October 11, 2012

Cinnamon Buns

Who doesn't love the smell of freshly baked cinnamon buns!? TASTY. Here is a great recipe I came across a while ago. It's really easy to make and tastes amazing. I usually make a double batch so I can make some with raisins and some without.


1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
3 teaspoons instant active dry yeast

Cinnamon Filling

1/2 cup butter softened
1 cup brown sugar packed
6 tbsp cinnamon
1/2 cup raisins (optional)


1. In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling. Using a dough hook, mix everything together until a soft dough forms.

2. Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

3. Turn the dough out onto a lightly-oiled surface, and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

4. After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

5. Prepare the Cinnamon filling. Mix the brown sugar and cinnamon together until well blended.

6. Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough.
with raisins

7. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake. (I made this mistake)
8.  Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.

9. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together. Cut them Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

10. Preheat oven to 350 degrees F. Baked in a regular oven approximately 20 to 25  minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly.
Best served warm, but room temperature is also great! 

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