1 teaspoon vanilla extract

Blend the icing ingredients together and ice the cinnamon buns if you wish..





2 Responses to “Cinnamon Buns”

  1. Rosana Jauregui Says:

    Welcome back !!!!
    We miss you !!!
    Regards and blessings 😉

  2. Well.. Thank you.. I have this smart Phone which makes posting not so easy.. Sorry about that..

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: