Can you smell them? Come closer! Can you smell them now? No!? Then, you must make these on your own because your house will smell heavenly. A bit of work, yes…..BUT not as hard as you’d think! My son and I woke up early one day (before my other son and hubby) and we got right to work in the kitchen. By 10:30 am we were devouring these out of the pan, literally! Quite the weekend treat, indeed!
You’ll Need:
9×13 dish
Mixer
Fresh Cinnamon Buns
Ingredients
Dough
- 1 cup lukewarm milk
- 2 large eggs, room temp
- ⅓ cup soft butter, cut up
- 4½ cups All-Purpose Flour
- 1¾ teaspoons kosher salt
- ½ cup white sugar
- 2½ teaspoons instant yeast or active dry yeast
Filling
- ⅓ cup butter, softened
- 1 cup light brown sugar, packed
- 3 tablespoons cinnamon
Icing
- 6 tablespoons cream cheese, softened
- ¼ cup soft butter
- 1½ cups confectioners' sugar
- ½ teaspoon vanilla extract
Instructions
dough:
- Mix all in a mixer until a dough forms.
- Place in a lightly oiled bowl and let rise 1 hour.
- Deflate the dough and roll it on a floured surface into a 16" x 21" rectangle.
- Spread the butter on the dough.
- Combine brown sugar and cinnamon-then sprinkle it over the dough.
- Starting at a short end, roll the dough up tightly and cut into 12 equal slices.
- Place them in a greased 9" x 13" pan.
- Cover and let rise 30 mins.
- Bake at 400 degrees for 15-20 minutes until golden.
Icing
- Mix all ingredients together and spread over the hot buns,
Adapted from King Arthur
Mary says
I make these ALL the time – my husband eats one every day with breakfast- but- is it easier to spread butter then add brown sugar- because I melt the butter with sugar and cinnamon than spread it- I suppose either way works yes?
Ilani Fourie says
When I make it I usually spread the butter and then add cinnamon sugar. Tried the other way but prefer to do it like this. I think its what you prefer,but either way works:-)
Kathy says
I think mixing would lead to to much leakage of the cinnamon sugar. Spreading the butter then sprinkling the cinnamon sugar give rolls time to swell holding some of filling to remain. Could always try mixing it on small batch.
jennifer says
Looks SOOO good
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Patty says
I can honestly say that these rolls were the best that I have ever made. The texture, flavor, and sweetness make these the perfect cinnamon rolls.
I will definitely make these again as this recipe is a keeper.
Super recipe!
Carmela says
Can these be made 2 days ahead stored in the refrigerator and then baked?
Thank you!
Dawn says
I make them and put them in the freezer after they cool down, I warm a bun for 30 seconds in the microwave, it come out like I have just got them fresh aout of the oven.
Kay Froese says
I always rolled the long way and not the short… Also cut the rolls with dental floss, just bring the floss up and cross over. Much better than the knife. Thanks for posting this, I will definitely try it..
Hugs & Cookies xoxo says
Love the floss!
Rhoda says
So there’s no need to dissolve in water the yeast?
Hugs & Cookies xoxo says
No, you do not have to butttt I think next time I would try it for a better rise.
Edith Rodenhurst says
There isn’t any instructions on what to do with the yeast 1st? Usually I’ve seen mixing the yeast (with what & how long to let it sit) in the 1st step.
Hugs & Cookies xoxo says
You mix it all in as directions say.
Linda Huddleston says
These look and sound wonderful. I have a question. A long time ago, I tried to make cinnamon rolls once and the brown sugar seemed to melt and get really hard on the bottom of the pan and rolls. What keeps that from happening?
Hugs & Cookies xoxo says
hmm not sure but try out this recipe!
Frankie says
Made these on a whim for boy#2’s first playdate with one of his best buds from kindergarten. I only needed a few so I cut up the extras and brought them to the school at pick up and for the parents and other kids to try. Everyone LOVED THEM!! Many said it’s the best cinnamon bun they have every tasted! And the cream cheese frosting is perfect! Parents started asking for the recipe as their kids wanted them to make them ASAP!!
The only thing that I did different was that I warmed up the milk to room temperature. And I use a quarter cup of the milk to proof the yeast with a teaspoon of sugar before mixing everything into the dough.
I also brough the eggs up to room temperature by putting them into a bowl with warm tap water and let them sit until I needed them.
So really I wanted to say “THANK YOU!! THANK YOU!! THANK YOU!!” For sharing such a wonderful recipe! Will be making these for church tomorrow and thank God that he gave us you and your wonderful recipes!! Hugs!!
Geney says
Can they be refrigerated afterwards? Or at room temperature?
Mary says
Do you have to use kosher salt or will regular salt work too?
Hugs & Cookies xoxo says
Go with kosher!
Kel says
I’ve made these a few times and changed it up a little during the Christmas holidays this year. After the butter, I added about a cup of fresh pumpkin purée. I roasted a pie pumpkin then puréed it. I didn’t use pumpkin from a can. Then, I added about a teaspoon of pumpkin spice to the brown sugar and cinnamon mixture. It was such a great twist on this recipe for Christmas morning.
Maxine gore says
If you don’t haveca mixer how long do you knead