Make your own cinnamon buns and wake up to hot warm deliciousness.
Make them in a 9×13-inch pan as directed or in a springform pan like below and serve as a pull-apart cake.
Cinnamon Buns
Servings
16 Servings
Ingredients
- 1¼ cups warm water
- 2¼ teaspoons active dry yeast
- ½ cup sugar
- 4 tablespoons butter softened
- 2 eggs
- 4 to 4 ½ cups unbleached flour divided
- Pinch kosher salt
- Oil for hands and bowl
- Cinnamon sugar for the filling
- 10 tablespoons butter melted, 2 tablespoons reserved for icing
- 1 cup confectioners’ sugar
Instructions
- In a large bowl, combine water and yeast. Allow to soften. Add sugar, softened butter, eggs, 4 cups flour, and salt. Mix with a wooden spoon until the dough comes away from the sides of the bowl.
- Lightly oil a large bowl; set aside. Turn onto a lightly floured surface and knead. If dough is too soft to handle, add more flour, about ¼ cup at a time. Oil your hands and knead until the dough is smooth and elastic, about 5 to 8 minutes, adding more oil to your hands to keep the dough from sticking. The dough will be much softer than for bread.
- Transfer the dough to an oiled bowl. Cover and allow to rise until doubled in volume, about 45 minutes.
- Punch down dough, transfer to a lightly floured surface, shape into a narrow rectangle, and allow to rest for 10 minutes. Roll out the rectangle to about 24 inches long and ⅛ inch thick. Generously brush the dough with melted butter. Sprinkle with cinnamon sugar.
- Roll up jelly roll style. Cut into 1-inch slices. Preheat the oven to 350° F.
- Pour 8 tablespoons melted butter into a 9- X 13-inch pan. Place the cinnamon buns close enough that they will touch when they rise. Cover and let rise in a warm place until doubled in size. Bake until nicely browned and even in color, about 30 minutes. Let cool.
- To make the icing, combine confectioners’ sugar and reserved 2 tablespoons melted butter. Mix in a little hot water, just as needed (a little goes a long way!), to keep the icing smooth, spreadable, but thick. Drizzle the icing over the rolls. Once cool, wrap individually in plastic wrap to ensure freshness
You can mix about 2-3 tablespoons butter with 2 teaspoons cinnamon and 3/4 cup sugar to make the paste like the video or you can just spread the butter on the dough and then sprinkle with the cinnamon and sugar. This recipe calls for the 8 tablespoons of butter to go on the bottom of the pan, but you don’t really need to use quite that much in my opinion.
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How much cinnamon sugar and how do u make it ? ( it looks very thick on the video). Not sure also how much of the butter you need to spread over the dough and how much to put in pan. Plz explain, thx.
Coconut oil would work best.
Can I substitute oil or apple sauce for the butter?
Adding sugar to the yeast at the beginning speeds up the proofing, but it works fine this way too.
Maybe you can try vegan butter? Margarine isn’t good for you.
if you’re using active dry yeast (not the single rise type) don’t you have to add water to the yeast and then add sugar? Is the first part of the recipe written correctly?
Would you get the same results if you used margarine? I am looking for pareve recipes.
Thanks for letting us know, so glad to have a yeshiva guy using our recipes 🙂
Just made these for break fast and they were phenomenal! Thanks for giving awesome recipes that even a guy in yeshiva can make.
Sorry about that, the prep time is really about 15 minutes, then there is rise time etc. and then cook time is 30 minutes. The system does not work well for rise time.
Why does it say it will be ready in zero minutes? That makes absolutely no sense.
Tried this recipe yesterday. Came out great. Very tender and tasty end result.